The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Poultry, Rabbit, Lamb, Goat, Pork

by Adam Danforth

foreword by Joel Salatin

My absolute favorite and highest recommended book for learning how to slaughter and butcher animals of all kinds.

The numerous photographs are beautiful and essential for really seeing the important details of this ancient craft.

A solid book and a great deal.

445 pages in full color
8.5” x 11” x 1.125”

list price $24.95

(Storey Books)

A Guide to Humane Small Scale Processing

by Adam Danforth

Just released in 2020, this smaller sized handbook devoted to processing chickens for food is a wonderful tool for anyone considering learning how to raise, slaughter and eat poultry.

It’s got all the clear instructions, beautiful how to photographs and general style that is found in Adam Danforth’s larger format Butchering Book, but can now be had in a handy size.

175 pages
7” x 9” x .5”

$15.20 (20% DISCOUNT from $18.95 list price)

(Storey Publishing)

Pig Slaughtering, Processing, Cooking & Eating

Paleotechnics Handbook #23
Fully Revised Edition 1/2020

by Tamara Wilder

Basic information, recipes and lots of other stuff you need to know to both slaughter a pig and also use (and eat) all the parts.

Packed with lots of little details that speak from experience.

44 page photocopied stapled booklet
8.5” X 5.5” X .125”

A Basic Guide to Processing Animals and Preserving Parts for Later Use

Paleotechnics Handbook #8,
Revised Edition 2012

by Steven Edholm & Tamara Wilder

Basic information on how to take a carcass to the point that the parts can be used and preserved. Packed with lots of little detail that speak from experience.

32 page photocopied stapled booklet
8.5” X 5.5” X .125”