Comments on: A story about swine that doesn’t mention flu

By: Carole Lanno

Carole Lanno — Thu, 07 May 2009 02:41:50 +0000

Telling people you eat Head Cheese and how it is made, really grosses them out. Have you ever had it? Not the garbage they sell in the store, but homemade. My French Canadian relatives make it.

After removing the brain, eyes, and ears of a pig’s head, you slow cook it in a pot on the stove with some water for a few hours. You then take the cooked head, shred it and put it in glass bowls, topping it with the remaining liquid from the pot and put it in the fridge to cool. Once cooled the liquid turns to gelatin.
It is usually eaten spread on bread with a bit of mustard. Goes well with home made soup.

At Easter my Italian relatives cook a lamb’s head in the oven and then scoop the brains out and it eat. No kidding

By: Kent

Kent — Tue, 05 May 2009 15:16:40 +0000

Love the post. And your life over here. Welcome, somewhat belatedly. Also a fan of cracklin’s, since I am now in Texas. The Mexicans call them chicharrones, which are delightful. Just wash your hands before you eat them. And after. And after.
I will be back again.

ExpatFromHell

By: gabi

gabi — Tue, 05 May 2009 14:32:53 +0000

You can get a gordita filled with “chicharron” (crispy pork skin) on 116th St in East Harlem. Or alternately you can buy a giant bag of it. You can also get tripe tacos.

You should also head to Red Hook Ball Fields one weekend. All the pork products you can imagine.

By: Stella Jones

Stella Jones — Mon, 04 May 2009 21:59:43 +0000

I agree with you about the port, oops, I mean pork, Freudian slip there! I have yet to see a pig or a sheep since I’ve been here. I have seen cows, though not many and a few horses. I can only assume these lovely farm animals exist on farms which are tucked away behind the trees. I suppose it’s because I live in a city, but I do miss seeing the farm animals when we travel along the highways.

I have discovered good meat at Fresh Market, but no kidneys, liver, heart or suet. I keep looking…
Blessings, Star

By: Kim

Kim — Mon, 04 May 2009 17:24:44 +0000

Head down south of the Mason Dixon Line…there is plenty of crackling!

By: Iota

Iota — Mon, 04 May 2009 15:13:16 +0000

Crackling is the best, I agree with you. I’ve always found it very difficult to cook a roast with good crackling, so there’s the added thrill of achievement to enjoy along with the delicious taste and texture.