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Metal Print : One method of cutting up a scalded pigs carcass so as to utilize the parts for hams, middles, and fore-ends (b / w photo)
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One method of cutting up a scalded pigs carcass so as to utilize the parts for hams, middles, and fore-ends (b / w photo)
6024833 One method of cutting up a scalded pigs carcass so as to utilize the parts for hams, middles, and fore-ends (b/w photo) by English Photographer, (20th century); Private Collection; (add.info.: One method of cutting up a scalded pigs carcass so as to utilize the parts for hams, middles, and fore-ends. Illustration for Live Stock of the Farm edited by C Bryner Jones (Gresham, c 1918).); © Look and Learn
Media ID 23579252
© Look and Learn / Bridgeman Images
Carcass Cutting Ends Farmers Fore Hams Live Method Parts Pigs Pork Stock Ranch Scalded
14"x11" (28x35cm) Metal Print
Step back in time with our vintage black and white photograph from Bridgeman Images, showcasing the traditional process of butchering a scalded pig. This captivating Media Storehouse Metal Print brings the history of farming and food production to life in your home or office. The high-quality metal print preserves the intricate details and textures of the image, ensuring a stunning and durable display. Experience the rich history and authenticity of this English photographer's work, now available in a contemporary and eye-catching format.
Our Metal Prints feature rounded corners and rear fixings for easy wall mounting. Images are directly printed onto a lightweight, high quality 5mm thick, durable metallic surface for a vivid and vibrant finish. Available in 2 sizes, 28x35cm (14x11) and 50x40cm (20x16). The unique material is fade, moisture, chemical and scratch resistant to help ensure this art lasts a lifetime.
Made with durable metal and luxurious printing techniques, metal prints bring images to life and add a modern touch to any space
Estimated Product Size is 35.5cm x 27.9cm (14" x 11")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with landscape (horizontal) or portrait (vertical) orientation to match the source image.
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EDITORS COMMENTS
This print captures a fascinating glimpse into the world of early 20th-century farming practices. The image showcases one method of cutting up a scalded pig's carcass to maximize its utilization for hams, middles, and fore-ends. Taken by an English photographer, this picture is part of a private collection. The photograph offers valuable insight into the history of agriculture and livestock farming. It serves as an illustration for "Live Stock of the Farm" edited by C Bryner Jones in 1918. This publication aimed to educate farmers on efficient methods of utilizing every part of the animal for various purposes. Intriguingly, this image highlights the resourcefulness and practicality that characterized traditional farming practices. Farmers would carefully dissect scalded pig carcasses with precision to ensure no part went to waste. From hams to middles and fore-ends, each section had its purpose in providing sustenance or materials. As we admire this historic snapshot, it prompts us to reflect on how far agricultural techniques have evolved over time. Today's modern methods may differ greatly from those depicted here, but they owe their development in part to these early pioneers who sought innovative ways to utilize every aspect of their livestock. Overall, this print provides a window into our agricultural past while reminding us of the ingenuity required when working with limited resources – a testament to human adaptability throughout history.
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