Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
As part of the Charcutepalooza prize, I spent a day learning butchery and charcuterie with the Chaploards in Gascony.
The second part of my adventure in learning how to butcher a pig and make head cheese...
Tempura headcheese with pickled parsley root and doenjang mustard gel on a smoldering cinnamon stick.
No sugar-coating this one: Head meat in pig jelly! Check out our entry for August's Charcutepalooza "Binding Challenge."
Witness the transformation of a pig's head into one of the best sandwiches of all time, with every component made entirely from scratch.
Bahn Mi so good it will make you cry.
In which I snatch victory from the jaws of the pig and successfully make a head cheese.
A post in two parts (see "The Exegesis" first) on how to make headcheese, and what that might mean.
Head cheese made from salmon heads, a technique developed by the folks at Ideas in Food.
