Bacon and Hams: Difference between revisions

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'''''Bacon and Hams''''' is a 1917 book by George J. Nicholls, a member of the Institute of Certified Grocers. 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 referred to with approbation by the [[Saskatchewan]] Overseas Livestock Marketing Commission which described it as an "admirable and important treatise". 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.

 

== Author ==