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.