Foreword .. .by Jean-Martin Fortier Prologue: Why You Should (or Shouldn't) Read This Book Introduction: The Ethical Meat-Eater What is Ethical Meat? Buying Differently Cooking Differently Eating Different Things General Notes on Raising, Cooking and Eating Animals Slaughter Notes on Cooking and Eating Muscle Disclaimers Butchery Tools and Tips 1. Beef Raising Beef Breeds Space and Water Fencing Feed and Minerals Beef Butchery Cooking with Beef Beef Stock Beef and Lovage Sausage Braised Beef Shank Tacos with Caper Chimichurri Beef Bacon Beef Tallow Beef Jerky Bresaola Sauces and Sundries for Beef 2. Lamb Raising Lamb Breeds Space and Water Fencing Feed and Minerals Lamb Butchery Cooking with Lamb Earl Grey Braised Lamb Shank with Herb Dumplings Lime-Cream Curry Lamb Sausage with Dosas and Raita Fire-Cooked Lambchetta with Apricot and Rosemary Roasted Lamb Rib with Orange, Fennel and Honey Marmalade Roast Leg of Lamb with Mustard, Capers and Marjoram Bourbon and Sorghum Glazed Lamb Spare Ribs Sauces and Sundries for Lamb 3. Pork Raising Pigs Breeds Space and Water Fencing Feed and Minerals Pork Butchery Cooking with Pork Pulled Pork with Hot Vinegar Sauce, Chow Chow and Corn Pancakes Pork Banh-Mi Sandwiches with Quick Pickles Braised Pork Ribs with Rooster Sauce and Balsamic Chicharron with Apple Butter and Cilantro Creme Fraiche Lard Basic Pie Crust Pork and Pickle Pie Breakfast Scrapple with Arugula, Eggs and Maple Porchetta with Persimmon, Chestnut and Pine Sauces and Sundries for Pork 4. Charcuterie Deciphering Cured Meats Getting Started with Fresh Sausage Breakfast Sausage Chorizo Herbes de Provence Sausages Garlic Orange Bratwurst Pates, Terrines, and Meat Specialties Liver Pate Quatre Epices Headcheese Bologna Whole-Muscle Cures Master Dry Cure Recipe Bacon Smoking Meats Pancetta Stesa Prosciutto Capicola Lardo Smoked Fiochetto Ham Fermented Sausages Basic Salami Fennel Salami with Nutmeg and Wine Pepperoni 5. Poultry Raising Poultry Breeds Housing and Fencing Feed, Minerals and Water Additional Considerations Home Slaughter Chicken Butchery Cooking with Poultry Spatchcocked Roasted Chicken with Lemon and Basil Fried Chicken Chicken Ballotine, Three Ways Duck Confit Duck Rillettes Chicken Cardamom Sausage Sauces and Sundries for Poultry Resources Thanks and Praise Index About the Author
Small-scale meat processing and preservation for the home cook.
Meredith Leigh is a food and farming specialist who has been involved with many commercial and homestead herds of cattle, poultry, swine, sheep, and goats over the last 12 years. She has worked as a butcher, chef, teacher, nonprofit executive director and homesteader, all in search of realistic solutions for sustainable food. She writes, works, cooks, and eats with the goal of helping others to understand that food is the most fundamental common denominator to our collective and individual quality of life.
This book is practical, yes, but it's also deeply personal. Meredith Leigh will teach you how to raise animals, butcher them, and cook and cure their meat. Even better, she explains what it means and why it matters, and her passion is infectious. After reading this book, I longed to smell the deep funk of the barn, to feel the squish of mud beneath my chore boots, to heft a butcher knife in my hand. ---Mark Essig, author of Lesser Beasts: A Snout-to-Tail History of the Humble Pig This is a powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative. It leaves us with an overwhelmingly clear picture of just how important ethical meat is to the future of the entire food system. It is exactly what our movement needs, a call for people to take action, educate themselves, and participate. This book is a gem, a gift to everyone looking to be the alternative to a passive recipient of the status quo. This book -- its philosophy, honesty, artistry, and practice, represents a way forward -- the only way to go. ---Jean-Martin Fortier, author of The Market Gardener