Slaughtering Poultry and Rabbits Yourself
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Infos : | 128 pages, 96 colour photographs, |
• 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