Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
No sugar-coating this one: Head meat in pig jelly! Check out our entry for August's Charcutepalooza "Binding Challenge."
Making a deconstructed BLT out of smoked trotter terrine and heirloom tomato water aspic... after getting over a few "smell issues."
A variation of headcheese made with pig trotters, green chili, pine nuts and seasonings.
Charcutepalooza Terrines and Pork Feet Jelly
