The Ethical Meat Handbook: Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore

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Small-scale meat processing and preservation for the home cook "This is a powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative. [It] is a gem, a gift to everyone looking to be the alternative to a passive recipient of the status quo." — Jean-Martin Fortier, author, The Market Gardener Eating consciously and diversely may be the most revolutionary and proactive step we can take to ensure the resilience of our food system, and in turn, the health and nourishment of the greater ecosystem. The Ethical Meat Handbook proves that flavorful, healthy meat can be produced and consumed both sustainably and responsibly. Covering lamb, pork, poultry and beef, this complete guide to raising, dressing, cutting and processing animals for food includes: Basic butchery: whole animal, primals, subprimals, and end-cuts, including safety and knife skills Charcuterie: history, general science and math principles, tooling up, and recipes Culinary highlights: getting creative, preparing difficult cuts, sauces, ferments, and extras. Designed to help you take a quantum leap in self-reliance, this hands-on, practical guide covers everything you need to know, from field to fork. "After reading this book, I longed to smell the deep funk of the barn, to feel the squish of mud beneath my chore boots, to heft a butcher knife in my hand." — Mark Essig, author, Lesser Beasts: A Snout-to-Tail History of the Humble Pig Meredith Leigh is a food and farming specialist who has worked as a butcher, chef, teacher, and homesteader, all in search of realistic solutions for sustainable food. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending select New Society Publishers books to its readers. This book is one of them.