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Resources for students of butchery & charcuterie
The River Cottage Meat Book
Excellent source of sustainable meat mojo: background, techniques, and recipes, and written by the prince of modern & progressive smallholders.
Charcuterie: The Craft of Salting, Smoking, and Curing
This is the brightest star in the modern charcuterie constellation, my main source of charcuterie principles & recipes, and perfect for both beginners and more experienced students of charcuterie.
The Whole Beast: Nose to Tail Eating
Uncle Fergus leads the modern nose-to-tail revolution. Indispensable.
Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook
More of the same good nose-to-tail tuition.
CHARCUTERIE AND FRENCH PORK COOKERY
Another extraordinary resource for learning to make charcuterie.
Cooking by Hand
A seminal reader on butchery & charcuterie, with deeply thoughtful essays on food from the bottom up.
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
Love the fat, and all will be well.
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
An important book which highlights the nutritional benefits of meat, fat, and offal.
Noma: Time and Place in Nordic Cuisine
A beautiful treatise on Nordic cuisine with an emphasis on a local approach.
Manual of a Traditional Bacon Curer
A fascinating and practical perspective on traditional British curing of bacon, hams, etc. Lots of helpful photographs, and many recipes.
Author Archives: mosaica
The last week, in fact –this whole summer– has been intensely busy. This past week was made super sparkly with the added pleasures of good company from NYC and a few fun day trips on top of seemingly endless harvest … Continue reading
I’m from Denmark, and in Denmark we really love our hot dogs. There are pølsevogn –mobile hot dog stands– sprinkled around in cities and big and small towns. My old favorite used to be two reds with two rolls on … Continue reading
The June Charcutepalooza challenge involves stuffing ones choice of sausage forcemeat into casings, and I’ve chosen to make merguez since I have an inordinate fondness for the strong taste of mutton, particularly when it is combined with the richly spicy … Continue reading
Hands-On Class for Meat Lovers! Master Butcher (and my meat-cutting mentor) Cole Ward New dates –see below! Renowned butcher, culinary mastermind, and my teacher Cole Ward is sharing his coveted butchering skills with fellow meat lovers June 25-26 during … Continue reading
Actually, I say both! Today I made both Mexican Chorizo and Portuguese Chouriço, as well as a batch of forcemeat for tasty old-fashioned crepinettes de porc. It was a big sausage day. I made about five pounds of each, and … Continue reading
This breakfast involved a satisfying and delicious trifecta of cooking projects, bringing together the varied activities of baking, charcuterie, and sauce-making and resulting in a plateful of surpassing tastiness. Plus there was that deeply pleasurable feeling of having created all … Continue reading
The April Charcutepalooza challenge is hot smoking, and April 1st is the date that my building officially became non-smoking. I’ve smoked cigarettes on and off for years, and for the last ten years or so I’ve derived less pleasure and … Continue reading
It’s taken two days to make a giant beautiful pot of pozole, and I’ve been thinking about all the things that I love which have their roots in Mexico, and particularly from Mexican kitchens: all the different more-ish salsas, rich … Continue reading
Back in February for the Charcutepalooza challenge, I made several bacons, and at the same time I mixed up a wildly fragrant dry cure including salt, a bit of Muscovado sugar, toasted and crushed black & white peppercorns, fresh thyme, … Continue reading
As March roared in with yet more stormy winter weather, a series of dismaying events occurred. First, my beloved truck broke down in a decidedly permanent fashion. As a wheelchair-using person who lives rurally, I spend most of the year … Continue reading