From scalding vats to kitchen tables, learn step by step how to finish hogs for bacon, ham, and sausage, and how to cut and store each piece for best flavor and safety. The book also explores profitable home curing, offal use, lard care, and the right equipment to get professional results at home or in a small shop.

Grounded, practical methods for slaughtering, scalding, scraping, and dressing hogs
Detailed processes for barreling, pickling, brining, dry salting, and smoking
Guides to curing different cuts, making sausage, lard, and bacon, with time-tested techniques
Insight into the pork industry’s scope, market potential, and the value of home production

Ideal for farmers, country butchers, or suburban cooks who want to produce and enjoy high-quality, self-sufficient pork products at home.

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