pork, dressing, curing, canning, farm management, animal husbandry department
Agricultural Extension Service, South Dakota State College of Agriculture and Mechanic Arts
The most popular meat in our South Dakota farm homes is pork. Hogs are produced in all sections of the state and for many of our farm families the hog provides the bulk of the year's meat supply. Every farm family could well afford to get its supply of meat from the livestock produced on the farm. Whenever the farmers of South Dakota market their fat hogs and then buy what pork is needed in the home, they are overlooking an opportunity of saving several dollars and of providing their table with good meat products that can readily be had through the proper dressing, curing and canning of pork on the farm. The hog is an efficient meat producer; he makes more economical gains and provides a larger per cent of edible products than any other meat animal. From the pork carcass farm families may provide themselves not only with fresh meat but with a variety of cured and canned meat and meat products.
Fenn, F. U.; Johnson, I. B.; and Dolve, Mary A., "Pork on the Farm: Dressing - Curing - Canning" (1932). SDSU Extension Circulars. 314.