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This book is about fine charcuterie made with passion and respect. Combining quality with consciousness, young butchers are rediscovering pâtés, sausages, and cold cuts. Crafted Meat provides an overview of today´s new meat culture with must-know information, delicious recipes, and expert tips.

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Meat is back -in many forms. Whether
as salami, air-dried ham, bratwurst, blood
sausage, pâté, or pulled pork, meat is
truly experiencing a renaissance. Today,
the enjoyment of meat is bucking recent
ascetic food trends. Quality artisanal meats
that combine tradition and innovation are
replacing questionable mass-market industrial
products. Whether one is sampling,
enjoying, or making, attention is being paid
to how the animals are bred, fed, and raised,
as well historical influences, regional specialties,
and production methods.
With the right mix of creative yet
grounded craftsmanship, young butchers
are making delectable products from premium
ingredients. In addition to being
purveyors of quality meats, they offer
their customers insider knowledge, new
impulses, and outstanding service. Today´s
young connoisseurs are also propagating
the Nose to Tail movement, which is based
on age-old traditions of preparing and eating
an entire animal in a respectful and
sustainable way.
Crafted Meat is a compelling visual reference
on today´s new meat culture. It documents
current developments, products,
and background stories for both epicures
and makers. It explores how to find the
best butcher, the tools of the trade, and the
differences between cattle breeds and cuts
of meat. It answers questions such as how
bologna is made and what should be served
with blood sausage. The book also includes
classic recipes to cook, roast, and grill
as well as more experimental ones with
unusual ingredients or surprising taste
combinations.
Mouth-wateringly inspirational, Crafted
Meat is an informative contemporary survey
of a culinary art that plays a significant

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HENDRIK HAASE is a food activist, connoisseur, and passionate educator. As a communication designer and "culinary curator," he is helping to propagate a new movement in which young butchers are taking a more holistic view of their craft. This book presents this movement and those driving it internationally. It offers condensed knowledge of the world of crafted meats for cooking enthusiasts and anyone who cares about what they eat.

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