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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
How To make Basic Preparation Of Pig Heads, Feet, Tails, Ears, Snouts's Videos
Homemade Collagen Rich Pork Head Cheese/Souse Made Three Flavors - Regular, Spicy and with Olives
I try to diversify what meats and try to eat nose to tail where I can benefit from collagen rich foods. Today, I make collagen rich head cheese or some people call it souse (rhymes with house) using pork country style ribs, pork hock and pork snout. I made three flavors to a regular, spicy and one with olives. In fancy restaurants this would be called a Terrine with a high price tag.
Head cheese is one of those deli meats that I ate growing up. I remember there were two main flavors. The regular had a slight vinegar flavor while the other one was a spicy version that was reddish from the cayenne or hot sauce, not sure. The olive version just sounded good at the time I was making this recipe.
This recipe experiment is me trying to get some extra nutrients and reminisce about the foods I ate when I was younger.
Best Pig Foot Souse Recipe
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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..
3 Reasons For Not Eating Pork
Most people are not aware of what happens to piglets on meat farms. This cruelty has to change - please share with others to raise awareness.
Edited and uploaded for educational purposes.
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something really bad happened to this pig?!
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?
Which knife to use?
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