KJT
Distinguished Member
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- Feb 6, 2008
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Managed to get a whole pigs head and some fresh trotters and am figuring out what I'd like to do this weekend.
Headcheese:
From Charcuterie, like this http://menuinprogress.com/2007/11/coppa-di-testa.html
or
These pork medallions from The French Laundry Cookbook
http://carolcookskeller.blogspot.com...pigs-head.html
What do you guys think? The headcheese seems like a much shorter process, and is the way I'm leaning, but my buddy is pushing for the medallions. I have no experience with either, so advice is always welcome.
Thanks
Headcheese:
From Charcuterie, like this http://menuinprogress.com/2007/11/coppa-di-testa.html
or
These pork medallions from The French Laundry Cookbook
http://carolcookskeller.blogspot.com...pigs-head.html
What do you guys think? The headcheese seems like a much shorter process, and is the way I'm leaning, but my buddy is pushing for the medallions. I have no experience with either, so advice is always welcome.
Thanks