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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: nose-to-tail
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
Pudding Time
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
Posted in beef, extremities, kidneys, nose-to-tail, offal, recipe
Tagged beef, heston, kidney, oxtail, pudding, pudding basin, steak and kidney, steamed pudding
18 Comments
Spicy Bright Birthday Balls
Each December my family celebrates my birthday by getting our Jule-cozy on with a Sunday visit to the Solstice & Christmas revels in Hanover, and then we head over to enjoy dinner at my favorite local restaurant, West Lebanon’s Yama. … Continue reading
Posted in beef, charcutepalooza, charcuterie, nose-to-tail, pork, recipe
Tagged caul, charcutepalooza, charcuterie, crepinette, faggot, fat, frikadelle, gayette, japchae, lace lard
20 Comments
Lamb Kidneys
The butchering season is upon us here in New England, and I’ve been out a lot with my farm-butcher mentor Chet and his son Nick. Yesterday we slaughtered 9 lambs and one beef, and I came home with a bucket … Continue reading
Posted in kidneys, lamb, nose-to-tail, offal, recipe, Uncategorized
Tagged biksemad, confit, hash, kidney, lamb, yummy
10 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
Chicken Liver Pots & Three-fish Terrine
The last week, in fact –this whole summer– has been intensely busy. This past week was made super sparkly with the added pleasures of good company from NYC and a few fun day trips on top of seemingly endless harvest … Continue reading
Posted in charcutepalooza, charcuterie, liver, nose-to-tail
Tagged chicken liver, crackers, fish, friends, terrine
6 Comments
Pig’s Head Pozole: Thanks, Mexico!
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
Posted in extremities, nose-to-tail, pig's ears, pork
Tagged hominy, mexican, mexico, pig's head, pork, posole, pozole, soup, stew
11 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
Devilled Pig Kidneys
On Sunday I had the great good fortune to attend Cochon 555, a rock-concert-like celebration of heritage pigs. Five amazing chefs, five different heritage pigs, a butchery competition, really great oysters, lots of fantastic people, and my favorite St. Germaine … Continue reading
Posted in kidneys, nose-to-tail, offal, pork, recipe
Tagged boston, cochon 555, devilled kidneys, kidney, pig kidney, yummy
12 Comments
The Butcher's Apprentice 