www.sausagemaking.org

I see where the Fatted Calf Charcuterie, in San Francisco, is putting out a book In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods. Actually, this book has been on pre-release sale for months, but the release date isn't changing, so it still appears to have a release date of 17 Sept. 2013. I'd like to see a good book on charcuterie, but I fear this will turn out to be a coffee table book of limited real use. I'll be curious to see how it turns out.

I'll be in their neck of the woods opinion November and I'm hoping to arrange a stage while up there. Super excited to see their operation!

Just pre-ordered the book, should be out in about 2 months!

I just got this one from the library and am really enjoying it. It's pretty broad (covers whole-animal butchery, sausages, dry curing, roasts, pates, etc.) and is definitely not an all-business technical manual, but I found the recipes and great food porn pictures to be very inspiring (and mouth-watering).

I've recently purchased Marianski's "Home Production of Quality Meats and Sausages", which is a more practical nuts & bolts guide, but I think both types of book have their place.