Curing
Found in 4 Collections and/or Records:
American Gravitation System for Bacon Curing, 1870s-1930s
Illustration of the American gravitation system for bacon curing in the early 20th century.
Brazilian Method of Curing Para Rubber, 1870s-1930s
Photograph of a man demonstrating the Brazilian method of curing Para rubber by holding it in a cup over a campfire in the early 20th century.
Irish Ham Curing Cellar, 1870s-1930s
Photograph of an Irish ham curing cellar showing a room full of pig carcasses laid out in rows while three men work on them in the early 20th century.
Roscrea Bacon Factory - Curing Cellar, 1870s-1930s
Photograph of the Roscrea Bacon Factory's curing cellar 'showing the pickling pump for forcing the curing pickle into the meat. The sides shown are "Wiltshire" cut and consist of the whole sides. Each 'stack' consists of five pigs or ten sides and the curing lasts about 14 days.' From the mid 20th century Ireland