Geheimnisse der Fleischhärtung und Wurstherstellung: Wie man Schinken, Schultern, Speck heilt...
44,31 €
Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, etc., and How to Make all Kinds of Sausage, etc., and Comp by &. Co, B. Heller, ISBN 101539700X, ISBN-13 9781015397002, Like New Used, Free P&P in the UK
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