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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: duck
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
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
17 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
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
The Butcher's Apprentice 