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Flickr Photos
More PhotosResources 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.
Category Archives: nose-to-tail
New Year’s First Leverpostej!
I was going to title this post New Year’s First Liverwurst, because it rhymed nicely, and because I generally use the term liverwurst when telling non-Danes about leverpostej, but in fact, leverpostej isn’t technically a liverwurst, but rather a liver … Continue reading
Posted in liver, nose-to-tail, offal, pork, recipe
6 Comments
Love is headcheese made by mom
I came into a dozen lovely Tamworth pig’s heads recently, and my mom very graciously let me store them in the big chest freezer in her barn. I told her that she was welcome to use some, and she promptly … Continue reading
Posted in charcuterie, extremities, nose-to-tail, pork
8 Comments
No, really, nibble my ear!
A second recipe from Fergus Henderson’s Beyond Nose to Tail has been wooing me with its siren call (the first was trotter gear, which I’ll post about another time), and I had finally gathered enough pig’s ears together to give … Continue reading
Posted in extremities, nose-to-tail, pig's ears, pork, recipe
6 Comments
Hog casings from scratch
As mentioned a few days ago, I decided to harvest some small intestine from the pigs we slaughtered on Tuesday to make my own hog casing for sausage-making. Early that morning I had been reading in Charcuterie how Brian and/or … Continue reading
Posted in hog casing, nose-to-tail, offal, pork, sausage
8 Comments
Pied de cochon
I stumbled across this recipe a few weeks ago while on a web-meander in search of pig trotter recipes. I tracked the history of this dish as far back as Thomas Keller, from his book Bouchon, but I also took … Continue reading
Posted in nose-to-tail, pork, recipe, trotter
2 Comments
Six pigs, tired girl
This morning I met Chet and Nicholas at a farm in Reading where we slaughtered six Hampshire pigs. It was intensely foggy as I drove to the farm; I really couldn’t see more than 15 or so feet ahead, and … Continue reading
Posted in nose-to-tail, offal, pork
4 Comments
