  CHAPTER I. PORK MAKING ON THE FARM. CHAPTER II. FINISHING OFF HOGS FOR BACON. CHAPTER IV. SCALDING AND SCRAPING. CHAPTER V. DRESSING AND CUTTING. CHAPTER VI. WHAT TO DO WITH THE OFFAL. CHAPTER VII. THE FINE POINTS IN MAKING LARD. CHAPTER VIII. PICKLING AND BARRELING. CHAPTER IX. CARE OF HAMS AND SHOULDERS. CHAPTER X. DRY SALTING BACON AND SIDES. CHAPTER XI. SMOKING AND SMOKEHOUSES. CHAPTER XII. KEEPING BACONS AND HAMS. CHAPTER XIII. SIDELIGHTS ON PORK MAKING. CHAPTER XIV. PACKING HOUSE CUTS OF PORK. CHAPTER XV. MAGNITUDE OF THE SWINE INDUSTRY. CHAPTER XVI. DISCOVERING THE MERITS OF ROAST PIG. By Charles Lamb. CHAPTER XVII. COOKING AND SERVING PORK. Of all the delicacies in the whole mundus edibiles, I will maintain roast pig to be the most delicate. There is no flavor comparable, I will contend, to that of the crisp, tawny, well-watched, not over-roasted crackling, as it is well called—the very teeth are invited to their share of the pleasure at this banquet in overcoming the coy, brittle resistance—with the adhesive oleaginous—oh, call it not fat! but an indefinable sweetness growing up to it—the tender blossoming of fat—fat cropped in the bud—taken in the shoot—in the first innocence—the cream and quintessence of the child-pig’s yet pure food—the lean, no lean, but a kind of animal manna—or rather fat and lean (if it must be so) so blended and running into each other that both together make but one ambrosian result or common substance.—[Charles Lamb. Copyright 1900 |
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