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
Roscrea Bacon Factory - Curing Cellar
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- Bookmark:https://archiveshub.jisc.ac.uk/data/gb237-coll-1434/coll-1434/1598
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- ReferenceGB 237 Coll-1434/1598
- Dates of Creation1870s-1930s
- Language of MaterialEnglish
- Physical Description81mm by 81mm 1 slide81mm by 81mm
Scope and Content
Archivist's Note
Catalogued by Kristy Davis as part of Towards Dolly Project, 2012-2013