How To make Headcheese 11
3 Pork hocks
1 lg Onion
2 qt Water or to cover
2 ts Salt or to taste
1/2 ts Sage
Wash pork hocks and put in large pot, cover with water and add salt and pepper and the onion whole. Boil slowly until hocks are well cooked, remove from water and cool a bit then remove meat from bones. Put meat in blender and puree or cut fine with two knives. Put meat in a bowl and add about the same amount of water the hocks were cooked in and add the sage and more salt and pepper if needed. Taste for seasoning adjustment. Divide into small containers or leave in bowl. Very Good. This recipe is Dot Howes', a farm lady who has been making it and selling it at Boyce's Farmer's Market in Fredericton, N.B. for over 30 years.
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I tried Sriracha Headcheese
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Kansas City, MO 64106
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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..
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
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January 1, 2021: Unwrapping Pork Head Cheese
A followup to the YouTube Live video of December 30, 2020. During that live session we put together head cheese (a.k.a. souse or brawn), a dish made from the head of a young pig. Folks may be squeamish about eating the meat from a pig's head, but this is actually some of the best meat on the entire pig: it's tender and very flavorful. After mixing with spices -- lots of spices! -- and being pressed into a cast iron head cheese mold, the brawn chilled in the refrigerator for nearly two days. And here is the result!
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Rawmania Country Life Vlogs is a channel that promotes traditional way of cooking and preserving foods. Our channel figure, GRANDMA, has cooked hundres of recipes over the past decades. We aim to present local cusine from the Eastern part of Europe, precisely Bucovina, Romania. Our goal is to showcase TRADITIONAL RECIPES that have been arround for hundreds of years and make cooking them accesible for everybody arround the world.
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