- We will send in 10–14 business days.
/images/books/11060712/9781540548511.jpg)
- Publisher: CreateSpace Independent Publishing Platform
- Year: 2016
- Pages: 72
- ISBN-10: 1540548511
- ISBN-13: 9781540548511
- Format: 21.6 x 28 x 0.4 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Pork Slaughtering, Cutting and Preserving Meat on the Farm (e-book) (used book) | bookbook.eu
Reviews
Description
This special re-print edition of "Pork Slaughtering, Cutting and Preserving Meat on the Farm" has not been available to those interested in raising and processing pork since it first appeared on the scene. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Chapters in this small booklet include Selection and Care of the Animal Before Slaughter, Preparing For Slaughter, Slaughtering, Chilling the Carcass, Cutting, Freezing and Storage, Further Processing, Meat Cokkery and more. Pork Slaughtering, Cutting and Preserving Meat on the Farm will shed considerable light on age old techniques of processing pigs and their products. 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.
The promotion ends in 
- Publisher: CreateSpace Independent Publishing Platform
- Year: 2016
- Pages: 72
- ISBN-10: 1540548511
- ISBN-13: 9781540548511
- Format: 21.6 x 28 x 0.4 cm, minkšti viršeliai
- Language: English English
This special re-print edition of "Pork Slaughtering, Cutting and Preserving Meat on the Farm" has not been available to those interested in raising and processing pork since it first appeared on the scene. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Chapters in this small booklet include Selection and Care of the Animal Before Slaughter, Preparing For Slaughter, Slaughtering, Chilling the Carcass, Cutting, Freezing and Storage, Further Processing, Meat Cokkery and more. Pork Slaughtering, Cutting and Preserving Meat on the Farm will shed considerable light on age old techniques of processing pigs and their products. 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.
Reviews