Butchering Poultry, Rabbit, Lamb, Goat, and Pork

Auteurs

• Adam Danforth

Paramètres

• 446 pages
• 16 heures de lecture

• Agriculture
• Livres de cuisine
• Manuels et guides
• Nonfiction
• Nourriture

En savoir plus sur le livre

More and more people are deciding to raise small animals for meat. This book begins with information about food safety, freezing and packaging, tools and equipment, butchering methods, and pre-slaughter conditions before moving into the specifics of slaughtering and butchering each type of smaller animal - chicken, rabbits, sheep, and pigs.

Achat du livre

• Année de publication: 2014
• Reliure: (souple)