Pig Cooking and Curing, With Very May Recipes of All Kinds

First edition. 194pp, with diagrams. In brown cloth boards with gilt lettering on spine. 12mo. Boards a little rubbed and rounded at corners and spine ends. Top text block edge dust darkened. Strip tanning on endpapers, which also have some wider discolouration, else internally neat, clean and tight. In its original matte dust jacket, worn, with some marks, chapped along upper edge, sunned and brittled backstrip, short tear on upper edge on verso. Dust jacket now protected in an archival-quality Mylar wrapper, fitted without the use of tape or adhesives. It has been said that the pig is the only animal whose carcass after death is completely consumed. Ambrose Heath, in this classic work, approaches the topic from the perspective of not only the chef but also the pig-breeder – that is to say he starts from the moment the pig is slaughtered. With hundreds of recipes for cooking pork, ham and bacon, Heath leads along a path in search of chitterlings, fry, liver, trotters, black puddings and offers a whole chapter on the sausage. A now hard to find title, a classic work on the topic.