Porchetta Di Testa
Nov 18, 2007 chefs, general food
It’s stuff like this that makes me wonder if maybe it’s time to move. And before I tell you what this is, if you can look at it and tell me you don’t want to eat it, it’s time for you to go…I’m through with you…we’re done…unless you’re Jewish.
That is Porchetta Di Testa which Chris Cosentino is making in his new Salumi shop Boccalone in San Francisco.
He detailed the entire process at his website Offal Good. I warn you in advance that it’s made from a pigs head. It’s not for the squeamish or the fence riding near vegetarian. So just remember I warned you, because I care.
They’re making a ton of other awesome stuff too, and the most interesting thing about it is that they’re selling it CSA style.
To bring our salumi to you, we’ve borrowed a page from our favorite small farmers to offer an ever-changing assortment of salumi through membership in our Salumi Society.
Offering two sizes of membership, they’re not shipping right now, but they plan to start in 2008. It boils down to about $15 per pound pre-shipping as the smaller size is $174 for three months with two shipments of about two pounds per month.
If shipping isn’t outrageous I think I’m going to have to do this.
Oh, and Ellie forbid me to bring home the head if I mange to acquire my own pig, but after seeing all these pictures, I’m totally not listening.
Tags: Chris Cosentino, pig-head, Porchetta-Di-Testa, salumi
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November 18th, 2007 at 10:40 pm
1. Do you happen to watch King of the Hill? Tonights episode was all about Hank and a Co-Op and how good the meat was and how the mega-lo-mart came in and ruined everything. It was great!
2. I’m totally making pancetta if my bacon turns out okay. or even if it doesn’t.
3. Just do all the head stuff while she’s not at home. The book Heat has some great things to say about using the head…and the rest of a whole pig for that matter.
November 18th, 2007 at 10:41 pm
4. are you ever gonna make a ruhlman viking post? I can’t be the only one who geeked out about it.
November 18th, 2007 at 11:54 pm
I’m typing it now actually.
November 20th, 2007 at 10:52 am
I go deep sea fishing in the Gulf every year out of Destin, and every time we get back to the docks there is this little asian lady who comes by all the boats, and picks up the fish heads.
Apparently, not only is the cheek and throat meat the most tender, but also makes the best fish stocks. She must have a walk in at her house because she has trash bags full of fish heads (i totally wanted to type Phish heads
) everyday that she takes home.
It would appear the same applies to pigs….