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| The Pig. And today's class was the cheap cuts - the head, ears, feet, belly, cheeks and knees (hock). Little did we know at 9am that we would have a feast, quite literally, fit for a king at 5pm! |
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| The heads were soaked in brine, fresh herbs and juniper berries |
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| There is a surprisingly large amount of meat on the head which we simmered over about 4-5 hours with carrots, celery and fresh herbs. |
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| Crubeens, or pigs trotters, and ears were both simmered over about 3-4 hours |
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| It wasn't a pretty site watching the head being sawed in half but it was so interesting to see how small these super-intelligent animals brains are! The pig has a reputation for being a dirty animal but it couldn't be further from the truth - they thrive in open, free-roaming farmland with plenty of distraction. Just like us! |
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| Pork belly was fed to dogs, before we coped on to how awesome it tastes! Remove most of the heavy, hard fat before confiting in duck fat, bulbs of garlic and fresh herbs over about 5 hours. |
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| Prep time |
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| Crackling and deep-fried pigs ears - the ultimate, delicious garnish |
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| Pork belly and pigs cheek - plate up time! |
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| Every piece of meat removed from the skull to make a rich, moist terrine |
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| Et voila! Slow-cooked pork cheeks and pork belly with boulangere potatoes and savoy cabbage & Split-pea and ham hock soup - Delish! |
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| Pig on a slate....fit for that king (and 2 hungry chefs)!! |
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