Embracing everything but the squeal in Porkland

By LAURA MCCANDLISH | February 1, 2013

For further reading:

SALUMI and CHARCUTERIE | Books by Michael Ruhlman and Brian Polcyn | ruhlman.com

FRESH FROM MAINE | By Michael S. Sanders and Photography by Russell French | freshfrmaine.com

PIG PERFECT and CULINARY INTELLIGENCE | Books by Peter Kaminsky | @peterkaminsky on Twitter

AN EVERLASTING MEAL | By Tamar Adler | tamareadler.com

THE WHOLE BEAST: NOSE TO TAIL EATING | By Fergus Henderson | @Mr_St_JOHN on Twitter

ODD BITS: HOW TO COOK THE REST OF THE ANIMAL | By Jennifer McLagan | jennifermclagan.com

THE RIVER COTTAGE cookbooks | By Hugh Fearnley-Whittingstall | rivercottage.net

WHOLE BEAST BUTCHERY | By Ryan Farr | 4505meats.com

CHARCUTERIE AND FRENCH PORK COOKERY | By Jane Grigson | published by Grub Street Cookery

LUCKY PEACH | journal edited by David Chang, Peter Meehan, and Chris Ying | mcsweeneys.net/luckypeach

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