Further Reading

Bruce Aidells' Complete Sausage Book: Recipes From America's Premier Sausage Maker: Homemade Sausages and Recipes That Use Them. Bruce Aidells and Denis Kelly. Ten Speed Press, 2000.

Charcuterie: The Craft of Salting, Smoking, and Curing. Michael Ruhlman and Brian Polcyn. W.W. Norton & Co. 2005.

Charcuterie and French Pork Cookery. Jane Grigson. Grub Street, 2001.

Pig Perfect: Encounters With Remarkable Swine and Some Great Ways to Cook Them. Peter Kaminsky. Hyperion, 2005

The River Cottage Meat Book. Hugh Fearnley-Whittingstall. Hodder and Stoughton, 2004.

The Whole Beast: Nose to Tail Eating. Fergus Henderson. Harper Collins, 2004.

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