Crafted meat

More about the book

Meat is experiencing a renaissance in various forms, from salami and air-dried ham to bratwurst and pulled pork. This resurgence embraces quality artisanal meats that prioritize tradition and innovation over mass-market products. Consumers are increasingly attentive to how animals are bred, fed, and raised, as well as to historical influences and regional specialties. Young butchers are at the forefront, crafting delectable products from premium ingredients while providing insider knowledge and outstanding service. The Nose to Tail movement, rooted in age-old practices, promotes the respectful and sustainable use of the entire animal. This visual reference captures the essence of today’s meat culture, documenting current developments, products, and background stories for both food enthusiasts and makers. It guides readers on finding the best butcher, understanding essential tools, and distinguishing between cattle breeds and cuts. Questions about bologna production and ideal pairings for blood sausage are addressed, alongside classic recipes for cooking, roasting, and grilling, as well as experimental dishes featuring unusual ingredients. Mouth-wateringly inspirational, this work offers an informative survey of a culinary art that is integral to contemporary food culture.