Landig Book on Game Meat Processing
≈ $31
Price at the dealer: 27.90 €. Converted at the ECB rate as of October 20, 2026.
No permit required (18+)
30
ID: 8836420
Purchase from outside the EU: The firearm goes through an importer in your country, the dealer handles the export.
How buying from Europe works
Shop safely with Gunfinder
Our AI-powered seller identity verification makes Gunfinder the safest marketplace online.
Learn more
Details
- Original language
- German
- Brand
- Landig
- Category
- Condition
- New
- Location
- 🇩🇪 -
- Availability
- In stock
Freshness
This listing is based on a mirrored offer, where the listing data was synced to us from a shop, dealer, or external marketplace. Please note that temporary price discrepancies may occur due to possible delays in data transmission.
- Source
- Pirscher Shop
- Last updated
- about 6 hours ago
Description
Note:
The item is located abroad. Please note that delivery conditions, shipping times, and/or the purchase process may differ.
Chevron Down
Chevron Up
Game processing for beginners and professionals. This book contains everything a true hunter needs to know about processing their game meat. Every recipe turns out perfectly.
Overview of the book "Game Processing" by Markus Sämmer
112 pages
42 recipesBack cover text: Game is so diverse! This is also the conviction of chef, hunter, and author Markus Sämmer. Together with the professionals from Landig, he shares his knowledge about the skilled processing of game meat: from sausage making to smoking to the perfect preparation of meat from one's own production, from one's own kitchen. With this long-standing know-how and refined recipes for homemade hams, various sausages, liver cheese & co., the sustainable and healthy enjoyment of game meat is simply unmistakably good.
Show more
show less... (Show description in original language)
Beschreibung Chevron Down Chevron Up Wildveredelung für Einsteiger und Profis. In diesem Buch steht alles was ein echter Jäger zur Verarbeitung seines Wildbrets wissen muss. So gelingt jedes Rezept. Überblick zum Buch "Wildveredelung" von Markus Sämmer 112 Seiten 42 RezepteKappentext:Wild ist so vielfältig! Dieser Überzeugung ist auch Koch, Jäger und Autor Markus Sämmer. Zusammen mit den Profis von Landig gibt er sein Wissen rund um die gekonnte Veredelung von Wildbret weiter: Vom Wursten übers Räuchern bis hin zur perfekten Zubereitung von Fleisch aus der eigenen Herstellung, aus der eigenen Küche. Mit diesem langjährigen Know-how und ausgefeilten Rezepten für selbst gemachte Schinken, verschiedenste Würste, Leberkäse & Co. gelingt der nachhaltie und gesunde Genuss von Wildbret einfach unverkennbar gut. Mehr Anzeigen weniger Anzeigen + -
