Thursday, August 21, 2014

Post and Courier Features Butchery Class Charcuterie Project

Chef Stefanelli's Butchery class was featured in the Post and Courier in an article titled: "Flavor is in piggy's head. Get an insider's view of where charcuterie starts."
Chef Stef and CIC student Marcus Middleton created an array of charcuterie from the head of a Keegan-Filion Farms pastured pig. On the board, bottom left, are are the pieces of charcuterie that they produced: 
Dr. Pepper Head Cheese, Crispy Fried Head Cheese, Pancetta di Testa (head pancetta), Chili Braised Pork Cheeks, Crispy Head Pancetta

Thanks to Chef Sean Brock for sharing the recipe for his pig's head 'pancetta' from his upcoming cookbook, "Heritage."
To read the story:

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