The book: Charcutería by Jeffrey Weiss
The angle: You bring the pork, we'll bring the know-how.
Recipes for right now: Jamón, Bacalao Al Pil Pil, Lomo (Pork Loin) Adobado, Chorizo Fresco, Morcilla (Blood Sausage) de Arroz, Carcamusa (Spanish Chili)
Who would enjoy this book? Anyone with a pork CSA and(or) a deep and abiding love for Spanish cured meats.