Resources

If you think we’re missing something from our resource list, let us know.

Books We Like

Butchery, Charcuterie, Cookery:

-River Cottage Meat Book, by Hugh Fearnley-Whittingstall
-Good Meat
, by Deborah Krasner
-Meat
, by James Peterson
-The Great Meat Cookbook,
by Bruce Aidells                            -The Art of Making Fermented Sausages, Stanley Marianski                                                                                                                                             -Pork & Sons, by Stephane Reynaud
-Terrine
, by Stephane Reynaud
-Basic Butchery of Livestock and Game
, by John Mettler
-Professional Charcuterie
, by John Kinsella and David Harvey
-Primal Cuts
, edited by Marissa Guggiana
-Charcuterie
, by Michael Ruhlman and Brian Polcyn
-Cooking By Hand
, Paul Bertoli
-Home Production of Quality Meats & Sausages
, by Stanley Marianski
-Meat Smoking and Smokehouse Design
, by Stanley Marianski
-The Complete Book of Butchering, Curing and Sausage Making: How to Harvest Your -Livestock and Gam
e, by Philip Hasheider
-A Guide to Canning, Freezing, Curing & Smoking Meat, Fish, and Game
, by Wilbur Eastman
-Lobel’s Meat Bible: All You Need to Know About Meat & Poultry from America’s Master   Butchers
, by the Lobel Brothers
-Charcuterie and French Pork Cookery
, by Jane Grigson
-The Whole Beast
, by Fergus Henderson
-Nose to Tail Eating
, by Fergus Henderson
-Beyond Nose to Tail
, by Fergus Henderson
-Bones
, by Jennifer McLagan
-Fat
, by Jennifer McLagan

Animal Husbandry:

-The Rare Breeds Handbook, by Derek Wallis
-Keeping Pigs on a Small Scale
, by Annette McFarlane
-Pigs: A Handbook of Breeds of the World
, by Valerie Porter
-Humane Livestock Handling
, by Temple Grandin
-All Flesh is Grass
, by Gene Logsdon

History, Literature, Culture, Politics, and Other Curiosities:

-The Ubiquitous Pig, by Susan Jonas
-Eating Animals
, by Jonathan Safran Foer
-Pig Earth
, by John Berger
-Omnivore’s Dilemna
, by Michael Pollan
-Raising Steaks: The Life and Times of American Beef
, by Betty Fussell
-Meat: A Benign Extravagance
, by Simon Fairlie
-The Cafo Reader: The Tragedy of Industrial Animal Factories
,  edited by Daniel Imhoff

Films We Like:

-Beyond Closed Doors, directed by Hugh Dorigo
-Food, Inc
, directed by Robert Kenner
-Fresh
, directed by Ana Sofia Joanes

Websites & Blogs We Like:

Honest Meat
Local Harvest
Food Hub
Farm and Ranch Freedom Alliance
Civil Eats
Kitchen at Camont
Friends of Family Farmers
Meatpaper
This Little Piggy

Eat Wild

Eat Oregon First
Niche Meat Processors Assistance Network
The Collective

The Butcher’s Guild                                                                                                                       Wright Food
Offal Good                                                                                                                                       Hunter, Angler, Gardener, Cook                                                                                          Farmstead Meatsmith