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The Route from Nose to Tail often leads through Pozole.
Several months ago we were offered the opportunity to buy an entire lamb from some folks just down the road, said opportunity arriving with the information that we were free to select the method in...
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Turning head cheese horror into souse-rousing success.
Working one’s way through a whole (or even half) pig at home can lead down some interesting avenues. Head cheese was starting to look like a dead end. Last year, when we received our half hog from Bob...
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Pork and walnut crépinettes, because caul fat is amazing
It is not a secret that Gourmandistan loves odd bits of animals, from oxtails to hog jowls to entire pig heads. Now, thanks to our badass local baker/pig farmer, we have another part to cherish—caul...
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