Guest Editors

The Fatted Calf Celebrates Your Inner Carnivore

By • October 11, 2013 • 0 Comments

All this week, Guest Editors, Toponia Miller and Taylor Boetticher of The Fatted Calf shared 4 recipes from their new book, In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods, gave us expert advice, and answered our questions

Toponia Miller and Taylor Boetticher have expanded our protein arsenal, by providing easily executed yet robustly flavored recipes. We now feel confident that we can successfully turn that beautiful pork shoulder into the pulled pork sandwich of our dreams -- and no longer need to rely on specialty stores for our smoked meat needs. Whether you are hosting family for the holidays or cooking a weeknight meal, follow The Fatted Calf's lead and turn your home into a charcuterie. 

Pancetta-Wrapped Pork Tenderloin

Pancetta-Wrapped Pork Tenderloin

 

American Meatloaf

Meatloaf on Food52

 

Pulled Pork

Pulled Pork on Food52

 

Rabbit Porchetta

Rabbit Porchetta on Food52

Photos by Alex Farnum

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Tags: guest editors, fatted calf, porchetta, rabbit, pork, meatloaf

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