Archive for brawn

Good Head Part 2

Posted in braise, charcuterie, Chef, jams and jellies, My Work, Offal, The Greatest Animal with tags , , , on March 17, 2015 by wilburcoxjr

The pigs head was poached for 4 hours at 190 degrees.  The meat was removed from the skull, and the cooking liquid was clarified.  The meat was chopped and set in the natural aspic to gel.  This is the start to finish.

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Brawn

Posted in charcuterie, Chef, The Greatest Animal with tags , , , on July 3, 2014 by wilburcoxjr

Braised pigs head, picked, liquid reduced and clarified, then stuffed in beef middles, chilled and sliced

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