Porchetta di Testa

Air dried cured Meat Techniques

Postby saucisson » Thu Oct 22, 2009 9:56 pm

Please don't post pictures of ovens like that, you make me very jealous :lol:

Lovely stuff !!

Dave
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Great hams, from little acorns grow...
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Postby cannyfradock » Thu Oct 22, 2009 10:23 pm

Dave

Was that a pat on the back or a poke in the eye!!!!!

Nice to have a little comment from you on my current project. Shall take pictorials from start to finish and keep you posted.

Regards Terry (C.F)
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Postby saucisson » Thu Oct 22, 2009 10:35 pm

Pat on the back :D

I have several books on the subject and only enough space on the shelf, not enough in the garden :)
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Postby wheels » Thu Oct 22, 2009 11:29 pm

You're welcome at my house - but bring your trowel and mortar with you! :lol: :lol:

That oven looks superb.

Phil
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Postby Zulululu » Fri Oct 23, 2009 6:40 am

Cannyfradock, go for it I would love to try this one out, this is the best idea I have seen to use up a pigs head and would love to try it.
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Postby cannyfradock » Fri Oct 23, 2009 7:50 pm

Finally had a go today at boning and rolling the pigs head. Took 40 pics in all and here are a few of them. There's even one of me next to the pigs head......p.s I'm the one on the right.

http://picasaweb.google.co.uk/cannyfrad ... figeyumQE#

Rolled the pigs head purely for the pics then cut the string back off to marinate the meat for 24 hrs then I shall re-roll and cook.

Regards Terry (C.F)
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Postby saucisson » Fri Oct 23, 2009 7:58 pm

I love the last photo, that truly made my day, thank you for sharing it with us :lol:

Dave
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Postby wheels » Fri Oct 23, 2009 9:16 pm

Photo 8 is superb!
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Postby cannyfradock » Sat Oct 24, 2009 3:05 pm

Glad you enjoyed the pics

I was impressed with how it turned out but more impressed with the help, feedback and interest from you guys on the forum

Shall post the "after" pics shortly.

Regards Terry (C.F)
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Postby Mike D » Sat Oct 24, 2009 7:17 pm

Which one is you again in the pics Terry ?? :wink: :lol: :lol: :lol:

You must have been a boy scout tying neat knots like those - mine never turn out like that :( and you must have been tempted to try the "mask" on in picture 4 - I know I would :shock:

I notice you left the eyes in the skull - was that so it would see you through the week? (GROAN!)
Cheers,


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Postby cannyfradock » Sat Oct 24, 2009 7:49 pm

Hello Mike D

I posted the last pic on the linc as a little jovial twist, on carrying out a serious task of trying to create a Porchetta di Testa. I expected a few flippent remarks, otherwise I would'nt have posted it

As for the knot tying, the only pics that I've seen on the web of this dish have been a p*ss poor attempt at true butchery boning and rolling.............If a job's wotrh doing it's worth doing right.

Don't know if your post was interest in the joint of meat or just a general micktake, either way, nice to get a post from the other side of Offa's Dyke.

Regards Terry
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Postby Mike D » Sat Oct 24, 2009 9:50 pm

Not being flippant at all Terry. Quite the opposite really; I have never seen a pigs head used at all. I do apologise if I have offended you, it wasn't my intent. :oops:

I had heard of the phrase "you can use everything but the oink" in relation to pigs, but just thought it was one of those phrases that get passed around. To actually see a pigs head being used, and your photo's of it in process is both a delight and educational. I certainly would not have the patience, nor the skill, to undertake it and the way you have presented is very professional indeed. Very impressed.
Cheers,


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Postby cannyfradock » Sat Oct 24, 2009 10:33 pm

Mike

I was'nt offended at all from your post. Just mentioned that by posting the last picture I DID expect a couple of strange remarks!!! But broad shouldered and thick skinned etc. I can take all comments constructive or otherwise.

Nice comments from yourself in the interest shown in my little challenge.

Regards Terry (C.F)
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Postby Pork Pie Eyed Dolly » Sun Oct 25, 2009 10:30 am

Wow, that really is quite amazing!
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Postby cannyfradock » Mon Oct 26, 2009 12:05 pm

Updade: Have just put the Porchetta di Testa in to cook after marinating for 48hrs. Re-rolled it and wrapped it in clingfilm as I don't have a vacuum sealer. Also had to lose a big chunk of it as I did'nt have a large enough cooking vessel (see photos). What lookes like a tongue sticking out of it's mouth is actualy the flat-end of a pork tenderloin (seasoned and coated in honey) which I also tucked in before rolling. Needs 14 hrs cooking and then 2 days Resting/chilling before I can carve it. Shall post pics of end result. Here are some pics of the next stage of this prosess.

http://picasaweb.google.co.uk/cannyfrad ... q6vg47wIQ#

Regards Terry (C.F)
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