"Farmer's Killing, Cutting, Storing, and Cooking Pork" is an indispensable guide for anyone interested in the meat development process on the farm. Written by a team of authors including H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, and R.L. (Roger Lawrence) West, this book covers all aspects of pig farming, slaughter, processing, and cooking. You will learn about the most effective techniques for slaughtering and cutting meat, rules of safety and hygiene during food processing, and you will also get many recipes for preparing delicious pork dishes. This book will be useful for both beginners on the farm and professionals in the meat industry, helping to better organize the production process and expand culinary possibilities."