Bacon and Hams
1917 book by George J. Nicholls / From Wikipedia, the free encyclopedia
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Bacon and Hams is a 1917 book by George J. Nicholls, a member of the Institute of Certificated Grocers.[lower-alpha 1] The book details the then-modern bacon and ham industry beginning with the use of the pig breeds, meat processing and the distribution and pricing of cuts with a focus on the United Kingdom. The meat processing aspects focus on the popular Wiltshire cut of the time, but also includes American cuts as well. The book was described, with approbation, by the Saskatchewan Overseas Livestock Marketing Commission, as an "admirable and important treatise".[1] Despite having entered the public domain, the book is rare and collectible and generated interest for its "unparalleled" anatomical details of pigs found in its fold-out pages.[2]
Author | George J. Nicholls |
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Language | English |
Subject | Bacon |
Genre | Non-fiction |
Publisher | Institute of Certificated Grocers[lower-alpha 1] |
Publication date | 1917 |
Publication place | United Kingdom |
OCLC | 18696679 |