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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: offal
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
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
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
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
New Year’s First Leverpostej!
I was going to title this post New Year’s First Liverwurst, because it rhymed nicely, and because I generally use the term liverwurst when telling non-Danes about leverpostej, but in fact, leverpostej isn’t technically a liverwurst, but rather a liver … Continue reading
Posted in liver, nose-to-tail, offal, pork, recipe
6 Comments
Hog casings from scratch
As mentioned a few days ago, I decided to harvest some small intestine from the pigs we slaughtered on Tuesday to make my own hog casing for sausage-making. Early that morning I had been reading in Charcuterie how Brian and/or … Continue reading
Posted in hog casing, nose-to-tail, offal, pork, sausage
20 Comments
Six pigs, tired girl
This morning I met Chet and Nicholas at a farm in Reading where we slaughtered six Hampshire pigs. It was intensely foggy as I drove to the farm; I really couldn’t see more than 15 or so feet ahead, and … Continue reading
Posted in nose-to-tail, offal, pork
4 Comments
The Butcher's Apprentice 