Charcutier. Salumiere. Wurstmeister. 0615720846, 9780615720845

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ER. SALUMIERE.

_WURSTMEISTER.

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CHARCUTIER. SALUMIERE. WURSTMEISTER. ELIZABETH PEPIN SILVA FRANCOIS PAUL-ARMAND VECCHIO

Copyright © 2013 Francois Paul-Armand Vecchio & Elizabeth Pepin Silva All rights reserved. ISBN: 0615720846 ISBN 13: 9780615720845

REVIEW A culinary crt de Coeur by Silva and Vecchio that explores the history, process and prospective future of sausage making. This book approaches sausage creation as both art and science. It begins by introducing readers to the industry’s leading artisans from Spain, France, Italy and Switzerland, who each offer their unique philosophies regarding their trade. Despite their differences, however, all are bound by their dedication to making quality pork products. The author’s study focuses on the care and attention that these artisanal producers bestow upon their work, culminating in a diary-style recounting of Hawaiibased Thomas Pickett experiences giving pork seminars. An in-depth examination of the current state of the sausage industry follows, which can be read as a call to arms. The authors ask for a reevaluation of the industry core values—namely, they advocate a return to quality over quantity. They also look at how traditional approaches not only make for a better tasting sausage, but are also more environmental sound. The book heralds a new wave of chefs and butchers who have a respect for sustainability, humane husbandry, organic growth and ecology. It also offers a series of educational chapters that tackle important subjects such as spices, salting, chopping, stuffing, tying and aging. Alongside the fundamentals, the authors consider the minutiae of the craft, such as the role of activated proteins during the mixing process. They also include more than 40 detailed. Step-by-step recipes for everything from the ominous headcheese -- a sausage made from snout, lips, cheek and tongue — to the deliciously spicy nduja sausage from Calabria. This approacheable, elegant book, clearly the result of extensive research, will appeal to master butchers as well to ambitious cooks.

A study that may become the new sausage master’s bible, outstanding in its range, depths and clarity. [email protected]

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_ Why SUCH A BOOK? In “C’est une Chose Etrange a la Fin que le Monde” Jean d’Ormesson, the French philosopher and member of the “Académie Frangaise”, points to two ways of human nature to relate to the World : .. When they discover, one after the other, the hidden laws of nature and what they call reality, they are doing Science. .. When they yield to their imagination and create what they call beauty, they are doing Art. Science, product of the thinking mind, can create reflected descriptions and images of the world. It is the domain of numbers and technology, the reign of Quantity. Art, the domain of the soul, uses sensitivity, intuition, and the experiencing of life. It

reigns over Beauty and Quality. It is the realm of Skill and Craft.

One cannot describe the other. Both art and science are complementary human functions. They demand to balance in life, Quantity and Quality. e

In this book e

First, we will take a tour of friends who are the artisans, the “Salchichoner’”, “Charcutier”, and “Salumiere”, expressing the skills and craft, each in their

unique situation, in Cataluna, France, Switzerland, and Italy. This way we will get an idea of what we will explore in this book. e

Second, we read a humorous view from a participant in one seminar in Palmer, AK.

e

Third, we take a look at the world of meat as it is today and what is missing.

e

Fourth, in the context of the European tradition, we examine all the steps of the production aiming at quality.

e

Fifth, we propose recipes for the use of the whole animal and cover all the different techniques.

e

Sixth, we discuss the art of fermenting, drying and aging including information about the starter cultures.

Charcutier, Salumiere.

Wurstmeister.

Complementing this book is an 82 minute professional DVD movie by Liz Pepin Silva, edited by Kirk Goldberg. THE ART AND PHILOSOPHY OF PRODUCING QUALITY PORK PRODUCTS In this movie, Francois Vecchio, knife in hand, demonstrates

how to break, bone

and trim a carcass to be able to select each muscle and fat type, according to their ability to be used in the proper type of recipe. In an introduction and all along the demonstration, Francois discusses all the aspects, which are critical to the craft.

The DVD movie is published by CreateSpace a division of Amazon and is available at http://www.amazon.com. The author strongly recommends to peruse both DVD and book to gain a full sharing of his experience. In his Internet website http://www.francoisvecchio.com/breaking-and-trimming-thewhole-pig/, a power-point presentation in four sections: Break, Shoulder, Middle and Leg, is available.

Each professional picture by Elizabeth Pepin Silva shows step-by-step how Francois breaks, bones and trims the carcass.

xv

CONTENTS BRIN MES rees cutee ce ese tcareis ns Cienrscecedcasssacsacottesni (ikowssdaseasdedesscesesueseensasstasetssevicsiee? iil NSERC DD EASON Sete cack te te ate cc dusurasteetenesSicad inpuoteccsttesdeins dl cette evededdiece ttle ttedees v By ARI WEINZWEIG, founder and co-owner of ZINGERMAN’S in EATISIEAEPDOL MVPLCIED ANS vogeccustucce cosccuessesstssegaessbosdsursaiesnavavecescedieucocercies¥edervsabesdceedaceosscrevestitte Vv

By CHRISTOPHER LEE, consulting chef and owner of Pop-Up Cremerac Score It Berkeley, Calif OF lascccsc