Ancestral Kitchen #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.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter here.
For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our three podcast cookbooks:
Get all three of our cookbooks!
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
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 our favourite cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by a community of ancestral cooks 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, and a Discord discussion grou
* * * * * * * * * * * * * * * * * * * * * * * * * *
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 opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us! Here's how to leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Meredith's Garum course with a 10% discount automatically applied
Meredith's book in our non-Amazon bookstore
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay