In The Charcuterie

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In the Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods.

A great resource for the modern meat lover. With 125 recipes and fully-illustrated step-by-step instructions. Making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home. Includes a guide to sourcing, butchering, and cooking with the finest cuts.

With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie.  A treasure for anyone fascinated by the art of cooking with and preserving meat.

Take Your Meat Cooking to thje Next Level
Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász.

About the Authors
Taylor Boetticher and Toponia Miller are the co-owners and co-founders of the Fatted Calf Charcuterie, which opened in 2003 and now has shops in Napa and San Francisco, a stall in the San Francisco Ferry Plaza Farmers’ Market, and a mail-order store. They have been featured in The New York Times, Food & Wine, and Saveur, where the Fatted Calf was included in the editors’ annual list of their 100 favorite food items and trends.

  • Authors: Taylor BoetticherToponia Miller
  • 352 pages
  • Hardcover

Additional information

Weight 3 lbs

5 reviews for In The Charcuterie

  1. Maggie Nutter (verified owner)

    Love the book

  2. KENT DURHAM (verified owner)

    I thought it would be more on the science behind curing meat. More of a cookbook.

  3. Matthew Dorcik (verified owner)

    The cook book was much better than I expected. Thanks for offering such quality items.

  4. David (verified owner)

    If you like history, cooking, and good results, then this is the book for you.
    It explains why things are done, rather than using fancy words to impress you.
    It is entertaining, educational, and helpful.
    Read it and you Will try new things and do it with confidence.

  5. Charles Bruckerhoff (verified owner)

    Very useful book for beginner and experienced alike.

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