Description
Book: Home Slaughtering
Slaughtering, butchering, sausage making
The slaughtering and butchering of pigs, cattle, sheep, goats, and rabbits is described step by step in text and pictures. Numerous recipes for making delicious meat and sausage products complement this standard work for anyone who slaughters and makes their own sausages.
- Detailed illustrations of the battle's progress
- Recipes for meat and sausage products
- Current legal framework
Contents
- Detailed illustrations of the battle's progress
- Recipes for meat and sausage products
- Current legal framework
About the author
Bernhard Gahm is a trained farmer and has worked part-time as a home butcher for many years. He acquired his skills in butcher shops and through home slaughtering.
Practical knowledge for the home slaughterer: From the selection of animals and meat quality to hygienic and legal regulations, the author, who has been working as a part-time home slaughterer for over 30 years, explains in detail everything related to home slaughtering.
Bernhard Gahm. 5th, updated edition. 2008. 168 pp., 107 color illustrations, 5 drawings, paperback.
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