In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]

Featuring 125 recipes, this comprehensive guide caters to meat enthusiasts with fully-illustrated, step-by-step instructions for various techniques such as brining, smoking, and curing. It also includes valuable insights on sourcing high-quality cuts and essential butchering skills, making it an indispensable resource for anyone looking to elevate their meat preparation at home.