MEAT MASTERS

THIS BOOK PUBLISHED IN THE LATE 1970'S (BY THE FAMOUS MADISON AVENUE BUTCHERS THE LOBEL'S) PROVIDES YOU WITH A MASTER CLASS IN SELECTING, COOKING AND PRESERVING ALL YOUR FAVORITE CUTS OF MEATS AND THEN SOME. ALL THIS COMES IN ONE BEAUTIFULLY ILLUSTRATED VOLUME. I HAVE MANY BOOKS ON THE SUBJECT HERE AND THIS ONE IS A FAVORITE.

OLYMPIC PROVISIONS

OLYMPIC PROVISIONS IN PORTLAND HAS IT GOING ON. HOUSE CURED AND INSPECTED. (USDA ON SITE) A SUPER LUNCH SPOT.
PS. GREAT WINES AS WELL.

CHICAGO EATS

THE BUTCHER AND LARDER

 THE BEST SLOPPY JOE

PORK RILLETTE WITH PICKLED ONION

TETE A TETE

IT IS THAT TIME OF YEAR TO COOK OFF THE HEADS AND OFFAL OF LAST YEARS PIGS AND MAKE LIVERWURST.

HEADS COME TO BOIL

LIVERS, HEARTS, KIDNEYS

KEEP IT SIMPLE: 

LIVERWURST ON WHITE TOAST 

WITH LOCAL SPRING ONION

AND MUSTARD

(HIGH LIFE IN THE BACKGROUND)

JERSEY MEAT STOP

BUY MEAT FROM THIS MAN:

JABI

WE STOPPED IN UNION, NJ ON THE WAY UPSTATE TO PICK UP SAUSAGES, (MERGUEZ, KEILBASA) HOT DOGS (THE BEST) AND SOME SMOKED SHOULDER AND BELLY AT THE UNION PORK STORE. THIS PLACE IS INCREDIBLE, WITH SOME 100 TYPES OF SAUSAGES AND A VARIETY OF SMOKED MEATS. (CHECK OUT THE SAUSAGE PAGE ON THE WEBSITE.) THERE IS DEFINITELY AN EASTERN EUROPEAN FEEL (JABI IS POLISH) BUT THE FOOD AND PREP COVERS ALL OF MIDDLE EUROPE. WORTH THE TRIP, 30 MINUTES FROM THE HOLLAND TUNNEL, JUST PAST NEWARK AIRPORT. IF YOU GET THERE AND ARE OVERWHELMED LET JABI AND HIS STAFF LEAD THE WAY. P.S. THEY SHIP.

AUSTRIA: VORARLBERG FLEISCH

BUTCHERING LIKE NO OTHER

QUICK LUNCH

HIRSCH WURST