Recently, I had the delicious opportunity to prepare this wonderful delight from the world of charcuterie thanks to the hayseed-encrusted and (allegedly) manure-splattered Smallholder. Proper celebration at a recent family event required the roasting of a whole pig carcass (and the drinking of beer during said roasting). The head and trotters from this pig were delivered to me fresh from the slaughter after riding in the Maximum Leader's lap, assisted by the Minister of Propaganda, in Smallholder's truck. It was almost as disgusting as it sounds:
I used the recipe from the great book Charcuterie by Ruhlman and Polcyn. As they allow for the omission of pink salt in the recipe, I used a fresh beef tongue instead of a cured one as the recipe instructs.
The first step is the cure, accomplished by brining:
Next, a simmer in an aromatic bath for about 3 hours:
Now for the dissection and chopping of the meats:
Into the mold they go, to be covered with the now highly gelatinous bathwater.
Molded and set, ready to eat:
A lot of time and effort went into making this two-and-a-half pound loaf. But even the finest deli would have trouble equaling the taste. Delicious.
While we are on the subject of charcuterie: We wants it, my precious!