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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: pork
Brine + Love = (Rullepølse + Corned Beef + Sunshine)
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
Posted in beef, charcuterie, pork, recipe
Tagged beef, brisket, charcutepalooza, charcuterie, corned beef, pork belly, rullepølse
26 Comments
The Salt Cure: Plain, Savory, and a Fine Paté
This month’s Charcutepalooza challenge involved dry salt curing, and I had a number of projects in mind. I knew that I needed to start another guanciale because I was halfway finished eating the first one I’d made back in December, … Continue reading
Posted in bacon, charcutepalooza, charcuterie, extremities, nose-to-tail, pork
Tagged bacon, fresh bacon, pate, pâté de tête, pig's head, savory, terrine
38 Comments
Vermont Salumi
I heard a story recently on Vermont Public Radio about a charcuterie maker named Pete Colman, and being a student of the art myself, and impulsive, I looked up his website and called him to ask if I could come … Continue reading
Posted in charcuterie, pork, sausage
Tagged charcuterie, lunch, Pete Coleman, salumi, sausage making, Vermont, Vermont Salumi, winter
10 Comments
Devilled Pig Kidneys
On Sunday I had the great good fortune to attend Cochon 555, a rock-concert-like celebration of heritage pigs. Five amazing chefs, five different heritage pigs, a butchery competition, really great oysters, lots of fantastic people, and my favorite St. Germaine … Continue reading
Posted in kidneys, nose-to-tail, offal, pork, recipe
Tagged boston, cochon 555, devilled kidneys, kidney, pig kidney, yummy
12 Comments
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
Making guanciale
I wished for and received the excellent book Charcuterie by Brian Polcyn and Michael Ruhlman around 5 years ago, not long after it came out. I was entranced by the subject and read the book from cover to cover, and … Continue reading
Posted in bacon, charcuterie, extremities, pork
12 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
