Preparing, Curing and Cooking All That's Possible from a Pig

Price $29.95
ISBN 9781909487147
Format Hardback
Published October 1st 2014
Size 275 x 201 x 27
Pages 206


This celebration of the world's favorite meat showcases its fantastic versatility. Acclaimed chef Phil Vickery and award-winning butcher Simon Boddy are extremely knowledgeable of the pork industry, and they truly understand the integrity of safekeeping good pork taste, whether it is through embracing the variety of breeds and their unique flavors or through the different cooking methods.
Chapters cover Shoulder & Ribs, Belly, Loin & Tenderloin, Ham, Bacon, Sausages and Odd Bits (offal), and the recipes and techniques needed to make everything from dry-cured ham, chorizo and salami to bratwurst, smoked pig cheek pancetta and hot dogs. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The dishes range from the traditional Velvet Pork Tenderloin with Peppers & Garlic to the more unusual Twice-Cooked Trotters with Mango Chutney Glaze. Additionally, the cookbook emphasizes that no part of the pig should go to waste for even the odd bits produce recipes of delicacy like the Warm Liver Parfait with Crunchy Rye Topping.
For those interested in pig farming, the two experts, who have first-hand experience, talk about the rearing of pigs in a stress- free environment, their feeding regimes, and the best diets to produce flavorsome meat.
Pork is a cookbook that shares the secrets on preparing, cooking and translating pork into an eclectic range of flavors.

Author Information

Phil Vickery has won numerous accolades for his cooking including a Michelin star. He is the author of a number of bestselling books, including Seriously Good! Gluten-free Cooking, Seriously Good! Gluten-free Baking, Seriously Good! Gluten-free Cooking for Kids and he is the co-author to Pork with Simon Boddy, which won the Gourmand World Cookbooks Award for ‘Best Single Subject Cookbook.’
Simon Boddy has been in the meat trade for nearly 30 years, starting in a supermarket and then moving on to butchers shops and catering butchers. He owns the award-winning Best Butcher in Milton Keynes, UK.

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