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How To make Basic Preparation Of Pig Heads, Feet, Tails, Ears, Snouts
Step I: Cleaning Remove any hairs on heads, feet, tails, ears or snouts by singeing over an open flame or plucking. Scrub well (using a vegetable brush if desired) and then sprinkle with salt, rubbing it into the skin. Rinse well with cool water; pat dry Remove any excess fat. Poultry feet (chicken, duck or turkey) must be stripped of their outer scaly skin; plunge them in boiling water for 1 minute, as you would do before peeling tomatoes. Proceed with recipe. Step II: Parboiling Parboil in salted water (1 teaspoon salt for each quart water) for 5 minutes. Drain, discarding water. This step serves the propose of ridding the meat of running blood as well as clinging meat, fat or bone residue, thereby adding clarity to sauces. Source: Allen, Jana, and Margaret Gin (1974) Innards and Other Variety Meats. San Francisco: 101 Productions. Collected by Bert Christensen Toronto, Ontario rosewood@interlog.com http://www.interlog.com/~rosewood
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How to Butcher an Entire Pig: Every Cut of Pork Explained | Handcrafted | Bon Appetit
Butcher and author Bryan Mayer shows Bon Appetit how to butcher an entire pig at Wyebrook Farm and explains every cut of pork. There are five sections of the pig that yield edible cuts: pork shoulder, pork belly, pork loin, pork butt (or ham), and the head. From those sections, the butcher can offer sausage, bacon, spare ribs, brisket, ribs, steaks, pork chops, pork cutlets, coppa, presa, secreto, and tenderloin.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
How to Butcher an Entire Pig: Every Cut of Pork Explained | Handcrafted | Bon Appetit
Special thanks to Fleishers Craft Butchery and Wyebrook Farm.
Charcuterie.How To Make A Brawn/Fromage De Tete/Head Cheese.TheScottReaProject
The Making of A Traditional English Brawn/Fromage De Tete/Head Cheese.The name may change,but the results remain the same.This is piggy perfection,and an age old skill that is slowly dying.Its Nose to tail cookery at its finest,Making use of all parts of the pig,Mainly The Pigs Head.showing the whole process from start to finish.THE most detailed video on Pigs Head Charcuterie,36 hours condensed into 25 minutes of porcine pleasure,so pour yourself a drink and indulge in this epic porker of a film.(making a silk purse from a sows ear),many thanks
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
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How to professionally debone a pig's head - Pig Butchery
Hello fellow Urbanites!
One of the founding principles of The Urban Butchery Channel, is to utilise as much of an animal as we possibly can.
If you enjoy meat in your diet, it is very important to understand the reality of what you are consuming. Some of you may find this video a little bold. But, one of the best things we can do as meat lovers is to follow a nose to tail approach in all our butchery.
We want to really celebrate this animal and treat it with respect. We do this by using as much of the meat as we can, ensuring as little as possible goes to waste.
There is a lot of good quality meat on a Pig's head. Pig cheek bacon, sausage meat, bath chaps, pork scratchings and brawn are just a few of the fantastic uses for this versatile cut. Pig brains are even spread over Bruschetta in Italy, and considered a real culinary delight. Therefore we are doing a disservice not only to the pig but to ourselves if we forgo this wonderful meat.
Follow along with Franco as he demonstrates how to professionally butcher a Pig's head. Listen out for handy tips and a few stories from the trade.
Happy Butchering
Want to see a pigs head on the butchers block being boned out at full speed?
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Collagen for Healthy Gut & Joints, Beautiful Skin, Hair & Nails | Simply Prepared Pigs Feet (Yummy!)
Collagen rich foods are a staple in my diet. I'm showing you how I prepare and enjoy pigs feet, explaining why I consume such foods & why I believe so passionately in the healing power of real foods. Be well and stay well.
#pigsfeet #collagenforskin #collagenfood #realfoodheals
Skincare products I use:
Gentle Skin Cleanser:
Ultra Lightweight Facial Moisturizing Lotion:
Micellar Water (waterproof formula):
Organic Castor Oil:
Obagi Sun Shield Matte Broad Spectrum SPF 50:
Neutrogena Healthy Defense SPF 50:
Ceramide Healing Ointment:
Petroleum Jelly:
Neutrogena Moisturizer:
Aquaphor (overnight lip treatment):
AmLactin AHA Therapy Body Lotion: &
Cetaphil Daily Advance w/Shea Butter:
Mineral Deodorant:
Neutrogena Hydro Boost Body Gel Cream:
Neutrogena Baby Mineral Sunscreen Stick SPF 60:
Lifestyle items I use:
Sonicare DailyClean:
Whitening toothpaste:
Shampoo & Conditioner:
Exfoliating body care gloves:
UPF driving gloves:
UPF sleeves:
UPF 50 hat (I have it in beige):
UVEX Blue Light Blocking Glasses:
My yoga mat:
Portable charger/power bank:
Handheld frother:
BPA Free Poly Gloves (for my daily salads & making kimchi, etc.):
Liquid stevia:
Single cup ceramic coffee maker (pour over):
Water filter pitcher (WQA Certified):
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This video is intended for informational and sharing purposes. Always think and advocate for yourself!
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