We're going to have 2 full pig carcasses in approximately 1 months time. Very excited. Head Cheese recipe? Any good curing advice?
Pick up a copy of Jane Grigson, French Charcuterie and Pork Cookery. You may not need anything else.
@Olly398 started
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We're going to have 2 full pig carcasses in approximately 1 months time.
Very excited.
Head Cheese recipe?
Any good curing advice?