Animal Husbandry / Pigs / A Cut Above the Rest

This DVD gives a thorough grounding in the traditional butchering of pig, lamb and poultry as well as the essential information on setting up your own butchering unit. It goes through the cuts of meat, tricks of the trade and sausage making as well as discussing the legal, health and safety, sales and marketing aspects of running a butchering unit. DVD 90 mins