- alternatively sourced meat (2)
- bacon (5)
- beef (4)
- books (1)
- charcutepalooza (3)
- charcuterie (20)
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- pork (21)
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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: pork
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
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
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
As March roared in with yet more stormy winter weather, a series of dismaying events occurred. First, my beloved truck broke down in a decidedly permanent fashion. As a wheelchair-using person who lives rurally, I spend most of the year … 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 heard a story recently on Vermont Public Radio about a charcuterie maker named Pete Colman, and being a student of the art myself, and impulsive, I looked up his website and called him to ask if I could come … Continue reading
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