Slaughtering, cutting up the carcass, sausage-making From the right choice of animal and meat quality to hygienic and legal requirements; Bernhard Gahm, a butcher for the domestic market for over 30 years, describes in detail everything to do with domestic slaughtering. The slaughtering and cutting up of pigs, cattle, sheep, goats and rabbits is described and illustrated step by step. Numerous recipes for making meat and sausage products supplement this standard reference for all those who want to do their own slaughtering and make their own sausages.
