• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Jeffrey Weiss

New Spanish charcuterie/butchery book Fall 2013

11 posts in this topic

Hi everyone,

I just had to re-sign up since it's been awhile :hmmm:

I wanted to let you all know the awesome news that I will be releasing a book at the end of the year about my time learning the charcuterie and butchery of Spain.

It's called Charcutería: The Soul of Spain, and will have a foreword by James Beard award-winning chef José Andrés. The book is going to have a bunch of traditional techniques and recipes for Spanish charcuterie and pork butchery, as well as recipes and other little tricks I picked up working with the folks in the Extremaduran countryside.

My photog and I just got back from visiting Spain for the photoshoot and the guys up in Asturias did a little video about it.

Here's the link to the video: http://www.whereisasturias.com/?p=6602

And a link to our FB page (Lots more photos... please like!): https://www.facebook.com/charcuteriaspain?ref=ts&fref=ts

Please feel free to write me if you have any requests or questions for the book--really trying to make something that my fellow meatheads and sausage nerds can get into.

Ciao,

jeff

PS: As a little offering to my hopefully-new eGullet pals here's a sexy photo from the Jamón slicing shoot. Tatoos and meat...

IMG_8571.jpg

2 people like this

Share this post


Link to post
Share on other sites

That sounds great! I would ask that the book can be used both by Spaniards and Americans. Meaning that if you have to propose ingredients changes to adapt to what is available in the US or something (which would be understandable in an English book) you also leave the original ingredients or terms so we can use it also in Spain :-)

Sadly there is not a real reference book about the topic in Spanish...

As a general thought, it seems to me that here in Spain we have to wait for foreigners to come and write practical useful cooking books about what we do here. Same as happened with Modernist Cuisine. Though much of that movement originated in Spain, all books published here were huge expensive coffee-table style books focusing mainly on beautiful pictures, restaurant history and "philosophical" concepts instead of practical information to be applied in your cooking. Seems english-speaking people are more practical, e.g. Blumenthal books or Modernist Cuisine...

Share this post


Link to post
Share on other sites

That sounds great! I would ask that the book can be used both by Spaniards and Americans. Meaning that if you have to propose ingredients changes to adapt to what is available in the US or something (which would be understandable in an English book) you also leave the original ingredients or terms so we can use it also in Spain :-)

Sadly there is not a real reference book about the topic in Spanish...

As a general thought, it seems to me that here in Spain we have to wait for foreigners to come and write practical useful cooking books about what we do here. Same as happened with Modernist Cuisine. Though much of that movement originated in Spain, all books published here were huge expensive coffee-table style books focusing mainly on beautiful pictures, restaurant history and "philosophical" concepts instead of practical information to be applied in your cooking. Seems english-speaking people are more practical, e.g. Blumenthal books or Modernist Cuisine...

Hola Enrique!

De acuerdo... I have been writing everything so that it applies to both US and international markets, but--and this isn't a bad thing--that meant a chapter on pork butchery following the Spanish method. I learned a lot about this while cooking in Spain--the Spaniards utilize seam butchery but also have some unique cuts that are specifically called for in their charcuterie. By talking about both I'm hoping to kill 2 pigs with 1 stone (pardon the pun, couldn't resist :raz: ) by both introducing the butchery as well as the charcuterie techniques.

Un saludo desde EEUU... jeff

Share this post


Link to post
Share on other sites

Fantastic to hear, Jeff. Best of luck and I'll stay tuned in to learn about a drop date for the book. BTW, I agree Spanish cured meat is 'next' so I'm psyched to see your role in this.

Share this post


Link to post
Share on other sites

Thanks Basque--judging by your name you will (hopefully! :biggrin: ) be happy to hear I have a chistorra recipe in the book.

1 person likes this

Share this post


Link to post
Share on other sites

Very happy to hear it! Can you give us a teaser - any beef, or all-pork in your recipe?

Share this post


Link to post
Share on other sites

Very happy to hear it! Can you give us a teaser - any beef, or all-pork in your recipe?

The recipe I learned was all pork--but I acknowledge that other recipes call for some or all beef. That seems to be a regional or personal preference.

If you are interested in testing I would love a full-fledged vasco's opinion... :biggrin:

Share this post


Link to post
Share on other sites

I would absolutely love to test, but I'm far from a full-fledged vasco. My mom is a first-generation American (maiden name Antxustegi) whose parents came from Andorra and San Sebastian, and I used to cook on the line for Judy Rogers, Wolfgang Puck, and others. Been making charcuterie at home for years, but haven't tried a chistorra yet. Would love to talk more if you're interested and need any help at all!

Share this post


Link to post
Share on other sites

I would absolutely love to test, but I'm far from a full-fledged vasco. My mom is a first-generation American (maiden name Antxustegi) whose parents came from Andorra and San Sebastian, and I used to cook on the line for Judy Rogers, Wolfgang Puck, and others. Been making charcuterie at home for years, but haven't tried a chistorra yet. Would love to talk more if you're interested and need any help at all!

Sweet! Hit me with a PM... we can exchange deets.

Share this post


Link to post
Share on other sites

Hello all,

Just a note of thanks to the members of the eGullet forum-- I am so grateful for the support you have all given as this little book has come full circle to publication.

We are now under 1 month to the release of Charcutería: The Soul of Spain and I couldn't be more proud. I have a website and some fun photos/videos forthcoming, but please keep the questions and comments rolling in and I'll do my best to answer.

I hope that you all get a chance to check out the book sometime--for more info, see this Amazon link for the book as well as the below video about our time in Asturias

Also, please come visit us sometime at our new restaurant, Jeninni Kitchen + Wine Bar, in Pacific Grove, Ca

All the best and may the chorizo be with you... jeff

2 people like this

Share this post


Link to post
Share on other sites

Can't wait to get my copy. I plan to do various sausages in March and hope to find some new recipes in there.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By yoboseyo
      Novice at meat-curer looking for advice. I'm making 2 pancettas this season.
       
      The first one I used the over-salting technique. What I didn't expect was that the salt would all turn into brine in a day, and I expected that I could scrape away the excess salt at the end. Instead, I left it on the brine for too long, and the result was too salty. The meat firmed up in 2 days so I should've taken it out then.
       
      For my second one, which is currently in the fridge, I used the equilibrium salting technique. I added about 100g salt for 3.5kg meat. The problem now is that it's not firming up seemingly at all! It has been 9 days in the fridge, and flipping it every day or 2. After 6 days, however, there was no pool of brine left. I put the meat in a folded over but unsealed bag. Did the brine evaporate or resoak into the meat?
       
      Any advice on how to continue would be appreciated.
    • By Mike.jj
      Hello Egullet family.. its good to be back on here, been away for a while, i hope to find some new trending recipes .. and be ready to get some African dish recipes for those who love African Dishes, You can Read and  Download  Mp3 Audios here of some Nigerian dishes, and there are more coming in which i would be placing on here.. Thanks
    • By davidcross
      I made some Lonza and cured it for 2 weeks.
       
      In the drying chamber (70% humidity and 55F with gentle air flow) it's only been 4 days but it's already lost 30% of its pre-drying chamber weight. Normally that can take weeks.
       
      Is that normal, and is the meat ready?
       
      Thank you
    • By FrogPrincesse
      I've been eying this book since I heard about its upcoming release. For me, a cocktail book with a French slant is a hugely appealling. I flipped through it at my local bookstore and was compelled to buy it when I saw a recipe calling for Byrrh, along with a few re-interpreted classics. The recipes are not overly complex and generally don't call for esoteric ingredients. If you have Sam Ross' Bartender's Choice app, it's in the same vein but with a definite French (and international) touch, with recipes calling for things like Suze, Armagnac or Japanese whisky.
       
      Measurements are given in milliliters and ounces, and were probably conceived in metric so they can be a bit unusual sometimes, but this is not a big deal at all. Each recipe is provided with a little background about its creation or general concept, which I always find the most interesting part of these types of books.
       
      The first thing I mixed was the Byrrh cocktail of course. It had quite a few other ingredients, but luckily I had everything already on hand.
       
      Handsome Jack (Chris Tanner) with Rittenhouse straight rye, Pierre Ferrand 1840, Aperol, Byrrh, green Chartreuse, maple syrup, Angostura and Peychaud's bitters.
       
      As indicated in the notes, it is slightly on the sweet side but it has a slight bitterness that compensates for that (from the Byrrh and Aperol). The flavor is deep and complex. There is almost like a chestnut note with the maple syrup and cognac, and a nice kick from the rye. A very good fall/winter drink.
       
       

       
      Review of the book on Eater.
       
       
    • By davidcross
      My first Guanciale is looking good. It smells clean, fresh, and is firming up nicely after about 3 weeks in the curing chamber at 65% humidity and 55F. First piece slices nicely and it seems great.
       
      I've a question…
       
      On the outside are some tiny white/straw-colored flecks (ignore darker flecks - this is some remaining Thyme from the cure).
       
      They do not penetrate the skin and I am not sure whether it's mold or salt coming out or fat or what.
       
      Thoughts? Likely safe?
       
      Thank you



  • Recently Browsing   0 members

    No registered users viewing this page.