Skinning the head.
Skinless pig head. We used the skin from the head, cooked it, then made a roulade, rolling the skin around a headcheese.
Cleaning the leg for lean meat, which will go into sausage, salami, or terrines.
Tuscano salami (right) and salami Luccese (left).
Salami Luccese closeup.
Tuscano salami closeup.
Veal tongue Rueben terrine. The veal tongues were corned for several days then braised. We used the corning liquid to make a jelly, mixed it with the diced veal tongue and added caraway seeds. This one will be served with rye toast, swiss cheese and a homemade dressing.
Braised oxtail terrine layered with cilantro, scallion jelly.
Duck terrine with dried cherries.
Headcheese, enough said.
