Chelsea Green Publishing

Salted and Cured

Pages:288 pages
Book Art:8-page color insert
Size: 6 x 9 inch
Publisher:Chelsea Green Publishing
Hardcover: 9781603586603
Pub. Date April 11, 2017

Salted and Cured

Savoring the Culture, Heritage, and Flavor of America's Preserved Meats

Categories:
Food & Drink

Availability: In Stock

Hardcover

Available Date:
April 11, 2017

$27.00

From country ham to coppa, bacon to bresaola

Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants.

In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats.

By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal—snout to tail—today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs.

Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.

REVIEWS AND PRAISE

Foreword Reviews-

"The wave of interest in artisanal and fermented foods has made locally crafted cheeses, beers, and pickles a hot commodity at restaurants and farmers markets. Now preserved meats are bleeping bright on food lovers’ radar—those salted, cured, and smoked meats traditional in most cultures, but which had fallen out of favor with health-conscious Americans in recent decades. Jeffrey P. Roberts, a Slow Food activist and food historian, debunks these fears about cholesterol and nitrates, and surveys the renaissance in locally produced salumi and charcuterie throughout the United States. Part history, part travelogue, Salted and Cured documents how farmers, butchers, and chefs nurture each other in the production of high-quality, sustainably sourced preserved meats in a variety of cultural and regional traditions. The author used his myriad connections to research a porkophile’s dream journey, investigating the making of country hams in Virginia, the boudin and andouille sausage of New Orleans, the wurst of German and Slavic butcher shops of New York City, and the glories of the Midwestern meat-packing capitals. As more restaurant patrons and home cooks turn up their noses at the foodstuffs of industrialized agriculture, demand for meat that has been locally and humanely raised has increased. These products take time to age and cure properly and are most often sourced from small farms with slower-growing heritage breeds: a recipe for how production is currently far outstripped by public demand. Add in the rediscovery of what food writer Anthony Bourdain dubs “the nasty bits” (offal and other snout-to-tail parts of the piggy carcass), utilized lovingly and most fully in sausages and salamis, and you can see why these preserved meats are so popular today. An extensive bibliography, endnotes, photographs, and a list of producers offer opportunities to further explore unfamiliar types of meat products. The glossary at the back also helps reinforce the differences between salami and salumi, lardo and lomo, and all the spectacular meat treats in between."

“The survival skills of salting and curing gave our forefathers the ability to settle in a new country while attempting to dodge starvation. Today, multicultural Americans reflect a multitude of flavors as they refine the taste memories of home. Jeff Roberts tells the story of a nation as viewed through the country’s curing closet, filled to the brim with heritage breed animals. From coast to coast, Salted and Cured tells the story of America from hot dogs to ham hocks.”—Poppy Tooker, host of Louisiana Eats!

“Even without recipes, this is a most delicious read! Jeff Roberts is not only passionate about salumi today, but he is also a skillful writer who deftly brings together the complex threads of his subject. Woven among the players, the history, animal welfare issues, and so much more are some great stories. I relished them all.”—Deborah Madison, author of Vegetable Literacy and In My Kitchen

Salted and Cured is a story of immigrants in America. Not only did different immigrant communities arrive with their own butchery and curing traditions, but they adapted their techniques to their new corners of America. Whether you’re a gastronaut or a delicatessen denizen, Jeff Roberts is your man! He is your best guide to the people and places where you’ll find cured meats that resist the industrial meat system that deadens our taste buds, robs places of flavor and wealth, and condemns animals to the horrors of confinement.”—Richard McCarthy, executive director, Slow Food USA

“It is surprising how much intelligence, sensitivity, practicality, resilience, and love for the community and the land are captured in traditional products such as charcuterie. Within these pages, we are fortunate to come to understand how a product born out of necessity has become a symbol of identity, one that tells the stories of countless people and peoples.”—Carlo Petrini, founder, Slow Food

“Charcuterie is truly the preservation of time and place. Roberts focuses on the modern American artisans of meat through a global lens that honors the fabric of history that is woven with cultural food traditions. This book will forever change your perspective of the landscape of American cured meats.”—Adam Danforth, author of Butchering Beef and Butchering Poultry, Rabbit, Lamb, Goat, and Pork

“Not too long ago, salting a ham and hanging it to dry was considered a simple act of economy and faith. Today, it is in many ways a revolutionary act, one that flies in the face of our industrial food production system. In this fascinating and richly reported book, Roberts introduces us to the renegade butchers, farmers, chefs, and charcutiers of America who wave their hams like freedom flags, who spread the salt gospel through their communities and across the nation, and who quietly tend to the fermented funk of their salamis like monks in prayer, all in the name of change.”—Camas Davis, founder, Portland Meat Collective

“While guiding us through the history of preserved meats, culminating in today’s neo-artisan food movements, Salted and Cured never lets us forget that we need art and science—and probably a little love—to create truly transcendent food. Jeffrey Roberts has created a testament to a craft, once a necessity, that survived commodification and is blossoming again. Get yourself some handmade meat snacks and prepare to dive in.”—Gordon Edgar, author of Cheddar

Salted and Cured, Jeff Roberts’s lively tour of the world of American preserved meats, is an informative and entertaining overview of new traditions rooted in deep history. The tale begins with a brief history of pigs and meat preservation, brings the pig and its enthusiasts to the United States, and then reveals, region by region, the evolution of the art and craft of cured meats in the United States, from the Atlantic, across the Midwest, to the Mountain States and the Pacific. At its best, our culture takes the old and delicious and generates innovative, bold, and delectable formats. Salted and Cured brings to life the story and world of salumi. Much to read and learn, much to eat and enjoy!”—Kathy and Herb Eckhouse, La Quercia Cured Meats

“I love this book! It is a chronicle of America’s unique relationship with pork. Jeff Roberts weaves together the stories of so many local and regional producers inspired by so many varied traditions that what emerges from the pages is a picture that is uniquely American. A great read for anyone interested in drilling down into the meat of both our emerging cuisine and our varied heritage.”—Mateo Kehler, cofounder, Jasper Hill Farm

“Always the educator, Jeff gives us a gift with Salted and Cured. He clarifies the mystery of why we love cured and fermented foods by digging into the culture and history of salumi.”—Emilio Mignucci, vice president, Di Bruno Bros.

ABOUT THE AUTHOR

Jeffrey Roberts

A resident of Montpelier, Vermont, Jeff Roberts is president of Cow Creek Creative Ventures, which is dedicated to developing solutions in the areas of agriculture and food policy, conservation, the environment, and community economic development. He was cofounder and principal consultant at the Vermont Institute for Artisan Cheese at the University of Vermont. His book The Atlas of American Artisan Cheese (Chelsea Green, 2007) was the first comprehensive survey of small-scale producers. He is a member of Guilde Internationale des Fromagers. He teaches the history and culture of food at the New England Culinary Institute, is a visiting professor at the University of Gastronomic Science, provides consulting services to a wide array of small-scale food producers, and is a frequent speaker in Europe and the United States on artisan food, sustainable agriculture, and the working landscape. His new book, Salted and Cured (Chelsea Green, 2017), examines the history and culture aspects of dry-cured meat from 1630 to the present.

During his career, Jeff was a meteorologist, museum curator and historian, and director of development at the Morris Arboretum in Philadelphia. From 1987–1994, he was associate dean at the University of Pennsylvania School of Veterinary Medicine. From 1995–1998, he was vice president of external affairs at the Vermont Land Trust.

For more than a decade, Jeff was active in Slow Food International and USA, including service as a director and treasurer of the national board. Locally he served as a director of the Central Vermont Community Land Trust, Vermont Arts Council, and Vermont Fresh Network.

AUTHOR EVENTS

July 15, 2017

Jeffrey Roberts at Slow Food Nations

Slow Food Nations, Denver, CO | Jeffrey Roberts

See all Events by this Author

YOU MAY ALSO LIKE

The Sugarmaker's Companion

The Sugarmaker's Companion

By Michael Farrell

The Sugarmaker’s Companion is the first guide of its kind addressing the small- and large-scale syrup producer seeking to make a profitable business from maple, birch, and walnut sap. This comprehensive work incorporates valuable information on ecological forest management, value-added products, and the most up-to-date techniques on sap collection and processing. It is, most importantly, a guide to an integrated sugaring operation, interconnected to the whole-farm system, woodland, and community. Farrell documents the untapped potential of American forests and shows how sugaring can turn a substantial profit for farmers while providing tremendous enjoyment and satisfaction. 

Michael Farrell, sugarmaker and director of the Uihlein Forest at Cornell University, offers information on setting up and maintaining a viable sugaring business by incorporating the wisdom of traditional sugarmaking with the value of modern technology (such as reverse-osmosis machines and vacuum tubing). He gives a balanced view of the industry while offering a realistic picture of how modern technology can be beneficial, from both an economic and an environmental perspective. Within these pages, readers will find if syrup production is right for them (and on what scale), determine how to find trees for tapping, learn the essentials of sap collection, the art and science of sugarmaking, and how to build community through syrup production. 

There are many more unique aspects to this book that set it apart from anything else on the market, including:

•    A focus on maple as a local, sustainably produced and healthy alternative to corn syrup and other highly processed and artificial sweeteners;
•    The health benefits of sap and syrup in North America and throughout the world;
•    Attention to the questions of organic certification, sugarhouse registration, and the new international grading system;
•    Enhancing diversity in the sugarbush and interplanting understory crops for value-added products (ginseng, goldenseal, and mushrooms, specifically);
•    An economic analysis of utilizing maple trees for syrup or sawtimber production and the market opportunities for taphole maple lumber;
•    The value of sap as a healthful and profitable energy drink;
•    Detailed analyses on the economics of buying and selling sap;
•    Lots of great information on marketing to create a profitable business model (based on scale, interest, and access), and more. . . .

Applicable for a wide range of climates and regions, this book is sure to change the conversation around syrup production and prove invaluable for both home-scale and commercial sugarmakers alike.

Available in: Paperback

Read More

The Sugarmaker's Companion

Michael Farrell

Paperback $39.95

What’s Making Our Children Sick?

What’s Making Our Children Sick?

By Michelle Perro and Vincanne Adams

Exploring the links between GM foods, glyphosate, and gut health

With chronic disorders among American children reaching epidemic levels, hundreds of thousands of parents are desperately seeking solutions to their children’s declining health, often with little medical guidance from the experts. What’s Making Our Children Sick? convincingly explains how agrochemical industrial production and genetic modification of foods is a culprit in this epidemic. Is it the only culprit? No. Most chronic health disorders have multiple causes and require careful disentanglement and complex treatments. But what if toxicants in our foods are a major culprit, one that, if corrected, could lead to tangible results and increased health? Using patient accounts of their clinical experiences and new medical insights about pathogenesis of chronic pediatric disorders—taking us into gut dysfunction and the microbiome, as well as the politics of food science—this book connects the dots to explain our kids’ ailing health.

What’s Making Our Children Sick? explores the frightening links between our efforts to create higher-yield, cost-efficient foods and an explosion of childhood morbidity, but it also offers hope and a path to effecting change. The predicament we now face is simple. Agroindustrial “innovation” in a previous era hoped to prevent the ecosystem disaster of DDT predicted in Rachel Carson’s seminal book in 1962, Silent Spring. However, this industrial agriculture movement has created a worse disaster: a toxic environment and, consequently, a toxic food supply. Pesticide use is at an all-time high, despite the fact that biotechnologies aimed to reduce the need for them in the first place. Today these chemicals find their way into our livestock and food crop industries and ultimately onto our plates. Many of these pesticides are the modern day equivalent of DDT. However, scant research exists on the chemical soup of poisons that our children consume on a daily basis. As our food supply environment reels under the pressures of industrialization via agrochemicals, our kids have become the walking evidence of this failed experiment. What’s Making Our Children Sick? exposes our current predicament and offers insight on the medical responses that are available, both to heal our kids and to reverse the compromised health of our food supply.

Available in: Paperback

Read More

What’s Making Our Children Sick?

Michelle Perro, Vincanne Adams

Paperback $24.95

Organic Mushroom Farming and Mycoremediation

Organic Mushroom Farming and Mycoremediation

By Tradd Cotter

What would it take to grow mushrooms in space? How can mushroom cultivation help us manage, or at least make use of, invasive species such as kudzu and water hyacinth and thereby reduce dependence on herbicides? Is it possible to develop a low-cost and easy-to-implement mushroom-growing kit that would provide high-quality edible protein and bioremediation in the wake of a natural disaster? How can we advance our understanding of morel cultivation so that growers stand a better chance of success? 

For more than twenty years, mycology expert Tradd Cotter has been pondering these questions and conducting trials in search of the answers. In Organic Mushroom Farming and Mycoremediation, Cotter not only offers readers an in-depth exploration of best organic mushroom cultivation practices; he shares the results of his groundbreaking research and offers myriad ways to apply your cultivation skills and further incorporate mushrooms into your life—whether your goal is to help your community clean up industrial pollution or simply to settle down at the end of the day with a cold Reishi-infused homebrew ale. 

The book first guides readers through an in-depth exploration of indoor and outdoor cultivation. Covered skills range from integrating wood-chip beds spawned with king stropharia into your garden and building a “trenched raft” of hardwood logs plugged with shiitake spawn to producing oysters indoors on spent coffee grounds in a 4×4 space or on pasteurized sawdust in vertical plastic columns. For those who aspire to the self-sufficiency gained by generating and expanding spawn rather than purchasing it, Cotter offers in-depth coverage of lab techniques, including low-cost alternatives that make use of existing infrastructure and materials. 

Cotter also reports his groundbreaking research cultivating morels both indoors and out, “training” mycelium to respond to specific contaminants, and perpetuating spawn on cardboard without the use of electricity. Readers will discover information on making tinctures, powders, and mushroom-infused honey; making an antibacterial mushroom cutting board; and growing mushrooms on your old denim jeans.

Geared toward readers who want to grow mushrooms without the use of pesticides, Cotter takes “organic” one step further by introducing an entirely new way of thinking—one that looks at the potential to grow mushrooms on just about anything, just about anywhere, and by anyone.

Available in: Paperback

Read More

Organic Mushroom Farming and Mycoremediation

Tradd Cotter

Paperback $39.95

Full Moon Feast

Full Moon Feast

By Jessica Prentice

Full Moon Feast invites us to a table brimming with locally grown foods, radical wisdom, and communal nourishment.

In Full Moon Feast, accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons.

Prentice decries our modern food culture: megafarms and factories, the chemically processed ghosts of real foods in our diets, and the suffering--physical, emotional, cultural, communal, and spiritual--born of a disconnect from our food sources. She laments the system that is poisoning our bodies and our communities.

But Full Moon Feast is a celebration, not a dirge. Prentice has emerged from her own early struggles with food to offer health, nourishment, and fulfillment to her readers. She recounts her relationships with local farmers alongside ancient harvest legends and methods of food preparation from indigenous cultures around the world.

Combining the radical nutrition of Sally Fallon's Nourishing Traditions, keen agri-political acumen, and a spiritual sensibility that draws from indigenous as well as Western traditions, Full Moon Feast is a call to reconnect to our food, our land, and each other.

Available in: Paperback

Read More

Full Moon Feast

Jessica Prentice, Deborah Madison

Paperback $25.00