Title and Description of the Book FORNI Alessandro, Pork Meats Conservation Industry, published by Azzoguidi, Bologna, 1881, 24,0x16,9 cm., original paperback binding, pp. 2-61-(1).
	Description of the illustration Prof. Forni, who had worked in Bologna since 1854, writes: "The preparation of pork meats if done in the right weather conditions, can improve greatly the quality of the meat itself". Moreover he is against mixing pork and beef in the preparation of pork products, as it was done in many Italian regions, including Tuscany: "Pork products if prepared only in the winter months using a rational drying method, can be succesfully preserved avoiding such harmful mixing".