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| Seasoning the head |
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| Wrapping the head |
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| Preparing the pot |
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| Boiling the head |
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| The cooked head |
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| Picking the meat |
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| Seasoning the meat |
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| Lining the mold |
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| Removing the set terrine |
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| The finished product |
Thursday, May 26, 2011
Fomage de Tete
Here is a photo essay of the process of making fromage de tete (head cheese) from a local berkshire (kurobuta) pig that was delivered to the restaurant the other day...
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