How to Butcher Livestock & Game

Written by Paul Peacock.......the author of both 'The Sausage Book' & 'The Smoking & Curing Book' this book explains in plain English & with many illustrations the processes involved in butchering beef,lamb,pig,rabbit chicken & game. Paul informs & educates the reader with appropiate facts & is clear on the many rules & relevant legislation to the home slaughter of animals.

With the increasing number of smallholders , farm shops & many people trying to wean themselves off reliance on supermarkets, it is a timely contribution to the subject.