#93 - How to Make Confit, Rilettes and Terrines
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.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.