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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