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Porchetta di Testa


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Old 07-03-2010, 16:04
cannyfradock
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As an ex-butcher I always wanted to try boning and rolling a pigs head to make something different than brawn or bath chaps with a pigs head.

Please excuse one of the pictures as this was a jovial take on what turned out to be a very serious attempt on creating a Porchetta di Testa. Here's the link

http://picasaweb.google.co.uk/cannyf...fPw_figeyumQE#

I am expecting a little bit of stick from that one picture.

Terry (C.F)
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Old 07-03-2010, 16:24
SweetyPie2006
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THat last pic made me LOL
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Old 07-03-2010, 16:50
LaChatteGitane
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Somehow, I expected something more sinister, as in: sac of testicle.
Did you prepare it in the oven afterwards or brined and boiled ? And was it tasty ? .... the apple ?
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Old 07-03-2010, 18:18
cannyfradock
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It is a very strange dish, but if you ever see it on a menu it will be very expensive. The meat is marinated for 48hrs, then rolled and vacuum packed and simmered in water for 16hrs then thinnly sliced and served.

It is not everybody's cup of tea and it was the process of turning a pigs head into a speciality that made me want to attempt it.

It tastes very nice if done correctly. Here's my finnished product.........

After living for ten years in France, I came across some strange dishes which I never seen before, but always tried. One of the most strangest dishes was a Porchetta di Testa. Originally from Italy I scoured the web in an attempt to reproduce this dish myself. It involves boning a pigs head(whole) then marinating for 48 hrs, then rolling up the joint and slow boiling for 14hrs.

On the internet I could only find an American that showed pictures attempting this dish. Not to be outdone by the nice yanks across the pond, I tried making this dish for myself. I took 80 pics in all of the whole process, but here are a couple to give you more insight into a Porchetta di Testa.........here's the link.....

http://www.postimage.org/image.php?v=gx1BKWIJ

Terry (C.F)
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Old 07-03-2010, 18:28
LaChatteGitane
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Looks good.
Here in Belgium, we have quite a few of dishes, mainly cold meats - pressed, made from pigs head.
I lived in France also(only 4,5 years) and it is very common to find a whole or halved pigs head in the fresh meat counter in the supermarket.
No waste, eh ?
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Old 07-03-2010, 18:33
cannyfradock
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no waste indeed. the only part of the pig you don't get to eat is it's oink !!!

Terry (C.F)
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