Continued from here After curing the face overnight, cooking time arrived. I rolled the face up, resulting in this somewhat grim device: The cooking technique described in the video I linked to in the first post is known as sous-vide or under vacuum, whereby the meat is sealed up with its flavorings and cooked in […]
charcuterie
Pig head, part 1
Watching lots of Anthony Bourdain will definitely give you a hankering for some odd cuts, so here’s the first in what will hopefully be a series of snout-to-tail classics. Cute ain’t he? Well, not for long… Researching how to go about this, I found this very useful video. I basically copied his technique for boning […]