Table Of ContentButchery & 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 978-1-11837494-8
1. Meat cutting. 2. Sausages. 3. Cooking (Sausages).
4. Meat—Preservation. 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 Butcher’s Guild; executive chef and co-
owner of Sociale, a northern-Italian–inspired restaurant; and co-owner of
Avedano’s Holly Park Market, a neighborhood butcher shop that focuses on
whole-animal butchery.
Since 2003, Tia has been Sociale’s 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 Avedano’s 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, Avedano’s and its owners are leaders in the
butcher’s 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 Butcher’s 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.
Author’s 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
Butcher’s 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 you’ve 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.
To my dear, dear friend and business partner, Marissa Guggiana. You hold a
very special (almost creepy, perhaps stalker-y) place in my heart. You inspire
me and give me the confidence to do impossible things. Your help during this
experience was immeasurable. I truly could not have done it without you.
To David Nichol, you are a great friend and business partner. Thank you for
understanding me and always letting me follow my dreams. Sociale is where
my heart is.
To Angela Wilson and Melanie Eisemann: Thank you for believing in me,
always being there for me, and for being such good friends and good people.
You have both inspired me.
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Description:Discover how to butcher your own meat and make homemade sausage With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustra
