Home Pork Making by A. W. Fulton

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Home Pork Making by A. W. Fulton

(2 User reviews) 857

By Emma Reed Posted on Mar 18, 2026

In Category - Animal Behavior

Authors: Fulton, A. W. (Albert Watson), 1859- Published By : Fulton, A. W. (Albert Watson), 1859-

Book Language: English

Okay, hear me out. I just finished a book that's technically a manual from 1919 about how to raise, slaughter, and cure pigs on your farm. But reading it feels like opening a time capsule. It's not really about pork—it's about a world that's completely vanished. The author, A.W. Fulton, writes with total confidence about a self-sufficient life that most of us can't even imagine. The 'mystery' here isn't a whodunit; it's the puzzle of how we got from *this*—where knowing how to properly salt a ham was essential household knowledge—to our modern world of plastic-wrapped chops from the supermarket. It's surprisingly gripping! You start reading about lard rendering and suddenly you're thinking about community, skill, and what we've traded away for convenience. It's humble, practical, and quietly mind-blowing.

File: Home Pork Making by A. W. Fulton

Published in 1919, Home Pork Making isn't a novel. It's a detailed, step-by-step guide for the family farmer. A.W. Fulton walks you through everything: choosing the right breed of pig, building a proper pen, feeding it for optimal growth, and then—with unflinching practicality—the entire process of butchering, curing, smoking, and storing every single part of the animal.

The Story

There's no traditional plot, but there is a clear narrative arc: it's the story of a single pig's journey from piglet to pantry. Fulton meticulously details each chapter of that journey. He explains how to make bacon, ham, sausage, head cheese, and even how to render lard and make soap. The 'characters' are the tools, the cuts of meat, and the chemical processes of salt and smoke. The drama lies in the precision needed to avoid spoilage and create quality food that will last your family through the year. It's a masterclass in turning a living animal into a winter's worth of sustenance with zero waste.

Why You Should Read It

You should read this book to touch the past. Fulton's voice is calm, assured, and deeply knowledgeable. He assumes a competence and a hands-on grit in his reader that feels alien today. Reading his instructions on scalding a carcass to remove bristles makes you appreciate the sheer work behind a simple breakfast. It reframes food completely. This book isn't gross or sensational; it's respectful and clear. It gave me a profound appreciation for the skill our ancestors held as a matter of course, and it made me wonder what essential, grounding knowledge we've lost.

Final Verdict

This is a perfect read for history lovers, foodies curious about origins, homesteaders, or anyone feeling disconnected from how things are made. It's not for the squeamish, but if you approach it with curiosity rather than shock, it's fascinating. You won't learn just about pork—you'll get a raw, unfiltered look at early 20th-century life, self-reliance, and the intimate relationship people once had with their dinner. Keep a snack handy while reading; you'll probably get hungry.