Date of this Version



© 1925, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.


Slaughtering hogs and curing the meat on the farm is a common practice which makes available a palatable and nutritious food. It utilizes labor at a season of the year when usually there is no great rush of work.

As a general rule, farm slaughter is not to be recommended until cold weather is a certainty, for warm weather is apt to cause heavy spoilage. Meat is a highly perishable food product, therefore absolute cleanliness should prevail in its handling. Contamination of meat by soiled hands, clothing, tools, or containers is not only insanitary but actually lowers the keeping quality of the meat.

This extension circular of 1925 covers the selection of the animal; equipment needed; slaughtering; the following techniques of scalding, dressing, carcass care, cutting, curing, rendering, sausage making, canning pork, and soap making; laws and regulations; and recipes using the different pork cuts.