Hello all, I looking for some help in finding some very specific resources to help with my thesis. I am looking for butchering practices, specifically for the production of salt-pork and salt-beef to be used on ships. To be incredibly specific, I am looking at the 1750-1760's in the south of France near Bayonne.
The things that I am most interested in would be the use of saws vs knives and what parts of the animals would be included in the barrels.
Thanks!
Have you checked Diderot? In his Encyclopedia, the plates and list of tools for a butcher's shop show knives, large and small cleavers, a sledge for killing the animals ( only cows and sheep shown, no pigs) gear for rendering and pressing suet from the leftover bits, but no saws, and no indication of how they might pack a barrel.