The complete book of pork butchering, smoking curing, sausage making, and cooking
Hasheider, Philip
creator
text
xxu
USA
Voyageur Press.
2016
monographic
eng
col. ill.; 24 cm. 208 p.:
Philip Hasheider.
Includes bibliographical references and index.
Slaughtering and slaughter -- houses
Meat -- Preservation
Cooking (meat)
Res 664.90222 H348 2016
9780760349960
OCLRC
181024
20260730084028.0
6689