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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: recipe
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
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
A Picnic with Walter
The elements which produce a well-cured bit of charcuterie are straightforward: really great meat, salt, and time. It sounds simple, and honestly it is, but the loving and obsessive details –the herb and spice choices, the long close scrutiny, the … Continue reading
Posted in charcuterie, curing, hog casing, pork, recipe, sausage, Smoke
Tagged charcutepalooza, love, noix de jambon, picnic, saucisse sec, saucisse seche, sausage, walter
37 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
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
Brine + Love = (Rullepølse + Corned Beef + Sunshine)
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
Posted in beef, charcuterie, pork, recipe
Tagged beef, brisket, charcutepalooza, charcuterie, corned beef, pork belly, rullepølse
27 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
No, really, nibble my ear!
A second recipe from Fergus Henderson’s Beyond Nose to Tail has been wooing me with its siren call (the first was trotter gear, which I’ll post about another time), and I had finally gathered enough pig’s ears together to give … Continue reading
Posted in extremities, nose-to-tail, pig's ears, pork, recipe
6 Comments
The Butcher's Apprentice 