I wish this book had been around four years ago when I started making bacon, ham and sausages. This book covers everything from butchering to building a smoke house. This is probably the most complete set of recipes and instructions for bacon, ham and sausages I've seen. There are full ingredients for more cures than you could possibly want. I was pleased to see recipes for things like black pudding, haggis and faggots too. Forget the dubious salty bacon you'll get by following the recipes in the River Cottage cook book, this is the way to go. At 225 pages this book is well worth the money. Thank-you Maynard!