So I had some space issues this week. After my first few days as an apprentice at Fleisher's Meats in Kingston, New York, I returned to New York City laden with four garbage bags' worth of the finest meat around. But the crowning glory was the pig's head, molars and all.
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Offalgood.com is the website and blog of Chris Consentino, Executive Chef at San Francisco's Incanto, where he documents the handling and cooking techniques of offal. For example, Porchetta di Testa: Let them eat cake, what the hell did marie antoinette know, they cut off her head. My thought is let them eat pigs head in as many ways as possible. Just recently I was trying to put some new cooked meats on the antipasto platter and came up with this one. Its royal name is: Porchetta Di Testa - Translation a pigs head that is boned out then marinated for 2 days with rosemary and garlic rolled and tied then braised for 14 hours in a sous vide bag...