Fleisch einkochen

The almost forgotten art of preserving meat in its own lard or in a lard and lard mixture is reinterpreted in this book. With around 80 recipes, you can make down-to-earth German and Austrian delicacies such as pork or goose lard, Kübelfleisch, Pottsuse or liver sausage in a jar.jars of pork or goose lard, potted sausage or liver sausage, veal liver pâté as well as sulz, Mettwurst or meat spread, French classics (rillettes, rillons & confits) and internationally renowned 'cult preserves' such as pressed and corned beef.