Share
Slaughtering, Cutting and Processing Pork on the Farm
Us Dept of Agriculture
(Author)
·
Sam Chambers
(Introduction by)
·
Createspace Independent Publishing Platform
· Paperback
Slaughtering, Cutting and Processing Pork on the Farm - Chambers, Sam ; Agriculture, Us Dept of
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My Wishlists
Origin: U.S.A.
(Import costs included in the price)
It will be shipped from our warehouse between
Wednesday, August 07 and
Monday, August 19.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "Slaughtering, Cutting and Processing Pork on the Farm"
This special re-print edition of "Slaughtering, Cutting and Processing Pork on the Farm" has not been available to those interested in curing meat products, and farm butchering since it first appeared on the scene back in 1965. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Included are details on how to butcher pork at home, as well as as how to cut, wrap, cook and preserve pork. Slaughtering, Cutting and Processing Pork on the Farm will shed considerable light on techniques of home butchering and meat preservation. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
✓ Producto agregado correctamente al carro, Ir a Pagar.
