Butchering Poultry, Rabbit, Lamb, Goat, and Pork

Autori

• Adam Danforth

Parametri

• 446 pagine
• 16 ore di lettura

• Agricoltura
• Cibo
• Libri di cucina
• Manuali e guide
• Saggistica

Maggiori informazioni sul libro

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.

Lingua: Inglese

Pubblicato: 2014

(In brossura)