The Whole Hog: Recipes and Lore for Everything by the Oink

This book is much more than a cookbook; it is a gourmet celebration of the pig and all its parts - a unique blend of historical, geographical and culinary interest, together with clear explanations of how to cook the different cuts of pork and over 100 delicious recipes from chef Christopher Trotter.
The pig has been domesticated in Europe since ancient times, resulting in a variety of magnificent meat products with a fascinating history. The Romans introduced sausages as a nutritious portable food for their marching legion (centuries later Louis XIV and Napoleon were also known to be fans), while Ardennes ham was praised by the ancient Greeks for its flavour and texture.
The idea of being able to "cook everything but the squeal" of a pig shapes the recipes which are informed by the traditions overed in the main text. Completely international and full of fantastic photographs and an engaging text this book will be a must-have for any bacon-sandwich supporter or sausage addict.