I did a huge number of videos and a slideshow over on YouTube about cooking down an entire pig head, including showing the market in Saint-Denis where I bought the head.
I must say, for under 10 USD, although it took about three days to get to the unmolding point, I had enough food for 20 adults. If this makes you squeamish, remember please that you can also cook this with a pig foot for an even more solid aspic quality, this can be more vinegary or spicy, and my mild ones were useful for flavoring rice and pasta dishes, and on sandwiches even very fussy people would likely eat this.
The cooking head, which I did not debone, had a brain and tongue in it. It did smell porky so I opened the window. My broth base was the leftovers from a garbure, which is a French country Savoy cabbage soup (and I took out the beans).
I can really see how this, which covers itself with a layer of fat but not too much and you could add more on top, could be covered and stored in a very cold cellar, away from vermin, and keep a whole season. The head cheese can make meat pies, mincemeat, et c.
copyright 2013 Lisa B. Falour, B.S., M.B.A.
cutecatfaith.com
Dailymotion: LisaFalour
YouTube: SLOBOMOTION, CUTECATFAITH
Comments