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The sausage is one of mankind's first-ever designed food items. A paragon of efficient butchery, it was originally conceived to make the most of animal protein

The most comprehensive book available on sausage making and meat curing.

“Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outsta

Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by co

From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Mo