www.sausagemaking.org

Been reading an old butchers book and took this photo of where to inject a side of pork with brine and the names of the many cuts used during the beginning of the last century.



Also, this one shows the prices charged for the different cuts - don't think many butchers would cut a side of bacon into so many pieces these days.


Yotmon.

Few more pics from the 19th century - certainly had a busy day at work to get through this lot. Pigs were a lot heavier in those days, just look at the backfat covering the crosscuts on the workbenches. But then again, fat was energy and when most men were doing such manual jobs then you needed the calories.
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Thanks for finding/sharing. I get a huge kick out of stuff like this, and it helps me butcher my own stuff, too.

It's an interesting piece of social commentary, as well.

Great photos.

Hopefully and eventually, we can have an area of the forum for these heritage photos, recipes etc.

The trouble is: so much to do, such little time.

Phil

Thanks chaps for your comments - I'm glad that you enjoyed them. This last picture is of the Leeds Shambles in Yorkshire during the late 19th Century. The conditions look awful for food/meat preparation but I suppose it sums up the quality of life in British Victorian cities at that time. If you look carefully, you can see a slaughtered sheep lying on a tressle which has its rear legs tied to prevent struggling. Also the dead 'bobby' calf hanging from the beam whilst another sheep on the right of the picture awaits its fate. I think the photograph captures the activities of the workers and shows that a large workforce was required.