What to do with a pigs head

[cannyfradock]

Turn it into a "Porchetta di Testa.

1 Bone the pigs head
2 Marinate with dry cure for 48 hrs
3 Roll and tie the flesh
4 cook in water at 68 degrees for 14 hours
5 chill for 2 days................and finely slice

Here's how it's done.........

http://picasaweb.google.com/cannyfr...key=Gv1sRgCPfPw_figeyumQE#5395881992669685602

Terry (C.F)

 

[John Fenna]

Or you could stick it on a stake in a woodland clearing and worship it as the Lord of the Flies!
It seemed a good idea in the book.....

 

[maddave]

Kill it with fire !!

 

[Matt.S]

Or you could stick it on a stake in a woodland clearing and worship it as the Lord of the Flies!
It seemed a good idea in the book.....

A very effective 'no trespassing' sign no doubt, especially if you give it some earings, makeup and a wig.

"Oh my god, look what they did to her, I'm not going in there!"

 

[rik_uk3]

Brawn as its called in the UK, me and dad used to make it.

http://community.rivercottage.net/u...ssing-and-other-crafts/viewtopic/topic_id:803 looks a basic recipe but you get the idea.

 

[cannyfradock]

Brawn as its called in the UK, me and dad used to make it.

http://community.rivercottage.net/u...ssing-and-other-crafts/viewtopic/topic_id:803 looks a basic recipe but you get the idea.

Thanks for the original comments guys.....love it !!!

rik_uk3.......I love brawn and also used to make it. This time I tried something different. Have a butchers at the photo. If you want to see other pics of the process click on link to my first post. (don't do this if your squeemish)

Regards Terry (C.F)

 

[The Cumbrian]

A friend of mine left one in the dance tent at a festival.

 

[Front Room Woodlander]

I love the picture of the apple in the mouth!
Taste good?

 

[rik_uk3]

In some classic French stew recipe's you will see pigs trotters added to stew. This gives flavour and glaze to the stock but also 'sets' the stew when its cold and allows you to slice it and eat cold the next day with salad.

Me and dad also used to make 'pressed Chicken' in a bowl, something you don't see these days.

 

[jungle_re]

Brawn as its called in the UK, me and dad used to make it.

http://community.rivercottage.net/u...ssing-and-other-crafts/viewtopic/topic_id:803 looks a basic recipe but you get the idea.

My dad still makes it i let him have my half of the head when we slaugter and butcher. I like most things but Brawns not my cup of tea but he loves it

 

[hiraeth]

My father used to make his own brawn, and the brawn bought in the shops now is nothing like the home made thing. I also like bath chaps when i can get hold of them, but only seem to be able to get hold of them in one butchers now.

 

[johnnytheboy]

Waitrose do a pigs cheek and scallop recipe that is very tasty

 

[stovie]

Only thing I dont use from a pig is the oink...

Brawn in the stewing...

Dry Cure Ham...

the raw material...

 

[cannyfradock]

Really interesting comments and great photo's Stovie.

Terry (C.F)