Sunday, 29 August 2010

Nose to tail

What to do with a pig's head and tail? Bung them in a big stockpot, cover with water, throw in a lot of spices (pepper corns, cinnamon, star anise, salt, herbs, etc.) and simmer for 2-3 hours.
When tender, take out, let cool a little, then pick off all meat.
Add some of the stock to the meat. Adjust seasoning, then fill into jars. Top with a little layer of lard.
Absolutely delicious spread on sourdough bread!!!

1 comment:

Umatji said...

looks great - where did you get the pig?? I have flicked through your blog and it looks like quite a journey - I am now tuning in!