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Offal and Organ Meats

About

As a professional chef I was trained in nose-to-tail and whole-animal cookery and it's a passion of mine. Here you'll find recipes and techniques for real cooking, lost culinary arts most people will never know or appreciate.

I specialize in some of the more "wobbly" or the wobbly bits and there's recipes for everything from terrines and pates, to smoked cold-cuts, headcheese and more.

Quick Links

| Blood Sausages | How to Cook with Caul Fat \ Lace Fat |

| Classic Pork Headcheese |

| How to Cook Rocky Mountain Oysters | How to Cook Brains |

Smoked venison kidneys