The book explores the craft of curing and smoking meats, and provides excellent recipe examples. There are also recipes included from each of their two restaurants, which serve to compliment the accompanied charcuterie products. The recipes do include ingredients that are not often found in the pantries of today. However they are easily sourced via the internet. There are also several pieces of equipment that are necessary when making sausage, such as a grinder and sausage stuffer. Sometimes all that you will need is salt and a string to hang the meat. Yes, most of the recipes take an extended (by today's definition) amount of time. But that is where the patience and passion comes out of those that are dedicated to the craft. You may have to wait months, up to years, to reap the rewards of your hard work. Using a mix of old World techniques with modern ingredients, the book is an excellent source for beginners to seasoned experts.
I also appreciated the discussions regarding proper handling of ingredients, and the necessary handling precautions that are inherent with safely producing cured meats. Additionally, the book provides a factual argument regarding the usage of nitrates and nitrites in preservation of meats. This is a hot topic in the realm of charcuterie, with parties on both sides in disagreement and a lot of misinformation floating around internet forums. The book does a nice job explaining the topic in a concise manner, while not losing sight of the bigger picture.
Almost at birth my parents exposed me to a myriad of tastes and textures that the world of charcuterie offers. From the chunky-jelly texture of head cheese, to the ultra-smooth silkiness of boudin blanc. Smoked sausages, emulsified sausages, boiled, braised, and grilled sausages were common fare throughout the year, but the especially delicious and memorable items always came around the Holidays. I can attest that Olympia Provisions has captured the spirit of the craft, and has collected a smorgasbord of recipes to entertain even the most discerning charcuterie palate. And I understand the idea of drying raw meat in your garage may seem crazy, but armed with the information in this book, it becomes almost fool-proof and will fascinate with results. I highly recommend this book if you are at all interested in the world of charcuterie.
Disclaimer: I received this book from Blogging for Books in exchange for my honest review. All opinions expressed are my own. Thank you.
