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Butchery

Butchering Beef Butchering Beef
$34.99
2 in stock

More and more people are deciding to raise their own meat, from farmers to homesteaders, even chefs. This is the book that shows them exactly how to handle the slaughter and butchering of their livestock in a humane and sustainable way.


With step-by-step photographs of the farm to table

Butchering Poultry, Rabbit, Lamb, Goat, Pork Butchering Poultry, Rabbit, Lamb, Goat, Pork
$39.99
1 in stock

BUTCHERING POULTRY, RABBIT, LAMB, GOAT & PORK


The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Forward by Joel Salatin


Using detailed, step-by-step photography of every stage

Cured: Handcrafted Charcuteria & More Cured: Handcrafted Charcuteria & More
$37.99
1 in stock

For lovers of all things dry cured, award-winning chef, owner of Charlito's Cocina, and creator of charcuterie Charles Wekselbaum has written an unconventional entry-level guide to the process.


Drawing on his Cuban-Jewish background and inspired by flavors from Asia to Italy, "Charlito"

Smoking Curing and Drying The Complete Guide To Meat & Fish Smoking Curing and Drying The Complete Guide To Meat & Fish
$35.00
4 in stock

Smoking, Curing & Drying: The Complete Guide for Meat & Fish

by T. Turan

The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking
$29.99
4 in stock

From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way.


Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream

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More and more people are deciding to raise their own meat, from farmers to homesteaders, even chefs. This is the book that shows them exactly how to handle the slaughter and butchering of their livestock in a humane and sustainable way.


With step-by-step photographs of the farm to table

BUTCHERING POULTRY, RABBIT, LAMB, GOAT & PORK


The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Forward by Joel Salatin


Using detailed, step-by-step photography of every stage

For lovers of all things dry cured, award-winning chef, owner of Charlito's Cocina, and creator of charcuterie Charles Wekselbaum has written an unconventional entry-level guide to the process.


Drawing on his Cuban-Jewish background and inspired by flavors from Asia to Italy, "Charlito"

Smoking, Curing & Drying: The Complete Guide for Meat & Fish

by T. Turan

From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way.


Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream