>>21433927Thanks. It's an ongoing process. The slicer is probably 15 years old, on its way out and needs replacement within a year I would say. The most recent aquisiton is a 15l/20lb industrial sausage press. I do all my own butchery from wholesale COVs and game, and produce probably 95% of all my own sausages - fresh and cured/smoked, cured meats like bacon and corned beef/pastrami. I also do a lot of pizza. Picrel. I'm sure if you searched the archive you'd find quite a few of my threads. The countertop will give it away, though that's probably getting replaced with silestone next summer.