Home slaughtering, as well as processing and marketing meat on one's own farm and in one's own household, is gaining importance once again. The authors describe the necessary tasks, from slaughtering to butchering the carcass, the proper use of individual meat parts, and preserving the meat in the form of sausages and bacon. The reader will find everything they need to know about pork, beef, lamb, and poultry. Numerous detailed photos illustrate the individual steps, especially in the butchering process. Around 50 recipes, ranging from smoked blood sausage to various types of salami, complement this practical book.