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 Boetticher, Toponia Miller
- 352 pages