Crafted meat : the new meat culture : craft and recipes

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Meat is experiencing a renaissance in various forms, from salami and air-dried ham to bratwurst and pulled pork. This resurgence defies recent minimalist food trends, as quality artisanal meats that blend tradition and innovation replace questionable mass-market products. Consumers are increasingly mindful of how animals are bred, fed, and raised, as well as the historical influences and regional specialties involved in meat production. Young butchers are crafting delectable products from premium ingredients, offering not only high-quality meats but also insider knowledge and exceptional service. The Nose to Tail movement, rooted in age-old traditions, promotes the respectful and sustainable consumption of entire animals. This book serves as a compelling visual reference for today’s meat culture, documenting current developments, products, and background stories for both enthusiasts and makers. It guides readers in finding the best butcher, understanding tools of the trade, and distinguishing between cattle breeds and cuts of meat. It addresses questions like how bologna is made and what pairs well with blood sausage. Featuring classic recipes alongside experimental ones with unique ingredients, this work is an inspiring survey of a culinary art that significantly influences today’s food culture.