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“Head to Toe”

Pig’s Head and Pig’s Feet

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By Thomas Keller

Published 1999

  • About
These two separate preparations are both elaborate and each is enormously satisfying in its own way. The first uses the succulent fatty meat in a pig’s head, wrapped around cooked pig’s tongue, pig’s ear, and sweetbreads, rolled tightly into a cylinder, and oven-poached all day. After it’s cooled, it’s sliced into medallions, sautéed, and served with a gribiche sauce. The pig’s foot, or trotter, a classic French country preparation, is also stuffed and cooked over an extended period.

Braised Stuffed Pig’s Head

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