Hog Butcher

Whole Beast Butchery

DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking

Dive into the rewarding challenge of the butcher block as you learn to work with an entire pig to make your own sausage, hams, bacon, and much more.

The Hog