1. How to roast a pig : from oven-roasted tenderloin to slow-roasted pulled pork shoulder to the spit-roasted whole hog /: from oven-roasted tenderloin to slow-roasted pulled pork shoulder to the spit-roasted whole hog. (2013) Other Names: Rea, Tom, 1985- Record Type: Book Extent: 1 online resource (159 pages), color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Pâté, confit, rillette : recipes from the craft of charcuterie /: recipes from the craft of charcuterie. ([2019]) Authors: Polcyn, Brian; Ruhlman, Michael, 1963- Other Names: Pépin, Jacques writer of foreword. Record Type: Book Extent: 1 online resource (251 pages), color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The complete book of pork butchering, smoking, curing, sausage making, and cooking. (2016) Authors: Hasheider, Philip, 1951- Record Type: Book Extent: 1 online resource, color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗