Archive for Head Cheese

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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Good head

Posted in charcuterie, Chef, My Work, The Greatest Animal with tags , , , on March 14, 2015 by wilburcoxjr

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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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Pâté de Tete

Posted in Chef with tags , on September 21, 2012 by wilburcoxjr

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Head Cheese with Beef Blood

Posted in Chef with tags , on February 10, 2011 by wilburcoxjr

Found this at the Polish Butcher the other day. Amazing.

Souse

Posted in Chef with tags , on October 25, 2010 by wilburcoxjr

This is a different type of terrine made from pigs head.  It is called Souse, and it is studded with pickled peppers and white vinegar.  The cooking liquid is reduced and poured over top the terrine to help it gel.  Heavily seasoned and slightly acidic.  In my mind, this is the biggest bang for your buck in the world of Pigs Head.  Enjoy!!

Pate De Tete Part 2

Posted in Chef with tags , , on October 25, 2010 by wilburcoxjr

So after I braised the heads, I picked all of the meat out, seasoned the meat and placed it in cheese cloth.  The skin was laid first, then the pulled meat was put on top, and the tongue and cheek we laid in the middle.  I then rolled it in the style of a torchon.  It was sliced, breaded, and fried.  We served it with celery root puree, pickled peppers and hydro watercress.  The sauce for the plate was the braising liquid that came from the pig heads.  Very old world, very rustic, but very refined in presentation and flavor.  Enjoy!!!