In Whole Beast Butchery, Ryan Farr, uses over five hundred photos and captions that encourage readers to connect with small local producers, order an animal for themself and break it down into cuts to cook. It’s all about honouring the animal, discovering delicious cuts of meat you may not be aware of and contributing to a more sustainable and mindful mode of meat-eating. This is an excellent read for those hoping to better understand the best cuts to use for sausage making and improve on their meat storage and handling techniques. Farr has created a visual guide that covers all the basics and sets the stage for you to develop your own style and preferences. It also contains a section on general sausage making tips and an eye watering, red-hot beef sausage.
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