Slaughtering Poultry and Rabbits Yourself

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Cooking

Garden & Nature

Wilhelm Bauer

Language of origin

Publication date

Infos :

128 pages, 96 colour photographs,
paperback with flaps

• Instructions on domestic slaughtering and cutting up chickens, guineafowl, pheasants, pigeons, quail, turkeys, geese, ducks and rabbits

• Slaughtering utensils, hygiene issues and animal protection – Wilhelm Bauer, an expert and a judge of poultry of all kinds, has the answers

• Regionality and quality in focus – the best meat comes from properly and peacefully raised animals that have been slaughtered professionally

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Wilhelm Bauer

Wilhelm Bauer is a judge for poultry of all kinds, an experienced author, freelance journalist and constant contributor to the German-language trade press at home and abroad. Wilhelm Bauer is a small animal expert and official in the Bund Deutscher Rassegeflügelzüchter (Association of German Breeders of Purebred Poultry). He is a judge for poultry of all kinds, a freelance journalist and a regular contributor to the German-language trade press at home and abroad.
Agence Schweiger

Agence Schweiger