Heller's Secrets of Meat Curing and Sausage Making
B. Heller & Company
19.00 $
Description
1929 hardcover published by B. Heller & Company in Chicago. Red textured binding with gold gilt lettering on the front cover. Covers instructions for killing, dressing, and chilling meat animals. Includes directions for making sausage, meat loaves, and relishes. Has an illustration of the B. Heller & Company main plant and general office. Handwritten gift inscription on the front endpaper to D. Ray Wiggins from Nick Nuccio. Foxing and spotting throughout interior pages. Discoloration along the spine hinge on interior pages. Those are the known flaws.
Details
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Delivery in 24/48 h
SHIPPINGS
Free shipping in Spanish mainland, Balearic Islands and Portugal.
For other countries the shipping cost will be paid by the client.
DELIVERY TIME (as of delivery)
Spanish mainland, Balearic Islands and Portugal: 1-2 working days.
Other countries, we attach a table with those that are open in the online store, indicating transporter and transit days.
Free returns
The return period is 14 calendar days from the receipt of the order.
Carriers for change of size in Spanish mainland, Balearic Islands and Portugal, are in charge of 24HRS.