Looking at the pigs today reminded me of the time back in 2004 when I made headcheese from one of the pigs raised on the property. They weren’t “old breed” pigs, just the regular old commercial variety. Anyway, I had the butcher set aside one head for me. It came, de-brained and split, in a vacuum pack. Funny thing was one half seemed a little roughed up. I consulted a few old books and I set about making brawn. The pictures tell the story. I don’t like headcheese, but it wasn’t that bad, good sliced on a sandwich.
Headcheese (brawn)
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