This blog is a record of my adventures as I endeavor to learn more about butchery, meat cutting, and making good use of meat, focusing particularly on the underutilized parts of animals known as offal, variety meats, or the fifth quarter. Charcuterie will happen, as well as some philosophical musing on the historical and cultural context of cooking and eating meat. Underlying this endeavor is a strong and abiding belief in what is today called a nose-to-tail ethos. It used to be called `eating,’ and simply means that if you kill an animal for food, by all means try to use the whole beast, and don’t let anything keep you from the tasty textural treats comprising the fifth quarter.
- alternatively sourced meat (2)
- bacon (5)
- beef (4)
- books (1)
- charcutepalooza (3)
- charcuterie (20)
- curing (3)
- duck (5)
- extremities (7)
- Fish (1)
- friends (1)
- heart (1)
- hog casing (4)
- kidneys (4)
- lamb (2)
- liver (5)
- nose-to-tail (16)
- offal (8)
- pig's ears (3)
- pork (21)
- recipe (11)
- sausage (8)
- Smoke (5)
- tongue (1)
- trotter (3)
- Uncategorized (3)
- vegetables (1)
- venison (2)
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.