Ryan Farr is the chef and owner of 4505 Meats in San Francisco. These snappy, all-beef, New York-style dogs appear in his book Sausage Making.
'charcuterie' on Serious Eats
One of the pinnacles of Western food, a torchon of foie takes several days to make and requires expensive ingredients, but the time and cost are worth it in the end.
Making this pâté at home, it was a struggle to wait until it had cooled with all those heady, meaty aromas and the lovely layer of bacon on top. Slicing into it, the texture was rustically grainy with an over-the-top porky flavor. It's fatty enough to easily spread on toast. Juniper and brandy come through in a big herbal way. Sliced thin and served alongside crusty bread with a bit of mustard and cornichons (and of course, a glass of wine) this pâté is probably the most authentically French dish to come out of my kitchen.
The chapter devoted to all things porcine in My New Orleans by John Besh is called Boucherie, and has several delicious-sounding pork-based charcuterie projects including these Pork Shoulder Rillettes. This version slow cooks pork butt with chicken stock, lard, wine, and a few other aromatics until it's tender enough to shred into a million tasty little pieces.