Frank Brentwood wrote: Uses the head, feet, and ears. (That is not my recipe, just an example. I have never made it myself but was convinced by an old Italian gentleman named Aldo to try his. Fantastic stuff.)
Lorenzo Costa wrote:yes that is typical in tuscany, we call it soppressata, and you actually make the head, the tail, the feet boil for a few hours and then take off alle the meat that is still attached. you mix it with some pieces of fat, lard, and a lot of spices and once it cools down it's done.
Irene Kightley wrote: I've used intestines for sausage casings but they were uneven and parts tear easily
Leila Rich wrote:I've only ever used salted caul fat, but it is awesome.
Very coarsely grind, or finely chop, pig's liver kidneys, bacon, onion, sage, thyme, fresh breadcrumbs and seasoning.
mix it well and make patties, well-wrapped in generous squares of caul fat.
fry them in lard so the organs are still a bit pink.
Rest well before serving.
Eat with anything, although I'd be thinking potatoes and something cabbagy, maybe sauerkraut?
Irene Kightley wrote: caul fat, the lacy membrane which surround the pig's stomach, for covering terrines and making faggots, Handled carefully, it rarely tears and there's usually enough to replace any parts which give way when you're covering the contents of the little packages or the terrines.
Irene Kightley wrote: the crépine (Caul fat)
I'm making that up as I go along though....
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