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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.
Category Archives: bacon
The Sugar Mountain Farm Butcher Shop Project launches!
Pull on your galoshes and hurry on over to Kickstarter to back a really fantastic project: Walter, Holly, and their family are building an on-farm butcher shop at Sugar Mountain Farm! This really is good news, not just for those … Continue reading
Posted in alternatively sourced meat, bacon, charcuterie, curing, extremities, kidneys, liver, nose-to-tail, offal, pig's ears, pork, sausage, tongue, trotter
Tagged butcher shop, humanely raised, pigs, pork, sugar mountain farm, Vermont, walter jeffries
5 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
Best Pancetta Ever
Back in February for the Charcutepalooza challenge, I made several bacons, and at the same time I mixed up a wildly fragrant dry cure including salt, a bit of Muscovado sugar, toasted and crushed black & white peppercorns, fresh thyme, … Continue reading
Posted in bacon, charcuterie, pork
Tagged charcutepalooza, charcuterie, dry cure, pancetta, spicy
12 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
39 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
The Butcher's Apprentice 