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Pigs

post #1 of 3
Thread Starter 

Looking for some killer recipes for pork dishes, just recently took one of my pigs to slaughter so i looking for a little imspiration!

 

So far ive got one of the legs soaking in Brine for around 2 weeks and then im planning on hanging it for a few months...

 

And im thinking of making some sort of pancetta with the belly soon.

 

Any ideas, and recipes for these things, or anything else would be cool. Thanks

post #2 of 3

Make some Salo! :D

 

Len Poli has what looks to be a fairly decent recipe for American style 'Proscuitto' for the picnics, which I personally haven't done but his technique is sound on pretty much everything I have read from his site, especially the dry cured section.   He's also got the rundown on the true ham curing somewhere on his site...at least what you need to know to experiment.   Since it's yours and it's so fresh, how about some Mett? 

 

Bratwurst come to mind as well. Another thing I like to do is the feet with some other parts that I have cured and cooked.  Cook the feet in acidulated water with some spices until the collagen melts, remove cool, reserving strained liquid.  Debone and chop the meat and skins, add some cured cooked other, maybe some small dice pickle, cooked carrot, etc.  Reduce the liquid until it leaves a thick coat on the spoon that congeals and then season the liquid to taste.  Pour the liquid over the meats/etc you have placed in a greased mold. Chill until set. Serve slices with fresh Tarragon and Caper Mayonnaise and something like a baguette.

post #3 of 3

I hope Mushroom Girl answers your question. She knows a lot about pigs and hogs and could help you

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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