Got one of these in today. Some wanker at the abattoir cut off a jowl for some reason, so im not sure what i will do with it. I could do guanciale with it but to be honest im not a huge fan of guanciale, i just like the way it sounds when you say it. I'm thinking testina and its probably what i will end up doing. I could do some crazy head cheese but really who wants to go out to a nice restaurant and REALLY eat headcheese.... I got some beef tongues in today too... i'll probably pickle them in some malt vinegar... i got rabbits and horse in today too.... oh boy... gonna be a loooong week!
5 comments:
I've been through your blog (and will soon go through Cured Meats).
You may or may not know of Bob DelGrosso http://ahungerartist.bobdelgrosso.com/
who is a charcuterist in Pennsylvania.
I will be trying some of your recipes in the future and will blog about them. Do you have any objection to my publishing your recipes, with full credit of course?
I will be adding your blog to my side bar in the very near future. Your stuff really looks interesting.
idont see a problem with that. make sure you send a link of your blog.
There is a link to my blog through the my handle and then click on My Web Page, but more direct is http://blog.charcuteire.com
I think headcheese with some greens and a nice vinaigrette served with some crusty bread has great appeal. But then, I am a professional cook.
Charcuteire, gave me a heads up on your - expect frequent visits. You can find me at http://cookingintheory.blogspot.com/
That was "your blog"!
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