WARNING this video will make you hungry! INSANELY DELICIOUS Head Cheese!

WARNING: This Video Will Ignite Your Culinary Curiosity! 🍽️🔥

Hey Hey!!!
Join me, Chef Andrés, on a journey into the world of traditional charcuterie, where we transform a humble pig’s head into the exquisite delicacy known as head cheese—or as the French so elegantly call it, Fromage de Tête.

This centuries-old technique is a true testament to the beauty of nose-to-tail cooking, embracing every flavorful, collagen-rich morsel to create a dish that is as delicious as it is sustainable.

Silky, savory, and bursting with depth, this head cheese is a celebration of texture and taste, perfect for any charcuterie board worthy of any Michelin Stared restaurant, or a simple sandwich that will satisfy your even the most discerning Gourmand.

✨ What you’ll discover in this episode:
✔️ The art of head cheese—from sourcing to the final masterpiece
✔️ Essential techniques for extracting the best flavors and textures
✔️ A masterful blend of seasonings that elevate the dish to gourmet status
✔️ The perfect pairings—homemade mustard, pickled jalapeños, onion marmalade, and fresh-baked focaccia

Whether you’re a seasoned chef or an adventurous home cook, this recipe will change the way you see charcuterie forever. Bold flavors, traditional craftsmanship, and an irresistible result—this is culinary alchemy at its finest.

Recipe:
1 pigs head of approximately 6-8 lbs
1 onion diced
2 carrots diced
1/2 stalk of celery diced
Water

Spices for cooking the piggie’s head:
3 tbp black peppercorn
6ea bay leaves
6ea clove
3 tbp fennel seeds
3 tbp coriander seeds

Seasoning:
optional with the exception of the first 3
2 tbp cracked black peppercorn
3 tbp sea salt (may need more please taste)
1/3 cup apple cider vinegar
2 tbp basil buds
1/4 dried lemon zested

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