slaughtering cutting and processing pork on the farm 1973
General:
Name: slaughtering cutting and processing pork on the farm 1973
Format: pdf
Size: 29.11 MB
Book:
Title: Butchering Poultry, Rabbit, Lamb, Goat, and Pork
Author: Adam Danforth
Language: polski
Year: 2014
Subjects: Cooking & Food, Technology, Nonfiction
Publisher: Storey Publishing, LLC
ISBN: 9781612121826
Total pages: 48
Description:
This comprehensive and award-winning guide provides step-by-step instruction on how to humanely slaughter and expertly butcher locally raised animals for the highest quality meat.
​Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging.
Winner of the IACP and James Beard Awards.
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