Friday, August 11, 2017

ANGLO INDIAN CUISINE

Before starting the blog we made a list of what we should do to avail in depth knowledge in Anglo Indian cuisine  ,

Books on British culture and heritage influence on India
Books by Bridget white 
Anglo Indian recopies in cook books 
Meeting Anglo Indian families
What today’s chef think about Anglo Indian cuisine

Internet surfing for various articles and sites on  Anglo Indian cuisine 

INFERENCE ON HISTORY

Anglo-Indian cuisine is the cuisine that developed during the British Raj in India, as the British wives interacted with their Indian cooks.
The cuisine introduced dishes such as kedgeree, mulligatawny and pish pash to English palates. One of the few Anglo-Indian foods that has had a lasting impact on English cuisine is chutney.
Anglo-Indian cuisine was brought to England in the 1930s by the Veeraswamy restaurant, followed by a few others, but not by typical Indian restaurants. 


‘Pish-Pash’ is an Anglo-Indian one pot meal, where rice is cooked in chicken stock along with the whole spices. This is a light, hearty and healthy dish. A perfect main course meal after some snacks and cocktail.

Recipe Preparation
  • Wash the rice well.
  • Heat oil in a cooker, add ginger-garlic paste, salt along with pieces of chicken.
  • add 1 and 1/2 cups of water into this
  • Remove from heat after 2-3 whistles.
  • Heat 1 tbsp ghee in a non-stick pan , add whole garam masalaa.
  • add sliced onions, sauté .
  • Add rice, green chilies and julienned gingers,
  • Now add the chicken stock, keep the chicken pieces separate, don’t add them this     time. Cover and cook on low flame.
  • When the rice is half cooked add the chicken pieces.
  •   Add sugar and 1 tbsp ghee when the rice is thoroughly cooked .


Mulligatawny is an English soup with origins in Indian cuisine. The name originates from the Tamil words millagai / milagu and thanni and can be translated as "pepper-water”.



  • Melt the butter in a saucepan add in the onion, garlic, carrots, celery and sweet potato.
  • Stir in the apple pieces and sprinkle the curry powder.
  • Crumble the stock cube into a measuring jug, and pour over the boiling water.
  • Pour into the pan, and stir in the tomato purée and mango chutney.
  • Cook until the vegetables are tender.
  • While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold.
  • When the soup is ready, cool the soup for a few minutes and blend with a stick blender until smooth before stirring in the cooled rice.
  • Heat the soup for 3–4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.  


kedgeree ,  In India, khichari (among other English spellings) usually refers to any of a large variety of legume-and-rice dishes. They range from quite moist and mildly seasoned (geeli khichari) to thick, spicy and fairly dry (sookhi khichari), both often including other vegetables; the latter sometimes includes nuts and fruit. These dishes are not made with curry powder, since most Indian cooks do not use it, creating instead a separate spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion.
This dish moved to Victorian Britain and changed dramatically. In the West, Kedgeree is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream.

Q. WHAT IS ANGLO INDIAN COMMUNITY  ?
A. The term Anglo-Indians can refer to at least two groups of people: those with mixed Indian and British ancestry, and people of British descent born or living in the Indian subcontinent.













DID YOU KNOW  ? 

Tits and Bits of Anglo Indian Culture and Cuisine

Culinary Traditions
The term Anglo-Indian refers to people of not just mixed Indian and British ancestry, but also includes descendants of Indo-Portuguese, Indo-Dutch and Indo-French origin. Borrowing heavily from Britain’s culinary traditions, the distinctive cuisine of the community grew out of culinary inventions by the khansamas (Indian cooks). Under the guidance of their memsahib, they modified European dishes with local spices, cooking techniques and ingredients to satisfy the tastes of their British masters. 



In South India, Anglo-Indian dishes tend to use pepper,cinnamon and cardamom, while souring
agents such as vinegar and kokum are popular in the Goa-Mumbai region.In the East, the gravies use fewer spices.” In her book The Great Curries of India, Camellia Panjabi describes the antecedents of the dish. 

The country captain chicken is another favorite. In the past, homegrown country chicken was used in the preparation of this curry and the process would take over two hours over a wood-fired oven. The slow cooking process and the chicken used lend this curry its signature heavenly flavor. It is said that the dish got its name from a grandmother who cooked it for her grandson, who was a captain in the army. Another account claims that the dish was a favorite with captains of British trade ships and so the name. 
A big part of the British club culture was high tea, in which tea along with snacks and baked pastries were served on delicate china.

capsicum, onion, tomato, carrot, peas and cauliflower. Fresh and crunchy with the zing of hot chillies it is the perfect accompaniment to the some of the milder dishes. Believed to have originated during colonial times as a method of heating up leftovers, jalfrezi  gets its name from jhal meaning ‘spicy
hot’ in Bengali.
A big part of the British club culture was high tea, in which tea along with  snacks and baked pastries was served  in delicate china. Pantaras or pan rolls  is one such snack which is still served  in clubs around the country. Crunchy  exterior with a mincemeat filling, it  is the perfect companion to a cup of  Darjeeling tea. Equally enticing snack  options include the kabiraji cutlet (egg covered chicken cutlet), fowl cutlet,rissoles and fish croquettes.

Anglo-Indian desserts tend to be an invitation to sin. Besides Christmas favourites like plum cake,
kulkuls, rose cookies, and marzipan,there is the humble yet delicious bread pudding. Originally a way to use up stale bread, the bread pudding has slowly transformed over the years into its rich and tempting present-day avatar. Anglo-Indian cuisine is about more than just food. It speaks of India’s colonial legacy 

WHAT DO TODAY’S CHEF THINK ABOUT ANGLO INDIAN CUISINE  ?
 
CHEF MANISH AGGARWAL – HE IS CURRENTLY JUNIOR SOUS CHEF IN AUSTRALIA AND IS WORKING IN AN INDIAN RESTAURANT , WE CONNECTED WITH HIM THROUGH MAIL AND ASKED HIM HIS VIEW  ON ANGLO INDIAN CUISINE .

CONTACT HIM ON FB - /manish.aggarwal

Hi ,  when I worked in The Oberoi , New Delhi we use to get a lot of punjabi guests there and because most of them had one or the other family member outside they knew about ANGLO INDIAN culture and food and it was quite surprising them asking for dishes like CHICKEN BUFFATH  - which scrolls down to indian spices and scottish style chicken served in stew with mixed soft vegeatbles .So yes people are aware about it . And one of the many dishes that not many people know is actually an anglo indian dish- PRAWN PILAU or PILAF .
Now here in Sydney I find a lot of indians and some probably are ANGLO INDIANS ,  they like having one wholesome dish rather than ordering  sabzi , dal or roti they would have a roll or a stew with rice and khichdi is very famouos among indian here.

CHEF RANA CHOWDHARY – WORKS AT OBEROI GRAND KOLKATA ,
Contact him on FB - /rana.chowdhary.7370

Well , Kolkata is a hub of ANGLO INDIANs  , we find a lot of them coming to our hotel .
And specially during the winter rose cookies is a top sell , Christmas plum cakes and ginger cookies and if I am not wrong because Kolkata was once considered the trading capital of India at British Raj the culture and hereditary have flown down since centuries . According to me they have very mild taste and do not prefer very spicy food . Moreover they love mixing carbohydrates with any meat mostly white meat -  fish curries with steam rice are on the go here all the time .


Bridget WhiteBridget White (Kumar) was born and brought up in Kolar Gold Fields, a small mining town in the erstwhile Mysore State (now known as Karnataka), India, which was famous for its Colonial ambiance. She comes from a well-known Anglo-Indian family also she grew up to be a homecook and publish books on ANGLO INDIAN  cuisine .


Bridget White, an expert in Anglo Indian cuisine. Express photo by JITHENDRA BRIDGET WHITE-KUMAR – COOK BOOK AUTHOR AND FOOD CONSULTANT (ANGLO-INDIAN CUISINE)    Bridget White-Kumar is a Cookery Book Author, Anglo-Indian Food Consultant and Culinary Historian. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era. 

Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian.

 Hear from a local resident –
We tried to look for some Anglo Indian families in Hyderabad  , Mrs. jean Adams  residence : Secundrabad , Hyderabad She was born in madras  , her father is a bruiser . She told us that Anglo Indian cuisine is not very spicy , its more about combining Indian light spices with Basic meats mostly lamb and chicken . Its more of a home cooking , but hearty wholesome meal . Usually they eat a grand lunch and dinner is very light . Her favourite is the rota chicken.

LIMITATIONS  :

We tried our level best to find out about anglo indian cuisine  , Through chef’s ,  local anglo indian residents  ,  books and internet . But due to time constraints we could not meet many  residents ,  Also we had to confirm and reconfirm the informstion provided on the internet because we need to prove it with support . Looking through recipies and finding books that concerntrate on  anglo indian cuisine specifically are very few hence a rigorous study and research had to be done  Because of the timr frame it has been such that traditiond have faded down and there are very few anglo indians with a traditional culture and food heritage . 

SYNOPSIS :
Anglo indian cuisine is mostly about home cooking , They are about how britishers got influenced with our home grown spices and how they adapted and modified there dishes to our palate taste. Knowing that chicken tiikka masalaa is one of the most famous dish in united kingdom is no surprise . The cuisine is rich and the mix of culture and traditions have made it even more intresting to learn about . Goa and kolkata still have large anglo indian population in comparision to other parts of india .The cuisine dominates over lentils , chicken and ground spices – cinnamon , star anise , nutmeg , cloves , etc . Cooking utensils are no different than ours . Though indian cookery has influenced the britishers that gave rise to a whole new cuisine but tandoor or typical cuisines of indian are still very distict on their grounds than anglo indian cuisine .


CONCLUSION :
The purpose was fullfilled for the project , We learnt a lot about the fading  culture and traditions which was wonderful  also got to hear some war stories from mrs. jean adams . We learnt about new dishes and how indian traditions influenced the cuisine and taste of britishers. Also the charm about christmas , plum cakes  , ginger breads and joy candy sticks  . We learnt that british women got so fascinated with indian cooks that they let the cooks give them classes in how to use the spices and where to use them with what meats .It was also very nice to know that ,  chefs like bridget white kumar is oing so much to keep her tradtional and cultural food alive . 


BIBLIOGRAPHY :

BOOKS :

ANGLO INDIAN CUISINE A LEGACY OF FLAVOURS FROM THE PAST – BRIDGET WHITE 
VEGETERIAN DISHES – BRIDGET WHITE 


Click here for more information on Culinary Arts:-www.iactchefacademy.com

Monday, July 10, 2017

Artisan Butchery

  Artisan Butchery

“Artisan” used to simply mean, an expert in a craft or trade. But in recent years, the word has taken on a new meaning. In the food world, artisan products are conceived and created traditional technique rather than the modern mechanized process. Artisan butchers know where the meat come from and the condition they were raised in. So instead of wasteful, mechanized butchery techniques that leave huge parts of an animal on the cutting room floor, artisan butchers use traditional techniques to ensure that no part of the animal is wasted. The butchers master traditional butchering skills and work on smaller quantities of animals. Nose to tail restaurants rely on that versatility.

How artisan butchers do things differently ?


To act on their ideals, artisan butchers must master traditional butchering skills and work on a  Since they are working with smaller quantities of animals, butchers can show greater adaptability.Rather than cutting all beef or pork into uniform rectangular portions,the artisan butcher takes into account how each animal’s meat and skin will be used and sections it off accordingly. They sell cuts of meat thatare hard to find in large chain supermarkets, such as pork belly orhanger steaks, and unusual parts like skin to fry for cracklings,kidneys, pig’s ears and trotters. Nose-to-tail restaurants rely upon that versatility. relatively small scale.

History Of  Butchers

The history of butchers is certainly as old as the human civilization, as in primitive times the human race used to depend only on the natural foods which also included different types of animal meats. Although, initially they were unaware about the techniques of butchery, but with the invention of various stone and metal tools they gradually learned to cut the meat in smaller shapes before roasting them in fire. Depending on the timeline, we can divide the history in three major parts, earlier history, medieval history and  recent history.



Earlier History of Butchers

As mentioned before, several evidences have been discovered to justify the history of butchery in ancient time.Archaeologists recovered primitive tools like sharpened stake, which supposed to be used for hunting and butchering animals in pre-historic days.

Medieval History of Butchers

During the medieval time, the profession of butchery became a reputed one as they had the responsibility to prepare the proper cuts of meat in most hygienic way.During the meets in the Butcher’s Hall, they used to discuss on ways to improve their skills.

Recent History of Butchers

Off late, the profession of butchering has acquired much skills and techniques. A professional butcher has to study a lot To learn on this subject. Several associations of butchers have started to provide first class training and education in managing the meats.A new Butcher’s Hall was built in Bartholomew, which received renovations even in 1996. Nowadays, the butchers can have respectable positions at the supermarkets, meat markets, grocery stores or famous meat processing  companies.  To become a master butcher, one might require  going through apprenticeship for at least 3 years.

Knives :
  Scimitar : The scimitar steak knife features a long, sharp, slightly curved blade that can be used to cut different joints of meat close to the bone. The blade of the butchers steak knife is wide to which adds a greater cutting force. The blade also has a long and slightly curved which makes the knife perfect for slicing large cuts of meat and gives the user greater scope for movement. 

 Boning : A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade. 

  Meat cleaver : A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife intended for hacking through bone. The knife's broad side can also be used for crushing in food preparation (such as garlic). 


Honing Steel : A honing steel, sometimes referred to as sharpening steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel is a rod of steel, ceramic or diamond coated steel used to realign blade edges. They are flat, oval, or round in cross-section and up to one foot long (30 cm).
Sharpening Stone : Sharpening stones, water stones or whetstones are used to grind and hone the edges of steel tools and implements. Examples of items that may be sharpened with a sharpening stone include scissor, scythes, knives, razors and tools such as chisels, hand scrapers and plane blades.
Butcher’s Block : Butcher block, butcher's block is a style of assembled wood (often hard maple, teak, or walnut) used as heavy duty chopping blocks, table tops, and cutting boards. It was commonly used in butcher shops and meat processing plants but has now become popular in home use.[There are two basic styles of butcher block: end grain and edge grain.
Meat Hook : A meat hook is any hook normally used in butcheries to hang meat.    For example, a grip hook is a single hook with a    handle of some kind, to hold on to a carcass      while butchering.


Mallet : There are 2 types of mallets, one tenderizes the meats by using spikes, the other uses a flat surface to spread the cut of meat out making it thinner. The tenderizer breaks up the grain of the meat and makes it much easier to cut and chew.
Butcher’s Twine : Kitchen twine, also known as butcher's twine, is a thick cotton string often used for trussing or tying meat and other ingredients, such as stuffing, together. The meat may be wrapped with cheese to form a roll, for instance, or it may be sliced open and stuffed with a prepared filling. In order to keep the entire preparation together during the cooking process, a cook will often use lengths of twine to bind it.

Larding Needle : A larding needle or "larder" is the instrument traditionally used for larding. Larding is actually placing lard or other fat, or bacon, into the meat, laying it within the fibers of the meat in strips. There are two basic types of "needles" used to do this, depending on the size of the cut. Larding can add a lot of juiciness and flavor to an otherwise dry and bland piece of meat
Bone Saw : A bone saw resembles a hacksaw in that its most usual form is a band-type blade held in a hacksaw-type frame. A bone saw has larger, deeper, wider teeth that will cut easily and quickly through flesh and bone, producing smooth, splinter-free results without clogging up.



Meat Food Safety

Hygiene in the butcher shop should followed to prevent microbial growth. Inspection is guarantee of wholesomeness, not of quality or tenderness. Grading is quality designation.QUALITY grading is based on the texture, firmness and color of the  lean meat, the age or maturity of the animals , and the marbling. Butchers also have obligations under the Food Act particularly at the point of retail sale for food to be safe and suitable. As with any food businessbutchers are required to comply with food labeling standards. Where food is sold in packages or packaged in the presence of the customer, butchers must be able to inform customers of food safety information including:
  1. ingredients
  2. nutritional information
  3. presence of allergens 
  4. storage advice
  5. shelf life advice

Meat Grades

Aging of Meat Carcasses
The overall time for dry aging carcass meats is dictated by the quality
and performance of the refrigeration used, the overall condition and
handling of the carcass at the time of harvesting, and the hygiene
standards of the harvesting plant.
For example, while stored at 1°C (33°F), the following species would
take varying amounts of time to reach approximately 80% of
maximum tenderness:

Beef: 9 to 14 days
Lamb: 7 to 14 days
Pork: 4 to 10 days

Note: Wet-aged (vacuum-packaged)  beef can be aged much longer (up to 30 days). Lamb and pork can also be stored longer  as a wet aged product but not quite as long as beef.

Toughness and Age

Background toughness: More cross links are found in older animals, making the meat tougher. Cross links refer to elastin and collagen rings that hold muscle fibers in place. As animals age, more elastin rings are formed. Also, the more exercised muscles of the animal, such as shanks and shoulders, have more elastin rings regardless of age.

Actomyosin or myofibril toughness: This toughness is caused by the overlap of thick and thin muscle filaments.


Less popular artisanal cuts of livestock


Scrapple :
As with so many delicious meats, scrapple's existence came out of necessity: to use up every bit of meat, including the leftover broth from butchering and cooking a whole pig. If you wanted to re-brand scrapple as "bone-broth loaf," you could.
Grains — traditionally buckwheat and cornmeal — are added to both extend the meat and thicken up the gruel, which, after hours and hours of stovetop cooking, is poured into loaf pans, refrigerated, and then sliced and fried for crispy (but also mushy) delicious eating. Yes, there's offal involved, but not exclusively  


Livermush  : 
 
Livermush is all pork, with cornmeal as the only grain — which seems suitably Southern. Needless to say, the inclusion of pork liver is mandatory, whereas scrapple may or may not have it, and in no particular quantity.
There's also liver pudding, which, depending who you ask, is either totally different from livermush or exactly the same, except for where it's served (livermush in Western North Carolina, liver pudding to the east. But if you're close to South Carolina, you're gonna get rice instead of cornmeal).
Paradoxically, liver pudding might be mushier, whereas liver mush is more likely to be sliced and fried crisp like its northern and mid western cousins.



GOETTA :


Goetta traces its roots to a different set of German immigrants — who settled in Ohio — and sets itself apart from scapple in two ways: pinhead oats (more commonly known as steel-cut), and the possible inclusion of beef.
It is most commonly found in the breakfast sausage-style roll made by Glier's
Goetta (the official goetta of the Cincinnati Bengals), but the principle is the same (cut off a slice and fry up crisp), and most smaller butchers around Cincinnati and Northern Kentucky make it loaf-style.
Glier's uses pork hearts and pork skin, both of which provide taste and texture, but many smaller butchers don’t bother with offal at all, making it with 100 percent pork shoulder and beef chuck. 

Chitterlings :


Chitterlings are cleaned, prepared and cooked pigs' intestines.
The intestines are turned inside out, scraped and cleaned, then cut into lengths or braided. They are then sometimes brined overnight.
The intestines are then cooked in boiling salted water for 30 minutes (giving off a very pronounced, pungent smell.)
Chitterlings can be sold by the length braided, or sold by weight, or made into slabs in a jelly of the liquid from their cooking. Sometimes weight or slab options will include some pig stomach (maw.)

The ready-to-sell product will be off-white to grey to pink, and be ready to eat.You can eat cold with mustard or vinegar on them. They can be boiled or fried. Heat them by frying in grease, or by simmering.They can also be stuffed.
Pigs' intestines can be used as sausage skins.Chitterlings are popular in the southern United States, where they were traditionally a food for poor whites and blacks.In France, they are fried and served with vinegar and parsley.

Cretons :

In Quebec cuisine, cretons (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is  pork spread  containing onions and spices.
Due to its fatty texture and taste, it resembles French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast. Not to be confused with "fromage de tête" (tête fromagée in Quebec) or head cheese.
Recipes vary, but traditional preparation involves covering one to three pounds of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mix of spices. The blend of spices varies from recipe to recipe, but nearly all include ground cloves.
Other spices often used include cinnamon, allspice, ginger, nutmeg and bay leaf. Some recipes include minced garlic.

 Rocky Mountain oysters : 


They are also known as prairie oysters, Montana tendergroins, cowboy caviar, swinging beef, and calf fries – are true Western delicacies. They are that part of the bull that is removed in his youth so that he may thereby be more tractable, grow meatier, and behave less masculine.  When the calves are branded, the testicles are cut off and thrown in a bucket of water.  They are then peeled, washed, rolled in flour and pepper, and fried in a pan.
They are considered to be quite a delicacy.  Like other organ meats, testicles may be cooked in a variety of ways – deep-fried whole, cut into broad, thin slices, or marinated.  At roundups in the old West, cowboys and ranch hands tossed the meat on a hot iron stove. 


Haggis :

The national dish of Scotland is Haggis. Haggis is made using sheep pluck (the bits nowadays often discarded; lungs, hearts, liver). The cooked minced offal is mixed with suet, oatmeal, seasoning and encased in the sheep stomach. stomach.
Once stitched up, the stuffed stomach is boiled for up to three hours. Once steamed and cooked through the Haggis is popular in many ways, the most popular either on a full Scottish breakfast or with heart Tatties and Neeps (Tatties are Scottish for potatoes, and Neeps are turnips).

'Nduja :
'Nduja is a spicy, fatty, spreadable sausage from Calabria, made from pork belly, pork shoulder, tripe, roasted red peppers, and a variety of spices depending on the butcher making it. The red peppers give ‘nduja a bright crimson color and fiery taste that make it both delicious and visually appealing when served with toast or as a condiment to add a blast of flavor to another dish.


 Brawn :

Brawn is the slightly more appealing name for the much-maligned classic known as head cheese. It’s a time-tested way to stretch out every ounce of meat you have at your disposal. There are as many variations on it as there are different culinary traditions, but most of them follow a few basic rules.
The head of a pig or sheep is boiled to separate the meat from the bone, typically with the eyes, brain, and ears removed (no one wants their dinner staring back at them). Once the meat is separated, the bones and any inedible parts are removed from the pot.
  Due to the natural gelatin content of animal skulls, the stock will congeal when it’s cooled —  this process has been supplemented in recent times by using aspic or gelatin, but traditionally   the  stock is simply reduced until it has a high enough gelatin content to set. It’s usually eaten cold as a luncheon meat, and it may be considered the original artisan mystery meat.

Black Pudding:

A mainstay of British and Irish breakfasts, black pudding gets its unique flavor and color from a healthy helping of blood. It’s made from beef or pork fat, pork blood, and oatmeal, oats, barley, or some other hearty grain.The sausage is fully cooked before it’s sold, so it can be eaten cold — but most people bake, broil, or fry it. Black pudding is a core part of the traditional Irish breakfast, along with bacon, eggs, potato, grilled tomatoes, and Irish soda breadBlack pudding is among the most accessible of the blood sausages — the high grain content cuts the rich, iron-y taste of the pork blood and adds a delicious, crunchy texture.


Guanciale :

Guanciale is sort of like brawn’s classy, well-behaved cousin. Its name comes from the Italian word “guancia,” which means “cheek.” Instead of leaving the rich, fatty jowls on the skull and boiling them, artisan butchers cut out the cheek meat and rub it down with salt, sugar, and a variety of spices. It’s left to cure for about 3 weeks, and typically loses about ⅓ of its original weight as water evaporates. Guanciale might be considered a more flavorful version Italian pork belly products like pancetta — because of the slightly different fat and muscle composition of jowl meat as compared to pork belly, the fat in guanciale tends to melt faster. The longer curing time also means more concentrated pork-y flavor.


Mortadella :

Mortadella is a traditional Italian sausage made from finely ground and heat-cured pork — sounds pretty straightforward, right? But it’s the small cubes of pork neck fat that catapult mortadella into the artisan mystery meats pantheon.In a lot of ways, it’s like a more interesting and flavorful version of bologna, but the delicate flavor and texture showcases the unique spices that make mortadella special, like myrtle berries and pistachio.


Weckewerk :

 Another blood sausage custom-made to stretch ingredients as far as they’ll go, weckewerk is a delicious way to add some artisan mystery meat to your dishes. Its name comes from the stale bread used as a filler — “wecke” is the traditional German word for “roll.” The main ingredients are cooked brawn and finely minced pork or veal, along with blood and tripe. Most versions of weckewerk are seasoned with onions, pepper, salt, and marjoram, and some regional variations also have caraway, allspice, or garlic. All the ingredients are ground together to provide a uniform texture, and it can be served either in a natural pork casing or scooped out of a jar.


Gallinejas :

Gallinejas are a delicacy from Madrid — chefs use a careful technique to clean and prepare sheep intestines, then deep fry them. When done correctly, the intestines spiral into small, crunchy buttons which are served with potato crisps fried in the same fat. The dish originated in the 1950s when frugal Madrid restaurateurs from high end restaurants would share their offal with smaller establishments, who cooked it up into gallinejas that the common people could afford.

Conclusion:

Butchery is a traditional line of work. In the industrialized world,slaughterhouses use butchers to slaughter the animals, performing one or a few of the steps repeatedly as specialists on a semi automated disassembly line. In the past, to be an artisan simply meant that you were a person.skilled in your trade or craft. Today, however, the term indicates a traditional, non-mechanized means of making a product or preparing food or drink. Artisan butchers therefore eschew the practices of factory farming and mass production, generally sourcing organic meat from local farmers and committing to using every possible part of an animal. Some artisan butchers and others interested in conscientiously raising and slaughtering animals have formed organizations to educate the public and advocate for their ideals.

Bibliography
  1. Barnraiser : https://www.barnraiser.us/stories/nose-to-tail-an-artisan-butchery-approach-to-mystery-meat
  2. Escoffier School of Arts : https://www.escoffier.edu/culinary-arts/what-is-artisan-butchery/
  3. Google Images
  4. Notes By Chef Pawan Ailawadi (Culinary Academy Of India)