If you're like us, you know nothing about how to butcher an animal, cure meat, or make sausage.
The owners of Fatted Calf seek to change that with a new cookbook set to be published this fall.
Eater reported yesterday that the meat purveyors, who have a popular shop here at 320 Fell Street as well as presences in Napa and at the Ferry Building Farmer's Market, are penning a 320-page book called In the Charcuterie. The book will feature "detailed instructions on the arts of making salumi, confit, sausage, roasts, and potted meats, among other carnivorous recipes, as well as strategies for sourcing and butchering animals," according to Eater. The book has already popped up on Amazon and is available for pre-order. Here's what the cover looks like: Look for In the Charcuterie to drop on September 17th, giving you plenty of time to hone your meaty skills in time for holiday feastin'.
Eater reported yesterday that the meat purveyors, who have a popular shop here at 320 Fell Street as well as presences in Napa and at the Ferry Building Farmer's Market, are penning a 320-page book called In the Charcuterie. The book will feature "detailed instructions on the arts of making salumi, confit, sausage, roasts, and potted meats, among other carnivorous recipes, as well as strategies for sourcing and butchering animals," according to Eater. The book has already popped up on Amazon and is available for pre-order. Here's what the cover looks like: Look for In the Charcuterie to drop on September 17th, giving you plenty of time to hone your meaty skills in time for holiday feastin'.
