Beware vegetarians, animal rights activists and the squeamish. This is the true story of the new meat renaissance and three of the men leading the charge — their philosophies, the animals they kill, and the books in which they document all of it, right down to the pooling blood, carcass cutting and bursting intestines.
“Fearnley-Whittingstall’s occasional efforts to explain butchery, like boning a leg of lamb (encouraging his readers not to bother with a professional but to do the “hatchet job yourself—it’s quite easy to improvise”), reveal a tolerance for chaos (“It’s a bit tricky to explain”) that may be without precedent among people who make a living from preparing food.”
“There are various photos, all of them irreverent, with animals or creatures as props: of two men wearing sea urchins like sunglasses, or pig heads arranged in a vat of boiling water so that they seem to be screaming, open-mouthed, in pain, or freshly killed birds in a mock courtship.”
On French butcher Stéphane Reynau's book “Pork & Sons“:
“The pig then, as now, weighed four hundred pounds, and produced six and a half feet of blood sausages, sixty cooking sausages, fifty cured sausages, fifty Ardèche sausages, forty-four pounds of pâté, eighteen pounds of roasting pork, two cured hams, and two pork bellies.”
pic from restaurantaupieddecochon.ca
— Brian Bernbaum