So don't freak out, we have just received three pig heads, we will be making a few different dishes over the next few days. Probably Italian porchetta, and possibly a head cheese for the holidays. We do have a charcuterie section on our menu but we have mostly been preparing an in house duck prosciutto. We want to take this to the next level.And now I am ready after a video I watched the other day.
I was inspired by Chef Chris Cosentino a R.I. native who currently is in California at his post as executive chef at Incanto, he recently was asked to do a video demo on butchering a pigs head.
I have had to make head cheese in the past but this was years ago and truthfully as a teenager I wasn't into this. But watching the video, my matured palate and mind, I am really looking forward to getting to work tomorrow bright and early and get these heads broken down!
Food Lover's Companion Definition: charcuterie [shahr-KOO-tuhr-ee; shar-koo-tuhr-EE] Taken from the term cuiseur de chair, meaning "cooker of meat," charcuterie has been considered a French culinary art at least since the 15th century. It refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie.