Vienna, November 1, 2026. With “The Great Book of Meat Processing,” M.E.A.T. GmbH is publishing two complementary technical and practical guides by Ronny Paulusch. Volume 1 focuses on ham and bacon, while Volume 2 covers the art of sausage-making. The series builds on the successful “Practical Guide to Ham & Bacon” from 2017 and expands on its topics with insights from production, recipe development, and international teaching experience.
The focus is on the journey from selected meat to the finished food product. Both volumes explain how raw ingredients, fat, salt, spices, and processing work together. Recipes guide readers through the practical steps, while the fundamentals help them understand the decisions involved and evaluate the results. The books are aimed at ambitious home cooks as well as professionals in the meat industry and the restaurant business.
Volume 1: Ham and Bacon—From Selection to Slicing
Spanning 424 pages, “Schinken & Speck” covers the selection of meat and cuts, curing methods, searing, drying, smoking, and aging. Raw ham—ranging from small pieces to whole legs—is featured alongside bacon and pork belly, cooked ham, other cooked cured meats, and dried meat.
Hygiene, measurement, and documentation are integral parts of the production process. A separate chapter is devoted to identifying and evaluating defects. The book then moves on from sensory analysis to slicing, serving, and pairing. It thus takes the reader all the way to the moment when the artisan’s work is transformed into a culinary delight.
“It’s only once it’s on the plate that all that hard work turns into the pleasure that ultimately matters.” – Ronny Paulusch, from Volume 1.
Volume 2: Sausage with a Personality of Its Own
"Wurst" devotes 440 pages to the interplay of meat, fat, seasoning, and binding agents. Mincing, mixing, and stuffing are covered, as are cooking, smoking, and aging. The applications range from bratwurst to raw sausages, “Knacker,” and “Kaminwurzen,” all the way to salami and larger raw sausages. Liver sausage, spreadable sausage, as well as tatar, “Hackepeter,” and lard specialties round out the spectrum.
Base blends and detailed recipes make it easy to understand how the seasonings are combined. Tables, a glossary, and the recipe index make it easier to work with the book. The sensory analysis connects preparation and enjoyment: bite, texture, seasoning, and aroma become characteristics that allow you to describe your own results more precisely.
Look things up, put them into practice, and gain experience
Both volumes can be used independently and complement each other to form a comprehensive work on artisanal meat processing. Readers who start with a specific recipe will find the relevant fundamentals and procedures in the corresponding volume. Those who wish to learn systematically can follow the process from raw materials through production to the finished product.
Author Ronny Paulusch is a certified meat sommelier, cortador, and internationally recognized expert instructor. He has been involved in the processing and refinement of meat for more than 30 years. His original recipe creations, his spice line with STAY SPICED!, and his work with apprentices all contribute to this new series.
Book Information and Availability
Title · Volume 1: The Complete Guide to Meat Processing—Ham & Bacon · Volume 2: The Complete Guide to Meat Processing—Sausage
Author · Volume 1: Ronny Paulusch · Volume 2: Ronny Paulusch
Scope · Volume 1: 424 pages of content · Volume 2: 440 pages of content
Format · Volume 1: 17 × 24 cm · Volume 2: 17 × 24 cm
Format · Volume 1: Hardcover with thread-sewn binding, full-color interior · Volume 2: Hardcover with thread-sewn binding, full-color interior
ISBN · Volume 1: 978-3-9827840-0-7 · Volume 2: 978-3-9827840-1-4
Price in Germany · Volume 1: 69.00 EUR · Volume 2: 69.00 EUR
Price in Austria · Volume 1: 70.50 EUR · Volume 2: 70.50 EUR
Price in Switzerland · Volume 1: 75.00 CHF · Volume 2: 75.00 CHF
Publisher · Volume 1: M.E.A.T. GmbH, 2026 · Volume 2: M.E.A.T. GmbH, 2026
The printed books are available individually through the M.E.A.T. website and in the Meatshirts book selection:
Volume 1 at M.E.A.T.: https://web.meat-gmbh.com/fleischveredelung-band-1
Volume 2 at M.E.A.T.: https://web.meat-gmbh.com/fleischveredelung-band-2
Volume 1 at Meatshirts: https://www.meatshirts.de/products/fleischveredelung-band-1-schinken-speck
Volume 2 at Meatshirts: https://www.meatshirts.de/products/fleischveredelung-band-2-wurst
In addition, both works are available as digital versions in the Sensory-ID Library. Access to the restricted-access library is offered separately. For more information: https://library.sensory-id.com
About M.E.A.T. GmbH
M.E.A.T. GmbH, headquartered in Vienna, combines the art of butchery, professional training, and international meat culture. The company develops specialized publications, educational programs, and digital tools for the butchery trade, the restaurant industry, the retail sector, and continuing education.
Press Contact
Ronny Paulusch · M.E.A.T. GmbH Email: office@meat.gmbh Website: https://www.meat.gmbh
Visuals
Original project assets and book excerpts from M.E.A.T. GmbH for editorial coverage.
