The reference book provides information on the raw materials used in sausage production, describes the methods of cutting carcasses. Best practices for deboning and veneering are shown. Recommendations are given on safe methods of working with cutting tools during deboning and venation, preparation, sharpening and straightening of the tool. The directory is intended for workers and craftsmen of sausage and canning industries; as a training manual can be used in the vocational training of workers in production.