Fine charcuterie made with passion and respect is experiencing an undeniable revival. Combining quality with consciousness, young butchers are shaking up the trade and making delectable products from premium ingredients, rediscovering pâtés, sausages, and cold cuts.
Crafted Meat documents current developments in today’s new meat culture for both epicures and makers. The book offers must-know information, delicious recipes, and expert tips for cooking enthusiasts and anyone who cares about what they eat.
Meat is back—in many forms. Whether as salami, air-dried ham, bratwurst, blood sausage, pâté, or pulled pork, meat is truly experiencing a renaissance. Today, the enjoyment of meat is bucking recent ascetic food trends. Quality artisanal meats that combine tradition and innovation are replacing questionable mass-market industrial products. Whether one is sampling, enjoying, or making, attention is being paid to how the animals are bred, fed, and raised, as well as historical influences, regional specialties, and production methods.
With the right mix of creative yet grounded craftsmanship, young butchers are making delectable products from premium ingredients. In addition to being purveyors of quality meats, they offer their customers insider knowledge, new impulses, and outstanding service. Today’s young connoisseurs are also propagating the Nose to Tail movement, which is based on age-old traditions of preparing and eating an entire animal in a respectful and sustainable way.
Crafted Meat is a compelling visual reference on today’s new meat culture. The book documents current developments, products, and background stories for both epicures and makers. In addition to introducing the differences between cattle breeds and cuts of meat, it offers advice on which questions to ask a butcher and what to look for when making a purchase. It also includes guides for making liverwurst and salsiccia, an Italian sausage, as well as a selection of delicious recipes especially created for this book that bring the new meat movement to the home table.
Mouth-wateringly inspirational, Crafted Meat is an informative contemporary survey of a culinary art that plays a significant role in today’s new food culture.
Hendrik Haase is a food activist, connoisseur, and passionate educator. As a communication designer and “culinary curator,” he is helping to propagate a new movement in which young butchers are taking a more holistic view of their craft. This book presents this movement and those driving it internationally. It offers condensed knowledge of the world of crafted meats for cooking enthusiasts and anyone who cares about what they eat.