With many recipes for making sausages, smoking, curing, canning, and much more! Featuring numerous beautiful photos and plenty of step-by-step instructions! Ham or head cheese, Mettwurst or bacon, liver sausage or fresh bratwurst - homemade simply tastes better! Carsten Bothe covers everything you need to know about home slaughtering, from assessing meat quality to proper butchering and handling equipment, providing numerous expert tips and background information on sausage making, curing, or canning. Whether you want to make just a few pounds of bratwurst, smoke a ham, or tackle the processing of a 500-pound pig, you will learn everything you need to know - and more. Also available in the new "Land und Werken" series from HEEL: "Make Cheese in Just 1 Hour," "Cooking in the Hunting Lodge," and "Sewing Leather.".