This is a participants-only group of cooks who are passionate (or who think they might become passionate) about making dishes with the so-called "variety meats" (tripes, sweetbreads, fries, feet, ears, etc.), and charcuterie, including fresh and fermented sausages, hams, terrines, patés, and confits. I'm hoping that our meetings may be of two sorts. First, meetings built around the group's preparation and sharing of meals, limited to (say) 10 at the table. Second, meetings where we share the cost and the prep of the production of quantities of charcuterie, which we then divide up and take home for curing and/or sharing with our families and friends.

All costs of our activities will be shared among the members who participate in a particular meeting. We will be strictly "pay as we go," with no excess funds collected, nor any reserves kept. If we're going to try a recipe with expensive ingredients (which might require the purchase of a case of foie gras from Regional Access in Ithaca, or from D'Artagnan in NYC, for instance), members who wish to participate will send their share of the purchase money to the host member in advance, so that the host doesn't get stuck with a bill greater than his/her appropriate share. (It's probably worth reminding ourselves that most offal cuts are inexpensive, rather than expensive!)

Note that cooking is an activity which makes use of dangerous things by its very nature: sharp things like knives; hot things like stoves; and machines like grinders, blenders, mixers, and food processors which can cause terrible injuries if used foolishly, or without appropriate training, care, or attention. Each participant will sign a release before each meeting, releasing the group and the host member from all liability associated with the activities of that meeting.

This group description is a living document: join up, and help decide what we're going to do, and how we're going to do it! Bon appétit!