Home-factory production of various varieties of Russian and foreign sausages of different tastes. A necessary book for rural owners, artisanal industrialists, household breeders, managers, delis and many others. In 2 parts. Part 1. Breeding, raising, caring, fattening pigs of the best breeds, both for domestic markets and for foreign exports; different methods of salting, smoking, separation of carcasses for foreign markets, preparation of hams according to Russian and foreign methods; hams: Tambov, Voronezh, Westphalian, Goldstein, American, English, Hamburg, Danish, Mainz, etc. Part 2. Various small-scale pork production: smoked sausages, boiled, sagging, ham, Frankfurt, German, Italian, Lithuanian, Little Russian, livery, sausages, potions, etc.; disposal of residues from this production and many others.