Ham or jelly, Mettwurst or bacon, liverwurst or fresh bratwurst - homemade simply tastes better!
Carsten Bothe provides everything you need to know about home slaughtering, from assessing the quality of the meat to the correct way to cut it up and use the equipment, and provides numerous expert tips and background information on sausages, curing or preserving. Whether you just want to make a few pounds of bratwurst, smoke a ham, or dare to try butchering a five-hundred-pound pig, here's everything you need to know - and more.
- 208 pages
- numerous color illustrations
- author: Carsten Bothe
- ISBN 978-3-86852-685-1
