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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
Pig Feet, Pig Ears and Pork Hocks Southern Style by Sylvie Curry, Lady of Q
Going back to my roots with this slow cooked Southern style rendition of pig ears, pig feet and pork hocks. Competition BBQ, Homecooking , All Things Food
The new method of killing pigs in rural areas is easy to handle by two people. It's really fun
The new method of killing pigs in rural areas is easy to handle by two people. It's really fun
I Cooked A Pig Head For Halloween!
Tongue episode Pt.2 - Close to the Bone-Surgeons and Chefs
This episode of Close to the Bone- Surgeons and Chefs, features Dr. Joe Dort, an Ear, Nose and Throat surgeon, making a tasty beef tongue dish and a Neapolitan delicacy of boiled pigs snout with bay leaves (often also cooked with pigs feet) and drizzled with lemon...in the local dialect called o pere e o musso. Dr. Dort also provides a professional consultation to Allan Shewchuk, our chef, regarding the anatomical structures in front of him on the cutting board.
First aired in 2005 in Canada on Canadian Learning Television, the show was among the first to advocate a snout to tail philosophy of food preparation and consumption, providing the audience with an understanding of the what, where and why of the meats that we eat.
Co-produced by Freshcut.tv and YuHuvideo
Other episodes take this philosophy to its logical conclusion.
Authentic Souse Loaf aka Hog Head Cheese aka Pig Head Terrine.
Just in case you didn't know how this was made; I decided to try to make Souse / Hog Head Cheese for the very first time. It turned out fantastic!
How To Debone And Cook A Pigs Head. TheScottReaProject
Tete De Porc Farcie. A Stuffed Pigs Head.I Show How To Completely Bone A Pigs Head.Then stuff it,tie it cook it,then press it to make this stunning French classic.It truly is an amazing dish,that tastes divine.This is Charcuterie at its best.Nose to tail butchery/cookery, using every thing but the squeal.
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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..