Headcheese from Cooking Meat: A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat (page 307) by Peter Sanagan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Simmer pig parts for about 5 hours. Allow seasoned mixture to set overnight in refrigerator.

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