Keepin A Head of the Game

1

June 13, 2008 by seanbrock

The heads are salt cured for 24 hours, then braised in pork stock in the cvap for 24 hours. We then allow them to cool in the braising liquid overnight.  The stock gets clarified and used to bind the terrine.

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One thought on “Keepin A Head of the Game

  1. colin says:

    that looks really good, would you mind mailing me some?

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