Charcuterie and French Pork Cookery

This timeless classic of French cuisine brings age-old mastery of everything pork into your kitchen, one easy-to-follow step at a time. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious food: pAte, terrines, galantines, jambon, saucissons, and boudins. The charcutier will also sell olives, anchovies, and condiments, as well as various salads of his own creation, making it an essential stop when assembling picnics or impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969, Jane Grigson's classic Charcuterie and French Pork Cookery is a guide 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 cuts of pork, how to make terrines, and how to cure ham and make sausages at home.;Cover Page; Title Page; Copyright Page; Contents; Introduction; Picnic Guide to the Charcutier's Shop; Charcuterie Equipment; Herbs and Seasonings Used in Charcuterie; Sauces and Relishes; Terrines, Pâtés (Cold and Hot), and Galantines; Sausages and White Puddings or Boudins Blancs; Salt Pork and Hams; Fresh Pork Cookery; Extremities; The Insides; The Fat of the Pig; Blood and Black Puddings or Boudins Noirs