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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.
Tag Archives: charcutepalooza
Spicy Bright Birthday Balls
Each December my family celebrates my birthday by getting our Jule-cozy on with a Sunday visit to the Solstice & Christmas revels in Hanover, and then we head over to enjoy dinner at my favorite local restaurant, West Lebanon’s Yama. … Continue reading
Posted in beef, charcutepalooza, charcuterie, nose-to-tail, pork, recipe
Tagged caul, charcutepalooza, charcuterie, crepinette, faggot, fat, frikadelle, gayette, japchae, lace lard
20 Comments
Have Feast, Will Travel
I recently asked a group of friends to help me pin down a secular, psychological, or philosophical equivalent to the term `grace’ as it is sometimes used in a religious context, describing the experience in which a person feels that … Continue reading
Posted in charcuterie, curing, duck, hog casing, liver, offal, pork, recipe, sausage, Smoke, venison
Tagged charcutepalooza, duck, faggots, feast, gayettes, love, noix de jambon, pate, rillettes, saucisse sec
24 Comments
A Picnic with Walter
The elements which produce a well-cured bit of charcuterie are straightforward: really great meat, salt, and time. It sounds simple, and honestly it is, but the loving and obsessive details –the herb and spice choices, the long close scrutiny, the … Continue reading
Posted in charcuterie, curing, hog casing, pork, recipe, sausage, Smoke
Tagged charcutepalooza, love, noix de jambon, picnic, saucisse sec, saucisse seche, sausage, walter
35 Comments
Everything Is Just Ducky
Okay, not really. This month my Charcutepalooza projects have been all about how good food –dreaming it up, cooking it, talking about it with friends, sharing it with friends and family, and (not least) eating it– sustains the spirit as … Continue reading
Posted in alternatively sourced meat, charcuterie, duck, liver, nose-to-tail, pork, venison
Tagged charcutepalooza, delicious, duck, holy wow, pork, rillettes, roulade de canard, roulade of duck, venison, yummy
15 Comments
Gala Pork Pie, Oh My!
Despite having been born in England, I had never tasted even a modest shop-bought pork pie, much less the festive Gala Pie. I had seen mention of these savory meat pies in books, had re-wound a few British television programs … Continue reading
Posted in bacon, charcuterie, pork, trotter
Tagged charcutepalooza, Gala Pie, hot water crust pastry, pork pie, wild mushrooms
43 Comments
Hot Dog Days of Summer
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
Posted in beef, charcuterie, sausage, Smoke
Tagged charcutepalooza, chicago style, hickory, hot dogs, lamb casings, pølser, yummy
15 Comments
You say Chorizo, I say Chouriço
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
Posted in charcuterie, hog casing, pork, sausage
Tagged charcutepalooza, chorizo, chouriço, crepinettes de porc, sausage, yum
18 Comments
Eggus Benedictus
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
Posted in charcuterie, duck, pork, Smoke
Tagged breakfast, Canadian bacon, charcutepalooza, eggs benedict, English muffins, from scratch, Hollandaise, hot smoking
12 Comments
Good Smoke Bad Smoke
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
Posted in charcuterie, duck, Fish, recipe, Smoke
Tagged charcutepalooza, charcuterie, duck ham, duck prosciutto, fergus henderson, fish pie, quitting, raymond blanc, salad
25 Comments
