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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: duck prosciutto
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
Duck Prosciutto
The first project for Charcutepalooza, also known as The Year of Meat, is duck prosciutto. I was excited to hear this as I’ve been wanting to make it since I read about it in Ruhlman’s and Polcyn’s book Charcuterie. The … Continue reading
Posted in charcuterie, duck
Tagged air cured, bánh mì, charcutepalooza, charcuterie, duck, duck prosciutto, prosciutto
36 Comments
