The great pig head experiment of 2023

I got a whole pig head in January to try making head cheese for the first time. For three days, it sat in my walk-in looking at everyone with those glassy eyes. My apprentice, Kyle, kept calling it 'Mr. Snuffles' and giving it a wide berth. After a long simmer and a night pressed, I unmolded a perfect terrine that sold out in two hours. Has anyone else had a cut of meat that spooked the staff before it became a menu star?

2 comments

2 Comments

oliver_mason27d ago

That's how the best stuff always starts, honestly.

the_evan27d ago

Mr. Snuffles is a fantastic name, poor Kyle. We had a whole lamb carcass come in once that really freaked out the new dishwasher, but the braised shoulder special changed his mind pretty quick.