PORK!

[stellar_muddle]

Pork!

Anyone want a pigs head? Can't really post it though... unless you want a strange cardboard box to turn up on your doorstep...

Mad mad mad mad mad....*insert giggling maniacally here*

There were legs sticking out when you opened the fridge door... And the snout was staring at me from the table...

Onto ironing and hemming banners, with an intermission of A&S for sanity. Then packing, ironing, hemming etc....

PORK!

Comments

[manus.livejournal.com]

What shape do you cut the hole for inset gores? Do you just cut a straight line, or do you cut a straight line with a little "Y" at the top?

[stellar-muddle.livejournal.com]

Straight line with little Y.

[lacedwaist.livejournal.com]

Mr Fearnley-Whittingstall has a great recipe for pig's head called brawn. It's in the River Cottage Meat Book (p.486 in the copy I have). It's a kind-of terrine, and is apparently very nice fried up.

[mmy-me.livejournal.com]

yes, and if we weren't all going out to DA tomorrow/friday, I'd be there with bells on, because pork's head brawn is something I do from time to time anyway. But you can't refreeze it, and there's not enough time before the weekend to go out and get the other things needed and making it.

[lacedwaist.livejournal.com]

Bother! Oh well, have fun at DA!

[baronsnorri.livejournal.com]

Pig's head, in a pot, boiling, becomes "Head Cheese", or "Brawn", no additives required (feel free to add your favourite spice/herb combo).

YUMM!