culinary_bear:
Saltpetre, hogskins, bellies, heads and backfat.
culinary_bear:
Reservoir Pigs.
culinary_bear:
Splitting the head to remove the brain.
culinary_bear:
Removing the ribs from the belly.
culinary_bear:
Ears, brined for two days, simmered in a court-bouillon for three hours and pressed overnight, trimmed into diamonds and tossed with kosher salt, fine cornmeal and smoked pimenton.
culinary_bear:
The ears frying in lard over a very low heat before transfer to the oven.
culinary_bear:
The crisped ears.
culinary_bear:
Confit sausages - brined and chopped belly with ginger, chilli and parsley and chopped backfat stuffed into hogskins and simmered in lard for two hours before chilling to enable transport to London. Reheated gently in the oven.
culinary_bear:
A rough and ready pate de campagne - pork liver and pork shoulder.
culinary_bear:
Pork pies.