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(Butchery) Collinge, G.H., T. Dunlop Young, & A.P. McDougall, eds.   The Retail Meat Trade. 

2 vols. Illus. with numerous plates illustrating the meat trade. Green cloth, spines lettered in gilt. First Edition. London: Gresham, 1929. 

An amazing set describing everything about the retail meat trade, from how to set up your butcher shop and display windows, to slaughtering, livestock care of pigs, cows, lambs, etc., cold storage, salting and curing pork, pickling other meats, marketing meat, pork butchery, co-ops and laws of the meat trade, and shop management. Original photograph of a British butcher shop laid-in loose. Fine and bright; a fascinating and in-depth exploration of the English meat trade before WWII. 

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