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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: trotter
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
Gala Pork Pie, Oh My!
Despite having been born in England, I had never tasted even a modest shop-bought pork pie, much less the festive Gala Pie. I had seen mention of these savory meat pies in books, had re-wound a few British television programs … Continue reading
Posted in bacon, charcuterie, pork, trotter
Tagged charcutepalooza, Gala Pie, hot water crust pastry, pork pie, wild mushrooms
43 Comments
Pied de cochon
I stumbled across this recipe a few weeks ago while on a web-meander in search of pig trotter recipes. I tracked the history of this dish as far back as Thomas Keller, from his book Bouchon, but I also took … Continue reading
Posted in nose-to-tail, pork, recipe, trotter
3 Comments
The Butcher's Apprentice 