Seder Hanikur [on the porging of meat]

The author learned his trade in Cracow studying under the tutelage of Tzvi Yaakov Buchtner, author of comprehensive notes to Yaakov Weil’s Shechitoth Ubedikoth. When Soresina visited Italy he noticed that the work of Shechitah was performed by butchers who “do not know the difference between the various kosher and non-kosher parts of the hindquarters.” Soresina also found this Shechitah problem to be rampant in Turkey thus the trilingual translation of the present work through which he hoped a superior standard of Kashruth would result.