How To Butcher a Pig’s Head: Ever wondered how to butcher a pig’s head? Probably not, but in the off chance you have, journalist Tim Carman of the Washington Post recently spoke to sous-chef Adam Brick of the DC-based restaurant Graffiato about the best way to tackle this nontraditional piece of meat. The key takeaways? Start with a sharp knife, and only attempt this if you’ve got a strong stomach.
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subtleelectricfire reblogged this from themattsmith and added:
i just had to reblog this for the sake of “face meat.”
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themattsmith reblogged this from wooliebear and added:
It’s not that bad, but I can understand getting a little squeamish about slicing the meat off an animal’s face. I mean,...
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wooliebear reblogged this from americastestkitchen and added:
Seems like something TheMattSmith should see. Or already knows
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