Anybody have any experience making pork demi glace. My purveyor (Sysco) only stocks pork neck bones. Any other pork bone that anyone uses for pork stock or demi?
Do you get enough gelatin out of the neck bones? I was thinking of adding pigs feet or possibly gelatin sheets. We freeze this product and sell to other restaurants in our company. Right now we make veal demi about 200 pounds a week. Most of our places use the demi for a braised pork dish and I want to sell pork demi because I think we can make for about half the price