Preparation of whole roastling pigs

dc.contributor	Virginia Cooperative Extension Service	en
dc.contributor.author	Marriott, Norman G.	en
dc.contributor.author	Nusbaum, Robert Paul	en
dc.date.accessioned	2017-11-30T19:51:39Z	en
dc.date.available	2017-11-30T19:51:39Z	en
dc.date.issued	1981-07	en
dc.description.abstract	Roasting 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.extent	6 pages	en
dc.format.mimetype	application/pdf	en
dc.identifier.uri	http://hdl.handle.net/10919/80771	en
dc.language.iso	en_US	en
dc.publisher	Virginia Cooperative Extension Service	en
dc.relation.ispartofseries	Publication (Virginia Cooperative Extension Service) ; 458-001	en
dc.rights	Virginia 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.cabt	Pigs	en
dc.subject.cabt	roasting	en
dc.subject.cabt	Cooking	en
dc.subject.lcsh	Cooking (Pork)	en
dc.subject.lcsh	Roasting (Cooking)	en
dc.title	Preparation of whole roastling pigs	en
dc.type	Extension publication	en
dc.type.dcmitype	Text	en

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