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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: extremities
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
From the Oxford English Dictionary: † ˈpudding-time Obs. The time when pudding or puddings are to be had; hence fig., a time when one is in luck; a favourable or useful time. 1667 Dryden & Dk. Newcastle Sir M. Mar-all … Continue reading
It’s taken two days to make a giant beautiful pot of pozole, and I’ve been thinking about all the things that I love which have their roots in Mexico, and particularly from Mexican kitchens: all the different more-ish salsas, rich … Continue reading
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
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
I came into a dozen lovely Tamworth pig’s heads recently, and my mom very graciously let me store them in the big chest freezer in her barn. I told her that she was welcome to use some, and she promptly … Continue reading