6.08.2009

Jowl

One our cooks here, Brian Baxter, has been pushing the majority of our charcuterie projects. With the recent 12 heads of suckling pig in house due to the chef gala event we had some leftover parts and pieces for the taking. Brian used a guanciale cure then slow cooked them. They are fatty and salty little pieces of delicouisness.



A nice brunoise might make an appearence in a pasta with some scallops.
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3 comments:

  1. MyLastBite6/09/2009 12:23 AM

    Nothing better than GUANCIALE!

    ReplyDelete
  2. Anonymous6/10/2009 9:13 AM

    What happened to the rest of the heads? That's a lot of head cheese!

    ReplyDelete
  3. bluechef6/10/2009 10:32 AM

    sous vide face, served cold, glazed with aspic, frissee, shallot

    ReplyDelete

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