welcome friends welcome back to the kitchen uh jamie is back in the kitchen
with us today Jamie is a butcher author educator and you work with Westside beef
and they provided us with a half a hog they did and so today we're just going
to concentrate on the head it's something that a lot of people don't
think of when they think of pig but I know that there's a lot of really good
stuff inside here you're right and I would say for any of the squeamish
viewers this may not be the episode for them I think you should watch it I think
you should know what's going on anyway oh yeah for sure hundred percent there's
because there is so much going on with the head and should not be forgotten
because I can count just even looking at it like three immediate things come to
mind that this can be used for and we'll explore all three okay
so we're going to start okay so the first thing I'm gonna do is I'm gonna
take a year off okay and I just kind of come as close as I
can to where it's actually attached to the head so I just come through like so
and I've got in here absolutely fantastic braised in a sandwich yeah and
then I've seen like a lot of people taking it to the terrine mold as well
yeah right so I mean it's just the dramatic effect but the bite of the
cartilage is quite nice as well too filled with gelatin great for stocks as
well I would put it in a stock to give it that sort of thick Anshu us feeling
to a stock nice great okay so put the airside now we're gonna be focusing on
the jowl to take the jowl off okay and right where I took the year off I'm
looking for there's a bit of a crease under there and then I follow this
crease right here's a crease right across the face of the hog that's right
so you just follow that yep okay so and then what I'll do is I'll have a little
bit of bone resistance right here that's gonna be where the actual cheek is and
that's gonna come with me so that cheek is actually kind of resting on a flat
bones and then after I've got the cheek off so like first and foremost like we
can't really do too much with it at this state will notice that there's a lot of
glands in here and a little bit of residual blood so what I like to do is
I'll go right down to the meat and then through those glands right till I find
the meat and I'll go right down and cut away all those glands so the glands are
waste extremely bitter and you don't want to
eat them is that the idea yeah I don't know I think it's one of those things
where if I know they're there then I want them gone um but I've seen them in
like people who have made different guanciale and stuff like you can you
notice them after you've seen them awhile that people will leave them on
there so they are edible it's just one of those things that I don't want to eat
them well when I make sausages I always remove them yeah same here any type of
veins that I know that are in parts of the animal I like to remove those too
excellent so this is the pork cheek cowl yep excellent for guanciale which is a
bacon adjacent type thing it's a it's a yeah what would you call it yeah I would
absolutely call it it's close to like a pancetta or even a prosciutto something
that's just been cured and left to hang and further dry out right out there
smoked dried but not smoked that's right so it's yes its salt cured but not
smoked mm-hmm and guanciale was the first bacon that they were using in
carbonara yeah and then obviously this compared to a belly so now we're finding
more people just kind of switching to belly excellent yeah so that's that's
the head so what's left here mm-hmm is great for head cheese yeah for sure
so whatever meat is left on here and there is actually quite a bit of it we
probably could have been a little bit more thorough and just dug out the rest
of that cheek but you know what the guanciale Schloss is the head
cheese's game okay so yeah just slowly simmered for hours let it cool and then
take out you can literally get in there with your hands and pull it all yeah
yeah and then you make your head cheese and there's other parts that we can
actually add into it as well - like gonna add in a hog we can add in a
Trotter and pull the meat off of that - and yeah there's just honestly there's a
use for everything Oh exactly yeah whole hog so that is breaking down
the head of the hog we're gonna make one - yeah Lee definitely gonna make one
Jiali head cheese I really like eating head cheese but I've never tackled
making it it is time-consuming there's no lie there it can certainly be
time-consuming but I think that the reward is certainly there because like
the end result as I'm sure you've had it as you already said so it's just like a
good head cheese is quite special cool so we're gonna move on to the next
primal which is the shoulder come on back for that one thanks for stopping by
see you again soon
you