Hasheider, Philip <br/><br/>The complete book of pork butchering, smoking curing, sausage making, and cooking / Philip Hasheider.  -- USA:  Voyageur Press.,  2016. <br/>208 p.:  col. ill.;  24 cm. <br/><br/> Includes bibliographical references and index.   <br/><br/><label>ISBN: </label>9780760349960 <br/><br/><label>Subjects--Topical Terms: </label><br/>Slaughtering and slaughter -- houses. <br/>Meat -- Preservation. <br/>Cooking (meat)<br/><br/><label>Dewey Class. No.: </label>Res 664.90222 H348 2016