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portada Meat on the Farm: Butchering, Curing and Keeping
Type
Physical Book
Author
Introduction by
Publisher
Language
English
Pages
46
Format
Paperback
Dimensions
28.0 x 21.6 x 0.3 cm
Weight
0.13 kg.
ISBN13
9781540509079
Categories

Meat on the Farm: Butchering, Curing and Keeping

Andrew Boss (Author) · Sam Chambers (Introduction by) · Createspace · Paperback

Meat on the Farm: Butchering, Curing and Keeping - Chambers, Sam ; Boss, Andrew

New Book Imported to Netherlands
Delivery: 20 Jul - 27 Jul Shipping: 16 to 20 business days.
17,97 €
Import costs and 9% BTW included in the price ✅
17,97 €

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Synopsis "Meat on the Farm: Butchering, Curing and Keeping"

This special re-print edition of Andrew Boss' book "Meat on the Farm: Butchering, Curing and Keeping" has not been available to those interested in curing meat products and farm butchering since it first appeared on the scene back in 1906. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Meat on The Farm is a short guide to home butchering livestock of all types, including cattle, hogs and others, as well as on how to dress out carcasses, prepare and cure meat for long term keeping utilizing a number of old fashioned methods. 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.

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The binding of this edition is Paperback.

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