Producing your own meat doesn't end at the butchers. Through careful processing you can transform your meat into wonderful products like bacon and sausage.
Guides & articles:
Le Charcutier Anglais: Tales & Recipes of a Gamekeeper Turned Charcutier Berry Marc-Frederic
The Sausage Book Paul Peacock
Maynard: Secrets of a Bacon Curer Maynard Davies