| THE FOREWORD |
i |
| THE PROLOGUE |
ii |
| THE TECHNICAL THINGS |
1 |
| A prosciutto called Adem |
2 |
| Basic pickling liquor for fish |
2 |
| Beeswax and lard coating for prosciutto |
3 |
| Black garlic |
3 |
| Cold smoked bacon |
6 |
| Cold smoked pork cheek |
7 |
| Cold smoking revisited |
7 |
| Corona cordial |
8 |
| Dry aged pork |
9 |
| Fresh chicken stock. |
11 |
| Hand cut meat and fat |
12 |
| In the matter of brine pumps |
13 |
| In the matter of Japanese knives |
15 |
| In the matter of mould |
17 |
| Limoncello |
19 |
| On fermentation |
22 |
| On milk powder |
24 |
| On needles |
24 |
| On preformed casings |
25 |
| Passata |
27 |
| Preserved lemons |
28 |
| Regarding citric acid |
29 |
| Regarding meat protein solubility |
31 |
| Regarding the temperature and duration of hot smoking |
33 |
| Rendered leaf lard |
35 |
| Salami with dried- orange, lemon, or lime |
35 |
| Salami with no equipment |
36 |
| Sugna |
36 |
| The restorative effect of vacuum sealing |
38 |
| The sharpening of knives |
39 |
| The wooden boxes |
40 |
| Truffles |
44 |
| Verjus |
45 |
| Zip-lock v vac-seal |
45 |
| THE STORIES |
47 |
| The title of the book and related matters |
47 |
| The porkasaurus |
48 |
| The lockdown bambi |
53 |
| The old French book |
57 |
| The German book |
60 |
| The search for books |
61 |
| The German butcher shops |
62 |
| Lockdown copper |
62 |
| The time to write a book |
64 |
| THE RECIPES |
66 |
| The air-dried products |
67 |
| Introduction and an explanation of nomenclature |
67 |
| Air-dried duck sausage |
68 |
| Air-dried duck sausage with figs and hazelnuts |
69 |
| Air-dried lamb sausage |
71 |
| Air-dried pistachio sausage |
72 |
| Air-dried sausage from Corallina (salami corallina) |
73 |
| Air-dried sausage from Croatia (Kulen) |
74 |
| Air-dried sausage made from pork fillet |
75 |
| Air-dried sausage – rabbit and porcini |
76 |
| Air-dried sausage – rabbit with pink peppercorn and black garlic |
77 |
| Air-dried sausage with amaretto |
78 |
| Air-dried sausage with black garlic |
79 |
| Air-dried sausage with black garlic, figs and apple balsamic vinegar |
80 |
| Air-dried sausage with dried mushrooms |
81 |
| Air-dried sausage with dried orange |
82 |
| Air-dried sausage with duck and pistachios |
83 |
| Air-dried sausage with gochutgaru |
84 |
| Air-dried sausage with green olives (saucisson aux olives vertes) |
85 |
| Air-dried sausage with lemon zest |
86 |
| Air-dried sausage with pork fillet – salami di fileto |
87 |
| Air-dried sausage with pork heart |
89 |
| Air-dried sausage with truffle |
90 |
| Air-dried sausage with venison and pistachio |
91 |
| Air-dried venison sausage |
92 |
| Air-dried venison sausage No. 2 |
93 |
| Another air-dried sausage |
95 |
| Basic hand cut salami |
96 |
| Beef air-dried sausage No 1 |
97 |
| Beef air-dried sausage no 2 |
98 |
| Cacciatorini |
99 |
| Campobasso salami |
100 |
| Carna salada |
101 |
| Garlic sausage |
102 |
| Goin chong |
103 |
| Guandong |
104 |
| Jauntauler |
105 |
| Loukanika |
106 |
| Mondiola de Garfagnana |
107 |
| N’duya |
108 |
| N’djua (variation No. 2) |
109 |
| N’djua (variation No. 3) |
110 |
| Salami sticks |
111 |
| Saucisson d’Ardenne |
112 |
| Sobrasada de Mallorca |
113 |
| Spinete salami |
114 |
| The fennel salami which won the Salami Festival |
115 |
| THE WHOLE MUSCLE PRODUCTS |
116 |
| A quick ham |
117 |
| Beef jerky |
118 |
| Cecina |
119 |
| Cecina de Leon |
120 |
| Coppiette |
121 |
| Cured Pork Shoulder |
122 |
| Deboned leg ham |
123 |
| Enchaud (preserved pork loin) |
125 |
| Ham cooked in hay (Le jambon au foin) |
126 |
| Jambon au torchon |
127 |
| Lamb neck porchetta |
128 |
| Le jambon de York |
129 |
| Mortadella |
131 |
| Pariser |
132 |
| Potted ham |
133 |
| Salt beef |
134 |
| Salted beef fillet |
135 |
| Salt beef fillet (No. 2) |
136 |
| Salted pork belly |
137 |
| Smoked pork neck |
138 |
| Tasso |
139 |
| Venison Bresaola |
140 |
| THE GERMAN RECIPES |
141 |
| Brawn Sausage (Brawnwurst) |
142 |
| Cheese Krainer |
143 |
| Cheese Meatloaf (Käseleberkäse) |
144 |
| Krainer |
145 |
| Meatloaf (Leberkäse) |
146 |
| Mettbrotchen |
147 |
| THE TRIP TO PRAGUE |
148 |
| Meat selection for sausages and salamis |
148 |
| Debrecínské párky (Prague No. 1) |
150 |
| Hovězí pikantní klobása (Prague No. 2) |
151 |
| Hovězí vuřt (Prague No. 3) |
152 |
| Játrová paštka (liver pate) (Prague No. 4) |
153 |
| Naše párky (Prague No. 5) |
154 |
| Pražská šunka (Prague No. 6) |
155 |
| Přeštická klobása (Prague No. 7) |
156 |
| Špekáčky (Prague No. 8) |
157 |
| Šunkový salám (Prague No. 9) |
158 |
| Vídeňské párky (Prague No. 10) |
159 |
| THE INTERMISSION |
160 |
| I met a bloke |
161 |
| There were the first two blokes |
161 |
| There was this bloke in Greece |
163 |
| There was this other bloke in Prague |
166 |
| The Associates |
168 |
| Images of Moi |
169 |
| THE SEA PRODUCTS |
171 |
| Anchoiade (French anchovy sauce) |
173 |
| Baccala Montecato (Italian salt cod pate) |
174 |
| Brandade de Nimes (French salt cod pate) |
175 |
| Cold smoked salmon |
176 |
| Cured tuna |
177 |
| Cured tuna No. 2 |
178 |
| Dry cured tuna heart |
179 |
| Fish head terrine |
180 |
| Hot smoked mackerel |
181 |
| Hot smoked sardines |
182 |
| Katsuobushi |
183 |
| Octopus carpaccio |
184 |
| Pickled fish |
185 |
| Pickled mussels |
186 |
| Pickled octopus |
187 |
| Pickled prawns |
188 |
| Potted salmon belly |
189 |
| Salmon katsuobushi |
190 |
| Salmon N’djua |
191 |
| Salmon pastrami |
192 |
| Salt cured fish |
193 |
| Salt cured sardines No. 1 |
194 |
| Salt cured sardines No. 2 |
195 |
| Salt cured sardines No. 3 |
196 |
| Venetian salt cod purée |
198 |
| THE VARIATIONS |
199 |
| A different steak tartare |
200 |
| Some bacon variations |
201 |
| A bacon variation with the Indian spices |
203 |
| A Sichuan pepper bacon variation |
204 |
| Bacon marmalade |
205 |
| Bacon salt |
206 |
| Basturma variations No. 2 and 3 |
207 |
| Beef bacon |
209 |
| Bush bacon |
210 |
| Chinese bacon No. 1 |
211 |
| Chinese bacon No. 2 |
212 |
| Chinese bacon No. 3 |
213 |
| Collar bacon |
214 |
| Filipino shoulder bacon |
216 |
| Hoisin bacon |
217 |
| Jowl bacon |
218 |
| Lamb bacon |
219 |
| Miso cured bacon |
220 |
| Turkey bacon |
221 |
| Whiskey cured bacon |
222 |
| THE UNUSUAL PRODUCTS |
223 |
| Bacon chop |
224 |
| Baked Beans |
225 |
| Beurre de Gaccogne (Gascony butter) |
227 |
| Boston baked beans |
228 |
| Boulettes de Bretagne (a type for French preserved terrine) |
229 |
| Confit pork skin (confit de cauennes de porc) |
230 |
| Cured pork knuckle or hock |
231 |
| Duck cottechino |
232 |
| Duck parmentier |
234 |
| Duck stuffed with pate and pistachio (Dodine de canard aux pistaches) |
235 |
| Gayettes de Provence |
236 |
| Griebenschmalz |
238 |
| Ham Hock Terrine |
239 |
| Rookwurst |
241 |
| Salt pork |
242 |
| White pudding |
243 |
| THE NASTY BITS |
245 |
| A roast pig’s head |
246 |
| Crispy pig’s ears |
248 |
| Cured and smoked ox tongue |
249 |
| Haslet |
250 |
| Jellied tripe |
251 |
| Pig Butter |
252 |
| Pig ear terrine |
253 |
| Pig’s head choucroute |
254 |
| Porchetta de testa |
256 |
| Pork crackling |
258 |
| Pork trotter terrine |
259 |
| Pork trotter terrine (version 2) |
260 |
| Preserved tripe |
261 |
| Roasted marrow bone |
262 |
| Salted bone marrow |
263 |
| Ventrecina |
264 |
| Whipped bone marrow |
265 |
| THE OTHER STUFF |
266 |
| N’duja marmalade |
267 |
| Pate en croute |
268 |
| Pork liver pate |
269 |
| Potted beef |
270 |
| Poultry rillettes |
272 |
| Preserved parsley and garlic |
273 |
| Rillauds |
274 |
| Rillons |
275 |
| Salt cured egg yolk |
276 |
| Spanish rillettes (manteca colorada) |
277 |
| Terrine of fritons |
278 |
| Toum (Lebanese garlic sauce) |
280 |
| BE CAREFUL WHAT YOU ASK FOR |
281 |
| Formenton |
282 |
| Il ripieno – The stuffing |
283 |
| Pearà della Nonna Rina of Verona |
284 |
| Peverada veneziana di Marcello |
285 |
| Salmì per la selvaggina di Stella – Jugged wild game |
286 |
| THE APPENDICES |
287 |
| APPENDIX 1: THE MASTER RECIPES |
288 |
| A master recipe for air-dried pork belly |
290 |
| A master recipe for air-dried pork leg |
292 |
| A master recipe for air-dried pork loin |
293 |
| A master recipe for air-dried pork shoulder |
294 |
| A master recipe for air-dried sausage |
295 |
| THE EPILOGUE |
296 |
| THE POSTSCRIPTUM |
297 |
| THE BIBLIOGRAPHY |
298 |
| THE ACKNOWLEDGMENT |
303 |
| THE REVIEWS |
305 |
| THE END |
308 |
