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This special re-print edition of "Hog Slaughtering and Dressing Systems" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in 1966. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Included are details on how abattoirs are best set up for the slaughtering and dressing of pork, as well as insights into the process used for butchering and dressing hogs. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.