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 good farmhouse food.
The ancient craft of butchery gets its due in this this fine first book by Marissa Guggiana.
In this short documentary: from the Pâtés and Terrines of France to the Salumi of Italy and Spain, the world of Charcuterie is rich with tradition.