Resources for raising pigs, slaughtering, butchery, curing, sausage making, local foods, and so much more. Check back frequently. Every time we find a new resource, you'll find a new resource.
Curing/smoking/and sausage making resources:
On the web:
Descriptions and uses for an ENTIRE pig! Describes various cuts of meat and shows cultural
and regional differences in butchery:
http://www.clovegarden.com/ingred/ap_pigc.html
Detailed science of curing meat, recipes, recipes, recipes!!! Stanley and Adam Mariansky's site. Great Reference!
http://www.wedlinydomowe.com
Department of Animal Science, University of Connecticut
http://animalscience.uconn.edu/extension/publications/sausage.htm
Sonoma Mountain Sausages. 100’s of sausage recipes/formulations/FAQ’s/Links to other online resources
http://www.lpoli.50webs.com/
Michael Ruhlman’s Page
http://ruhlman.com/
Butcher and Packer curing and sausage making supplies:
http://www.butcherpacker.com/
Terra spice company: spice and curing salt resource
http://www.terraspicecompany.com/
Books:
Ruhlman, Michael, and Brian Polcyn. Charcuterie: The Craft of Salting, Smoking, and
Curing. New York: W.W. Norton, 2005. Print.
In addition to providing classic recipes for sausages, terrines, and pâtés, Michael
Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared
ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and
sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert
charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are
both intriguing to professionals and accessible to home cooks, including salted, airdried
ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and
soppressata; and even spicy smoked almonds. 50 line drawings
Ruhlman, Michael, and Brian Polcyn. Salumi: The Craft of Italian Dry Curing. New York:
Norton, 2012. Print.
This book provides a thorough understanding of salumi, with 100 recipes and illustrations
of the art of ancient methods made modern and new. 100 illustrations; 16 pages of color
photographs
Kutas, Rytek. Great Sausage Recipes and Meat Curing. New York: Macmillan, 1987. Print
Great Sausage Recipes and Meat Curing is the most comprehensive book available on
sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily
understood, contains a wide variety of recipes, and is very effective in helping solve common
problems. It is written by a man who learned the art of sausage making and meat curing at a
very young age and who made a living smoking and curing meats.
Marianski, Stanley, and Adam Mariański. The Art of Making Fermented Sausages.
Seminole, FL: Bookmagic, 2009. Print.
The majority of books written on making sausages do not tackle the subject of fermented
sausages at all. The topic is limited to a statement that this is an advanced field of sausage
making which is not recommended for an amateur sausage maker. Well, the main reason for
writing this book was that the authors did not share this opinion. On the contrary, they believed
that any hobbyist could make wonderful salami at home, if he only knew how.
Hasheider, Philip. The Complete Book of Butchering, Smoking, Curing, and Sausage
Making: How to Harvest Your Livestock & Wild Game. Minneapolis, MN: Voyageur, 2010.
Print.
Here’s the ideal hands on guidebook for self sufficient farmers, ranchers, and hunters
with step by step instructions on butchering beef, venison, pork, lamb, poultry, and goats.
Time tested advice on how to cure the meat by smoking or salting helps you preserve your
harvest. A final section explains how to make sausages. Numerous mouthwatering
recipes are included.
Eastman, Wilbur F., and Wilbur F. Eastman. A Guide to Canning, Freezing, Curing, &
Smoking Meat, Fish, & Game. North Adams, MA: Storey, 2002. Print.
This no nonsense guide to canning, freezing, curing, and smoking meat, fish, and game
is written in down to earth, informative, everyday language. The third edition of this perennial
bestseller is completely revised and updated to comply with the latest USDA health and safety
guidelines. Includes dozens of delicious recipes
Marianski, Stanley, Adam Mariański, and Robert Marianski. Meat Smoking and
Smokehouse Design. Seminole, FL: Bookmagic, 2009. Print.
Most books on smoking just give some elementary information and then are filled with
recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats
and a few recipes that will get one started.
Henderson, Fergus, and Anthony Bourdain. The Whole Beast: Nose to Tail Eating. New
York: CCCO, 2004. Print
Here are recipes that hark back to a strong rural tradition of delicious thrift, and that
literally represent Henderson's motto, "Nose to Tail Eating"
Grigson, Jane. Charcuterie and French Pork Cookery. London: Grub Street, 2001. Print.
First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and
French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie
available for purchase and how to make them yourself. She describes how to braise, roast,
pot roast, and stew all the cuts of pork, how to make terrines, how to cure your own ham and
make your own sausages.
McLagan, Jennifer. Odd Bits: How to Cook the Rest of the Animal. Berkeley: Ten Speed,
2011. Print.
Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and
religious roles of these unusual meats. McLagan’s enthusiasm for her subject is contagious, and
with her insight and humor will convert even nonbelievers to the pleasure of odd bits.
Raising & Harvesting Pigs:
On the Web:
MOFGA Fact Sheet #16 “Raising Organic Pigs”
http://www.mofga.org/Portals/2/Fact%20Sheets/FS%2016%20Organic%20Pigs.pdf
“How to Butcher a Homestead Raised Hog” article by Craig W. Snyde in the September/October
1982 issue of Mother Earth News. Available online at:
http://www.motherearthnews.com/homesteadingandlivestock/howtobutcherahomesteadrai
sedhogzmaz82sozgoe.aspx?PageId=1
Books:
Belanger, Jerome D. Raising the Homestead Hog. Emmaus, PA: Rodale Press, 1977.For owners of rural properties who are considering raising small animals, this clearly written guide provides valuable information. Explains how to get started, provides guidance along the way, and suggests what to do when problems occur, with specific information on caring for animals, available breeds, disease control, and mixing feed. 27 halftones; 23 line illustrations.
Klober, Kelly. Storey’s Guide to Raising Pigs, 3rd Ed. North Adams, MA: Storey Publishing, 2009.
Storey’s Guide to Raising Pigs is the trusted resource for new and experienced pig farmers, providing authoritative advice on breed selection, housing, humane handling and butchering, and disease prevention and treatment.
The 3rd edition, now with 64,000 copies in print contains new and expanded features:
• Coverage of greener farming methods
• Expanded breed guide, including information on rare and heritage breeds
• Helpful record-keeping appendix
Storey's Guide to Raising Series is the essential animal husbandry information from the trusted source. With a combined total of 1.7 million copies in print.
van Loon, Dirk. Small Scale Pig Raising. Garden Way Publishing, 1978.
Features information on penning and handling, health and nutrition, commercial feeds, breeding, physiology, and butchering. 116,000 copies in print.
*All book descriptions are directly from Amazon.com, either whole or in excerpts.
Food Safety and Sanitation:
USDA/FSIS Maine Page. USDA Regulations and guidelines for food safety and Hazard Analysis Critical Control Points(HACCP)
www.fsis.usda.gov
Meat Science Extension at Ohio State University
www.ag.ohio-state.edu/~meatsci/currentprog.html
University of Wisconsin Center for Meat Process Validation.
www.meathaccp.wisc.edu
Check back regularly for new links and books.
On the web:
Descriptions and uses for an ENTIRE pig! Describes various cuts of meat and shows cultural
and regional differences in butchery:
http://www.clovegarden.com/ingred/ap_pigc.html
Detailed science of curing meat, recipes, recipes, recipes!!! Stanley and Adam Mariansky's site. Great Reference!
http://www.wedlinydomowe.com
Department of Animal Science, University of Connecticut
http://animalscience.uconn.edu/extension/publications/sausage.htm
Sonoma Mountain Sausages. 100’s of sausage recipes/formulations/FAQ’s/Links to other online resources
http://www.lpoli.50webs.com/
Michael Ruhlman’s Page
http://ruhlman.com/
Butcher and Packer curing and sausage making supplies:
http://www.butcherpacker.com/
Terra spice company: spice and curing salt resource
http://www.terraspicecompany.com/
Books:
Ruhlman, Michael, and Brian Polcyn. Charcuterie: The Craft of Salting, Smoking, and
Curing. New York: W.W. Norton, 2005. Print.
In addition to providing classic recipes for sausages, terrines, and pâtés, Michael
Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared
ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and
sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert
charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are
both intriguing to professionals and accessible to home cooks, including salted, airdried
ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and
soppressata; and even spicy smoked almonds. 50 line drawings
Ruhlman, Michael, and Brian Polcyn. Salumi: The Craft of Italian Dry Curing. New York:
Norton, 2012. Print.
This book provides a thorough understanding of salumi, with 100 recipes and illustrations
of the art of ancient methods made modern and new. 100 illustrations; 16 pages of color
photographs
Kutas, Rytek. Great Sausage Recipes and Meat Curing. New York: Macmillan, 1987. Print
Great Sausage Recipes and Meat Curing is the most comprehensive book available on
sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily
understood, contains a wide variety of recipes, and is very effective in helping solve common
problems. It is written by a man who learned the art of sausage making and meat curing at a
very young age and who made a living smoking and curing meats.
Marianski, Stanley, and Adam Mariański. The Art of Making Fermented Sausages.
Seminole, FL: Bookmagic, 2009. Print.
The majority of books written on making sausages do not tackle the subject of fermented
sausages at all. The topic is limited to a statement that this is an advanced field of sausage
making which is not recommended for an amateur sausage maker. Well, the main reason for
writing this book was that the authors did not share this opinion. On the contrary, they believed
that any hobbyist could make wonderful salami at home, if he only knew how.
Hasheider, Philip. The Complete Book of Butchering, Smoking, Curing, and Sausage
Making: How to Harvest Your Livestock & Wild Game. Minneapolis, MN: Voyageur, 2010.
Print.
Here’s the ideal hands on guidebook for self sufficient farmers, ranchers, and hunters
with step by step instructions on butchering beef, venison, pork, lamb, poultry, and goats.
Time tested advice on how to cure the meat by smoking or salting helps you preserve your
harvest. A final section explains how to make sausages. Numerous mouthwatering
recipes are included.
Eastman, Wilbur F., and Wilbur F. Eastman. A Guide to Canning, Freezing, Curing, &
Smoking Meat, Fish, & Game. North Adams, MA: Storey, 2002. Print.
This no nonsense guide to canning, freezing, curing, and smoking meat, fish, and game
is written in down to earth, informative, everyday language. The third edition of this perennial
bestseller is completely revised and updated to comply with the latest USDA health and safety
guidelines. Includes dozens of delicious recipes
Marianski, Stanley, Adam Mariański, and Robert Marianski. Meat Smoking and
Smokehouse Design. Seminole, FL: Bookmagic, 2009. Print.
Most books on smoking just give some elementary information and then are filled with
recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats
and a few recipes that will get one started.
Henderson, Fergus, and Anthony Bourdain. The Whole Beast: Nose to Tail Eating. New
York: CCCO, 2004. Print
Here are recipes that hark back to a strong rural tradition of delicious thrift, and that
literally represent Henderson's motto, "Nose to Tail Eating"
Grigson, Jane. Charcuterie and French Pork Cookery. London: Grub Street, 2001. Print.
First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and
French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie
available for purchase and how to make them yourself. She describes how to braise, roast,
pot roast, and stew all the cuts of pork, how to make terrines, how to cure your own ham and
make your own sausages.
McLagan, Jennifer. Odd Bits: How to Cook the Rest of the Animal. Berkeley: Ten Speed,
2011. Print.
Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and
religious roles of these unusual meats. McLagan’s enthusiasm for her subject is contagious, and
with her insight and humor will convert even nonbelievers to the pleasure of odd bits.
Raising & Harvesting Pigs:
On the Web:
MOFGA Fact Sheet #16 “Raising Organic Pigs”
http://www.mofga.org/Portals/2/Fact%20Sheets/FS%2016%20Organic%20Pigs.pdf
“How to Butcher a Homestead Raised Hog” article by Craig W. Snyde in the September/October
1982 issue of Mother Earth News. Available online at:
http://www.motherearthnews.com/homesteadingandlivestock/howtobutcherahomesteadrai
sedhogzmaz82sozgoe.aspx?PageId=1
Books:
Belanger, Jerome D. Raising the Homestead Hog. Emmaus, PA: Rodale Press, 1977.For owners of rural properties who are considering raising small animals, this clearly written guide provides valuable information. Explains how to get started, provides guidance along the way, and suggests what to do when problems occur, with specific information on caring for animals, available breeds, disease control, and mixing feed. 27 halftones; 23 line illustrations.
Klober, Kelly. Storey’s Guide to Raising Pigs, 3rd Ed. North Adams, MA: Storey Publishing, 2009.
Storey’s Guide to Raising Pigs is the trusted resource for new and experienced pig farmers, providing authoritative advice on breed selection, housing, humane handling and butchering, and disease prevention and treatment.
The 3rd edition, now with 64,000 copies in print contains new and expanded features:
• Coverage of greener farming methods
• Expanded breed guide, including information on rare and heritage breeds
• Helpful record-keeping appendix
Storey's Guide to Raising Series is the essential animal husbandry information from the trusted source. With a combined total of 1.7 million copies in print.
van Loon, Dirk. Small Scale Pig Raising. Garden Way Publishing, 1978.
Features information on penning and handling, health and nutrition, commercial feeds, breeding, physiology, and butchering. 116,000 copies in print.
*All book descriptions are directly from Amazon.com, either whole or in excerpts.
Food Safety and Sanitation:
USDA/FSIS Maine Page. USDA Regulations and guidelines for food safety and Hazard Analysis Critical Control Points(HACCP)
www.fsis.usda.gov
Meat Science Extension at Ohio State University
www.ag.ohio-state.edu/~meatsci/currentprog.html
University of Wisconsin Center for Meat Process Validation.
www.meathaccp.wisc.edu
Check back regularly for new links and books.