Product Description
Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.

CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 8 reviews)

Written in a time when there was no apology for the craft by Jules Carney (Virginia)

5 Stars
October 26, 2009
Next to getting to work with your French Uncle at the local charcuterie shop; Jane's book brings you an unabridged look at the craft with an unapologetic eye. Although the book was originally written in the late 60's (1967), and some of the discussion reflects this time period, don't be fooled, it is timeless; the recipes classic and the instruction still clearly relevant. Jane has made this an interesting read, and a doable set of recipes for most cooks. It is a must have for anyone who wants to move beyond just exploring Charcuterie.

Interesting but outdated and repetitive by Benjamin J. Zara (Brooklyn)

1 Stars
April 12, 2009
The book is a great reference if you are looking into sausage making from an extremely old world/traditional perspective. Probably my major gripe with this book is the repetition of recipes. The vast majority of the recipes are slight variations of one another. (This is because the book features sausage recipes from various regions of France-so the spice mixtures etc are only going to change so much). Its a neat book but the complete lack of pictures makes this a bad book for a novice. Unless you simply want a book on sausage to read and not to use-I would not buy this book. For day to day use it is not practical.

Must have by B. Flaks (Congresbury, North Somerset England)

5 Stars
March 23, 2009
This is the book to buy first - the one others should be measured by. Interesting, scholarly, but above all informative and practical.

I wanted to cook, then read, then cook, then..... by John Muir (Alaska)

5 Stars
March 10, 2009
The most important jewel one can hold from a cuisine book is often the easiest to grasp. Jane Grigson provides temptations page after page. I was taken to another time, surrounded by French charcuterie and enamored by Jane's love of experience and her love of food. What more can one say about a foodie book. Cuddle up, or read it on a plane, it will take you to another place and time and give you some great courage to produce the unexpected. Even from yourself. I only wish it were a much longer book.

A well-used classic by B. Braun (New Zealand)

5 Stars
December 16, 2008
I have cooked from this book for 30 years and my original copy has fallen to pieces so I am thrilled to have a new copy. Highly recommended.

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