Pig-head mortadella

Chefs Connie Desousa and John Jackson of Charcut Roast House created this one when they first opened their restaurant in Calgary, a little unsure about the reception for “pigs’ heads” in what was a “steak-and-potatoes” town, but it seemed to work.

Pig-head mortadella

The face, excised from the head and then sewn up, makes a perfect vessel for holding the delicate emulsified meat, filled with pistachio and truffle mortadella mix and then roasted gently for approx. 9 hours. It’s then sliced, using their classic Italian hand-turned, red Berkel, into paper-thin pink sheets, studded with green pistachios. They serve them, fluffed and piled onto a wooden paddle, alongside a bowl of the locally named “prairie caviar” or grain brassica mustard.

Finest kind.

 

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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