Home slaughter: sausage, ham, roast, aspic
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| Item number | WF-917520 |
| Brand | HEEL Verlag |
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- Ham or aspic
- Mettwurst or bacon
- Liver sausage or fresh bratwurst
- Color illustrations
- 208 pages, hardcover
Self-sufficiency expert Carsten Bothe conveys everything you need to know about home slaughtering, from assessing meat quality and proper butchering to handling the necessary equipment.
With expert tips and background information, he guides you through sausage making, curing, or preserving. Whether you just want to make a few pounds of bratwurst, smoke a ham, or attempt to make sausage from a 500-pound pig, you'll learn everything you need to know—and more.
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