Harrison - Butchery and Sausage-Making For Dummies

Butchery & Sausage-Making For Dummies

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Library and Archives Canada Cataloguing in Publication

Harrison, Tia

Butchery & sausage-making for dummies / Tia Harrison.

Includes index.

Issued also in electronic format.

ISBN 978-1-118-37494-8

1. Meat cutting. 2. Sausages. 3. Cooking (Sausages).

4. MeatPreservation. I. Title.

TS1962.H37 2012 664.902 C2012-902751-0

978-1-118-38743-6 (ebk); 978-1-118-38744-3 (ebk); 978-1-118-38745-0 (ebk)

Printed in the United States

1 2 3 4 5 RRD 17 16 15 14 13

About the Author

Tia Harrison is co-founder of the Butchers Guild; executive chef and co-owner of Sociale, a northern-Italianinspired restaurant; and co-owner of Avedanos Holly Park Market, a neighborhood butcher shop that focuses on whole-animal butchery.

Since 2003, Tia has been Sociales executive chef, where she has worked to expand her expertise as a food professional in San Francisco. Located in the Presidio Heights district of San Francisco, Sociale has been an integral part of the farm to table approach to dining in the Bay Area and proudly serves only the best in locally grown produce, sustainably farmed meats, and wild-caught seafood.

In 2007, Tia Harrison opened Avedanos Holly Park Market, the first women-owned and women-run butcher shop in the United States. Inspired to revive the dying art of butchering by hand and to support small farms and sustainable food systems, Avedanos and its owners are leaders in the butchers revolution, focusing on educating others in the art of butchering and supporting consumers, local farmers, and the community in all things that are meaty and delicious. Tia Harrison is focused on education, community building, and good food.

Tia, along with her friend and business partner Marissa Guggiana, founded the Butchers Guild in 2010. The Guild, a fraternity of meat professionals bound to creating a support system for the butchery industry, focuses on education and camaraderie to achieve a communal goal: a network of successful, skilled, independent butchers all across the country.

Dedication

For Dacia. You are the light of my life.

Authors Acknowledgments

To butchers, chefs, salumists: You inspire me. The meat industry has given me so much. A big, huge thank you to all the passionate people who work to support the craft of butchery. Thank you to all the members of the Butchers Guild. Your friendship and support mean so much to me. I am truly honored to know all of you. Thank you to Marshka Kiera for literally rocking our world and being such a kind, wonderful, and helpful friend to the Guild.

To my family: Ellice, Matt, Nya, Rocco, Ben, Carly, Gary, Marianne, Nathaniel, Travis, Caitlin, Ellen, Paul, Flora. All of you have helped me in my career. Thank you for always listening to my wild, crazy, entrepreneurial schemes (and pretending to be excited). I appreciate all your love and support. To BB, ily so much; thank you.

To all of the inspiring people who have contributed to and helped me with this book: Christopher Arentz, David Budworth, Bryan Butler, Craig Deihl, Mark DeNittis, Josh Donald, Brad Farmerie, Marissa Guggiana, Peter Hertzmann, Matthew Jennings, Josh Martin, Julio Mis, Pepe, Stephen Pocock, Berlin Reed, Gregg Rentfrow, Adam Tiberio, Kari Underly, Sarah Weiner, and Oscar Yedra.

Extra special thanks go to Adam Tiberio, Bryan Butler, and Julio Mis. Adam, thanks for sharing your knowledge, skills, and passion with me; for the advice and information youve provided; and for being an educator. Bryan, thank you for your help with this project; your feedback and support have been huge. Julio, thank you for always being on my team, no matter how much I ask for. Working with you is such a comfort to me. Thank you for all of your help with this book. You have done so much.