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Pork on the Farm: Killing, Curing, and Canning

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EVERY FARM should produce the pork and pork products which are consumed on that farm. Selling hogs and buying pork involves profits, but not for the farmer engaged in the practice.

Home curing of pork is an old practice. It nearly went out of style, but the style is rapidly becoming popular again.

Home-cured pork, fresh-canned pork, sausage,…

Killing Hogs and Curing Pork

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CHOICE HAM AND BREAKFAST BACON can be produced by the farmer for much less than the cost of purchased meat.

The cheapest meat a farmer can use is the product of his own farm.

This is also true of the suburban or town farmer who fattens one or two hogs on kitchen and truck-garden wastes.

Many farmers, for the first time, this year will…