Episode Details

Today we got to sit down again with Meredith Leigh, a butcher and author of The Ethical Meat Handbook, and ask her a lot of questions about Confit, Rilette and Terrines. Meredith has a course on these three items - including headcheese, by the way - a course which Alison and I both took, and made use of in our own kitchens, and we loved the tasty results so much we wanted to ask Meredith more and get her on the air so you could hear her talk about these incredible versatile and thrifty preparation and preservation methods of storing meat, fat and scraps that honestly would often otherwise end up in the trash. Gary and I learned to make our new favorite lunch meat spread by going through this process, and made what is now going to be a staple every time we process a pig - and we cannot wait to try these processes with ducks, sheep, beef, turkey and other animals we raise on the farm. I look forward to hearing about all the variety of spices and means you will use to make these delightful, ancestral dishes. Enjoy the episode, and - warning - you might get a little hungry.

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What we cover:

• What is confit and what are rilettes
• How they are made
• Other global examples of the same ancestral process
• Terrines (including Head Cheese): their thrift and amazing versatility
• How these preparations were used by our ancestors
• Why make them in a modern kitchen
• Safety
• How to store the finished preparations
• Sample spice cures and how spices can create infinite variety

The personal views and opinions of our guests do not necessarily reflect our own personal views or