This week’s Food.Farmer.Earth newsletter focuses on artisan butchery with Tracy Smaciarz, and homemade sausage making with Eric Finley.
Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of sausages: Italian Chicken; Merguez Lamb; and Chorizo.
Rudy Marchesi has crafted his life around a world devoted to food.
The ancient craft of butchery gets its due in this this fine first book by Marissa Guggiana.
August 17, 2011 Full of history, love of food, and an interest in bringing old-world traditions into the 21st Century, it was a delight to discover Charcuterie – a Documentary via Ediblearia. In this short documentary “Charcuterie is defined as the cookery of meat, but in the past 700 years, it’s become so much more. […]