Archive for pigs head

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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Happy pigs

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

Before

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After

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Pate De Tete

Posted in Chef with tags , , , on October 21, 2010 by wilburcoxjr

This is the first step in making Head Cheese.  Butcher!!!!!!

BEFORE

AFTER