A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts.
     Although the tradition of preserving meats–known as “charcuterie” in French, “salumi” in Italian–is one of the oldest of all the food arts, the craft charcuterie movement has nevertheless captured the modern imagination, with scores of charcuteries
and salumerias opening across the country in recent years. Perhaps no charcuterie is as well-loved and regarded as the San Francisco Bay Area’s Fatted Calf. With In The Charcuterie, co-owners and founders Taylor Boetticher and Toponia Miller
make a wide array of meat products accessible to the home cook–from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource
for anyone fascinated by the art of preserving meat.  


  1. Approachable meat recipes in a beautiful tip filled cookbook | Eat Blue Mountains
    February 20, 2015

    […] the book, tried out some of the recipes and then had to buy it for my own collection. The book is “In the Charcuterie” by Taylor Boetticher and Toponia Miller (the husband and wife team from the Fatted Calf in San […]

  2. How to Make Beef Heart Pastrami | The Hungry Dog Blog | Jason Price, Seattle
    March 12, 2015

    […] Calf where I had recently completed a stage in 2014.  The recipe that follows is adapted from In the Charcuterie with very slight changes.  Now, this recipe will work for other, traditional cuts of beef but […]