That's what was for dinner. Not a whole head, to be sure, for the tongue was missing and there was only a bit of brains (too little, even considering it is just a suckling pig). Most of the skull was fortunately missing, too, but the jaws, teeth and all, were very much present. I deboned - de-jawed - actually, the head, which was not such a hot idea, I now think, as it is a lot of meticulous work. First cooking the head would have made it much easier.
I cooked the head in a flavourful mix of beef and chicken stock, to which I added a large onion cut in rings, and various and sundry herbs and spices. I brought the stock to the boil, put the head into it, brought it to the boil again and reduced the heat to simmer. After a few minutes the broth had to be skimmed. I then let it simmer for about 1.5 hours. I served the head with some pasta. The meat was extremely tender and flavourful, particularly the snout.
Victor
With all the food in the world available to eat, why on God's Green Earth would you eat a pig head?
The meat was extremely tender and flavourful, particularly the snout.
With all the food in the world available to eat, why on God's Green Earth would you eat a pig head?
Does "The meat was extremely tender and flavourful" make no sense to you at all, or does your prejudice blind you to the world of good food that you choose not to eat? Why should the pig's head go to waste?
That's what was for dinner. Not a whole head, to be sure, for the tongue was missing and there was only a bit of brains (too little, even considering it is just a suckling pig). Most of the skull was fortunately missing, too, but the jaws, teeth and all, were very much present. I deboned - de-jawed - actually, the head, which was not such a hot idea, I now think, as it is a lot of meticulous work. First cooking the head would have made it much easier.
I cooked the head in a flavourful mix of beef and chicken stock, to which I added a large onion cut in rings, and various and sundry herbs and spices. I brought the stock to the boil, put the head into it, brought it to the boil again and reduced the heat to simmer. After a few minutes the broth had to be skimmed. I then let it simmer for about 1.5 hours. I served the head with some pasta. The meat was extremely tender and flavourful, particularly the snout.
Victor
With all the food in the world available to eat, why on God's Green Earth would you eat a pig head?
That's what was for dinner. Not a whole head, to be sure, for the tongue was missing and there was only a bit of brains (too little, even considering it is just a suckling pig). Most of the skull was fortunately missing, too, but the jaws, teeth and all, were very much present. I deboned - de-jawed - actually, the head, which was not such a hot idea, I now think, as it is a lot of meticulous work. First cooking the head would have made it much easier.
I cooked the head in a flavourful mix of beef and chicken stock, to which I added a large onion cut in rings, and various and sundry herbs and spices. I brought the stock to the boil, put the head into it, brought it to the boil again and reduced the heat to simmer. After a few minutes the broth had to be skimmed. I then let it simmer for about 1.5 hours. I served the head with some pasta. The meat was extremely tender and flavourful, particularly the snout.
Victor
With all the food in the world available to eat, why on God's Green Earth would you eat a pig head?
-L.
Pig-headedness, undoubtedly.
Boron
Well, there's always that delicacy I remember from my childhood...hog's head cheese on crackers (YAK)
With all the food in the world available to eat, why on God's Green Earth would you eat a pig head?
And why not? How does pig's head differ from "all the food in the world"? You tried and didn't like it? And not that it was a primary consideration in this case, but where can you get a generous plateful of very tasty meat for just 1.28 euros (US$ 1.70 at the present rate of exchange)?
With all the food in the world available to eat, why on God's Green Earth would you eat a pig head?
And why not? How does pig's head differ from "all the food in the world"? You tried and didn't like it? And not that it was a primary consideration in this case, but where can you get a generous plateful of very tasty meat for just 1.28 euros (US$ 1.70 at the present rate of exchange)?
Victor
I never had meat from suckling pig's head but I once ate a Saumagen, a sow's stomach and that was really good, even if I wasn't able to get Marcel to try it. It was made in Germany and came in a can and was a gift. I cannot compare it to anything else I ever ate except perhaps the part of a tongue that is called "Schlund" in German, which had a slightly similar texture. It's a good while ago that I had it and they are not available here, as far as I know.
Of course, if Headcheese is made of a pig's head meat, I have eaten that often enough and I like most versions.
I never had meat from suckling pig's head but I once ate a Saumagen, a sow's stomach and that was really good, even if I wasn't able to get Marcel to try it. It was made in Germany and came in a can and was a gift. I cannot compare it to anything else I ever ate except perhaps the part of a tongue that is called "Schlund" in German, which had a slightly similar texture. It's a good while ago that I had it and they are not available here, as far as I know.
Did you eat it cold or did you fry it up?
Quoted message said:
Of course, if Headcheese is made of a pig's head meat, I have eaten that often enough and I like most versions.
Often enough it is and this is generally indicated by the name, such as Schweinskopfsülze, Preßkopf, fromage de tête de porc (ou de cochon), pâté de tête de porc, coppa di testa, etc.
I never had meat from suckling pig's head but I once ate a Saumagen, a sow's stomach and that was really good, even if I wasn't able to get Marcel to try it. It was made in Germany and came in a can and was a gift. I cannot compare it to anything else I ever ate except perhaps the part of a tongue that is called "Schlund" in German, which had a slightly similar texture. It's a good while ago that I had it and they are not available here, as far as I know.
Did you eat it cold or did you fry it up?
I ate it cold on a good piece of Butterbrot, fresh seeded rye with sweet butter. The Saumagen was salty, but not too salty and the sweet butter emphasized the taste and the texture, which was nice and chewy. Since nobody else wanted any, I had three nice lunches. :o)
Quoted message said:
Quoted message said:
Of course, if Headcheese is made of a pig's head meat, I have eaten that often enough and I like most versions.
Often enough it is and this is generally indicated by the name, such as Schweinskopfsülze, Preßkopf, fromage de tête de porc (ou de cochon), pâté de tête de porc, coppa di testa, etc.
We don't have this kind of selection here. It would take a really fine charcuterie to find that. Or, perhaps Schaller & Weber and the Hungarian Meat Store make their Suelzen from the meat of the pigs' heads. I will ask.
Often enough it is and this is generally indicated by the name, such as Schweinskopfsülze, Preßkopf, fromage de tête de porc (ou de cochon), pâté de tête de porc, coppa di testa, etc.
We don't have this kind of selection here. It would take a really fine charcuterie to find that. Or, perhaps Schaller & Weber and the Hungarian Meat Store make their Suelzen from the meat of the pigs' heads. I will ask.
This is not really a selection, just different names used in different locations. There are, indeed, many versions, but the names do not always reflect this, naturally. In France, for example, headcheese is often made with veal head and just called "fromage de tête" or similar, not always specifying "veau".
