Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham. Contents include: Utilisation of the Different Parts of the Pig

"This first US edition has been updated and revised."

New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball N

From field, forest, and stream to table, this is an indispensable introduction to the pleasures of foraging, fishing, and hunting, with more than 50 recipes for