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Vickery, Phil/ Boddy, Simon/ Cassidy, Peter (PHT)

This celebration of the world's favorite meat showcases its fantastic versatility. Acclaimed chef Phil Vickery and award-winning b...utcher Simon Boddy are extremely knowledgeable of the pork industry, and they truly understand the integrity of safekeeping good pork taste, whether it is through embracing the variety of breeds and their unique flavors or through the different cooking methods. Chapters cover Shoulder & Ribs, Belly, Loin & Tenderloin, Ham, Bacon, Sausages and Odd Bits (offal), and the recipes and techniques needed to make everything from dry-cured ham, chorizo and salami to bratwurst, smoked pig cheek pancetta and hot dogs. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The dishes range from the traditional Velvet Pork Tenderloin with Peppers & Garlic to the more unusual Twice-Cooked Trotters with Mango Chutney Glaze. Additionally, the cookbook emphasizes that no part of the pig should go to waste for even the odd bits produce recipes of delicacy like the Warm Liver Parfait with Crunchy Rye Topping. For those interested in pig farming, the two experts, who have first-hand experience, talk about the rearing of pigs in a stress- free environment, their feeding regimes, and the best diets to produce flavorsome meat. PORK is a cookbook that shares the secrets on preparing, cooking and translating pork into an eclectic range of flavors. read more

Piccetti, John/ Vecchio, Francois/ Goldstein, Joyce

The delicate flavors of salumi, including favorites such as salame, prosciutto, and coppa, reflect generations of Italian craftsma...nship ready for both the dining-room table and the party tray. Salumi captures more than 50 delicious recipes incorporating these delicious cured meats into a range of offerings. This primer includes descriptions to help tell the difference between prosciutto and pancetta; a guide for selection, slicing, and storing salumi; serving suggestions; plus wine pairings to create a complete dining experience. read more

Reaktion Books

“Pork. The Other White Meat.” The well known National Pork Board slogan doesn’t begin to describe the many types of meat that fall... under the umbrella of “pork.” The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon. Since the Roman Empire, it has also been the most widely eaten meat—it formed the high point of Roman feasts and was the mainstay of the traditional working class diet in Europe and North America. Pork: A Global History follows the transition of pork from fashionable food to popular fare while also exploring the many edible parts of a pig and ways they are prepared. Katharine Rogers depicts how pork stopped being featured at aristocratic banquets and in high-end cookbooks as it became associated with the lower and middle classes. She explains how European settlers brought pork to the Americas and that barrel pork, kept submerged in a barrel of brine, was a staple of working class people in the United States. While roast suckling pig remains the most luxurious form of pork, Rogers reveals that people also use pig’s blood to make black puddings, its tail to flavor soups and stews, and its fat for frying and as a pastry shortening. Beautifully illustrated and filled with recipes from around the world, Pork will be a necessary addition to the bookshelf of any lover of bacon, sausage, and pork chops. read more

Brand: Victory Belt Publishing

Beyond Bacon pays homage to the humble hog by teaching you how to make more than a hundred recipes featuring cuts from the entire ...animal. While bacon might be the most popular part of the pig for those following the paleo diet, there is a plethora of other delicious and nutrient dense cuts to enjoy. Pastured pork is rich in Omega 3 fatty acids and conjugated linoleic acid (CLA), the "good fats" our doctors want us to eat - not to mention high in Vitamin D, a deficiency for most Americans. Beyond Bacon breaks the myths behind this often eschewed meat and shows you how create delectable dishes that are grain-, legume-, dairy-, and refined sugar-free. Beyond Bacon allows you to improve your health and the environment by focusing on sustainable swine. Don't let the dried out pork of your youth scare you away! All the recipes in Beyond Bacon are elegant yet approachable, making it the ultimate cookbook for the foodie in you. You'll find: Perfect Pork Chops, better than most restaurant steaks, Pho Soup with chitterling "noodles" and other healing and delicious soups and stews to stretch your dollar, the already-famous Savory Bacon Jam fantastic with green apples or our Homestyle Biscuits,sweet treats made luxuriously rich with lard, such as Grain-Free Pie Crust, Salted Mocha Biscotti, Chocolate Fudge, and Maple Lard Scones,instructions on how to properly BBQ and smoke your meats as well as recipes to make your own sauces,instructions for curing your own bacon, pancetta and even home-made sausage better than store bought,details on how to properly fry foods, like Corn Dogs with Potato Crisps and Sweet & Sour Pork, andan extensive guide on how to make and cook with nutrient dense essentials: pork stock and CLA-rich lard.In Beyond Bacon, Stacy and Matt show you that there is much more to pork than just the belly. Not only are the recipes creative and inspiring, but they also teach the reader that you can enjoy food, while having great respect for the animal. Along with unbelievably delicious recipes, the photography by Aimee Buxton takes you on a beautiful journey that has yet to be seen in the Paleo community. This book is a stunning masterpiece, front to back, nose to tail. - Hayley Mason and Bill Staley of Primal Palate, authors of Gather, 30 Day Guide to Paleo and Make it PaleoBeyond Bacon breaks down the preconceived notions of pork that many people in the United States have come to adopt. It is not just a book filled with gorgeous recipes and photos, but a truly informative resource that will push the boundaries of what you thought you knew and give reason to start using ingredients that are fresh, wholesome, and respectful to the whole hog. Beyond Bacon is an innovative cookbook and it is astounding how many delightful dishes can be made when putting the entire hog to use. I for one, am excited to step outside of my comfort zone and begin rendering my own lard, preparing sausage from scratch, and incorporating more healthy pastured pig into my overall diet. -Danielle Walker author of Against All GrainCan you be an animal-lover AND a meat-eater? My answer is yes, and this book goes beyond (literally) what I ever could have expected to confirm that for me. We know people are crazy for bacon, but that opens the door for some seriously thoughtless consumption, tempting us to forget the lives of the animals we're eating. Stacy and Matt bring front-and-center the concepts of loving, appreciating, respecting and understanding our food. And that's what living a truly nourished lifestyle is all about. -Liz Wolfe of Cave Girl Eats, author of Modern Cave GirlA delightful book that teaches you how to use the whole pig, which is the most affordable and environmentally sustainable choice you can make. This is what our great-grandparents used to do, and it is what we should all do again. As Matt and Stacy say, 'Out with the new, and in with the old. -Kelly Brozyna of The Spunky Coconut, author of The Paleo Chocolate Lovers Cookbook read more


ONLYATNM Only Here. Only Ours. Exclusively for You. Well-trimmed beef tenderloin stuffed with risotto, pancetta, prosciutto, mushr...ooms, onion, garlic, sun-dried tomatoes, fresh herbs, and three kinds of cheese. Arrives frozen. Thaw in refrigerator for 48 hours. Cook uncovered in preheated 350-degree oven for 1-1.5 hours until meat reaches desired doneness. Let stand for 10-15 minutes before removing string and slicing. 3 lbs.; serves 6-8; 6 ounces per serving. Made in the USA. read more

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