I just received my copy of Pork and Sons in the mail. WOW. I mean, Phaidon press has always outdone other publishers as far as the sheer sexiness and subject matters they cover (can you tell I collect books?) but this one really takes the cake.
It is written by Stephane Reynaud, a Super Chef in his own right. He grew up in Saint-Agreve in France, where his grandfather Francois Barbe was the village butcher.He slaughtered his first pig at age 7 (major metal points) and has continued the family tradition of curing and aging, sausage making and pate creating drool-inspiring goodness.
All the recipes in this book include the entire pig and completely reflect the beauty and pay respectful homage to said animal. I would do unspeakable things to dine at his restaurant Villa9trois in France. I'm just sayin...