Chef Jeff Fournier of 51 Lincoln brought in a whole pig today. A small pig based on his standards, 50lbs, but still a whole pig. Chef taught us what and how to utilize the whole pig. We focused on long roasts and cooking times, slow simmers and Charcuterie.
This was not the first time we had a whole animal in class, but it was the first with the head still on. I was in charge of cooking - the head. I have eaten a pigs head before at craigie on main and ate the eye ball! But to really see the process of cooking the head well is very different especially watching it simmer in court bullion.
Tips:
-to butcher, you need a sharp knife
-in curing, don;t skimp on salt
-when reducing a soy sauce based sauce then use low sodium, salt will concentrate as you reduce it
-this goes for any sauce, when you are reducing, flavors concentrate, you can always add salt later but you cannot take it away.
Today, overall was great and very interesting, but in reality, I am not a pigs skin kinda gal and a lot of the textures of the Charcuterie was not my cup of tea.
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| watermelon!! |
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