Home Pork Making

Before industrial farms and supermarket styrofoam, every farmer worth his salt knew how to turn a hog into a year of provender. A.W. Fulton wrote this manual for an America that still understood the honest labor of putting food by and the quiet pride of self-sufficiency. The book walks you through the entire arc: the killing, the butchering, the curing of hams and bacon, the rendering of lard, the making of sausages and puddings that would see a family through winter. Fulton treats every part of the animal with respect, nothing wasted, nothing forgotten. There is practical advice here, yes, but also a vanished worldview, one where food was grown not purchased and independence was measured in smokehouses. For modern readers drawn to homesteading, traditional foodways, or simply curious about how their great-grandparents fed themselves, this book is a time machine with utility.