Preparation of whole roastling pigs

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dc.contributorVirginia Cooperative Extension Serviceen
dc.contributor.authorMarriott, Norman G.en
dc.contributor.authorNusbaum, Robert Paulen
dc.date.accessioned2017-11-30T19:51:39Zen
dc.date.available2017-11-30T19:51:39Zen
dc.date.issued1981-07en
dc.description.abstractRoasting a whole pig to serve a large group can be done by several methods. The procedure should be well planned to insure satisfactory results.en
dc.format.extent6 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/80771en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extension Serviceen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension Service) ; 458-001en
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subject.cabtPigsen
dc.subject.cabtroastingen
dc.subject.cabtCookingen
dc.subject.lcshCooking (Pork)en
dc.subject.lcshRoasting (Cooking)en
dc.titlePreparation of whole roastling pigsen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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