This bulletin discusses the different methods, both Chinese and foreign, of butchering and curing meats. The aim has been to present the material in a practical way so as to be of value to the general public as well as of special service in connection with the courses in Meats offered at the Canton Christian College. The writer realizes that this bulletin is not complete, in that the subject, especially in regard to curing meats in different parts of China, is far from exhausted. However, it is thought best to publish in this form, and in a later edition to include additional material which may be secured on the subject. Constructive criticism on this bulletin will be received gladly. The writer is especially indebted to the United States Department of Agriculture for permission to use material from its publications. Special acknowledgment is also due to Mr. Taam Sik Hung and Mr. W. L. Funkhouser of the agricultural staff of the Canton Christian College, who have made valuable suggestions in the preparation of the manuscript, to agricultural students who have taken the course in Meats under the writer’s supervision and have assisted in securing the data on Chinese methods of curing meats, and to Mr. A. H. Holt, Instructor of English in Canton Christian College, for his assistance in reading the manuscript. C. O. Levine Butchering and Curing Meats in China Introduction The Chinese, like most people, are lovers of pork, beef, mutton, and poultry, and consume these meats, both fresh and cured, in large quantities each year. Fresh meat is practically all consumed within a few miles of the locality in which it is butchered. However large quantities of cured meats, especially cured pork and duck, are shipped long distances from the localities where they are cured. Cured hams and bacon are shipped from Kuling north to Peking, and south to Canton. Yunnan exports to Canton and other parts of China, to the Philippine Islands and other countries to the south, a considerable quantity of home cured ham, which is quite popular with the Chinese in those regions. On the other hand, a good deal of cured ham and bacon is imported, chiefly from Australia and England, to the various ports of China and finds its way inland. For a number of years Canton Christian College has been studying the butchering and curing problems as they exist in southern China, particularly in the region of Canton. Meats of various kinds have been butchered and cured by the College. Both the foreign and Chinese methods of handling the meat have been practiced and studied. In this work special attention has been given to the butchering and curing of pork.