Season 1 · Episode 21
Ep. 21: Holiday Grab Bag Q&A, Part 2
A Meatsmith Harvest · Farmstead Meatsmith
December 4, 201847m 18s
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Show Notes
In these episodes Brandon and Lauren discuss holiday meal topics of all kinds focusing mainly on roasting a pig's head. We also discuss head cheese, lard, lardo, roasting a whole piglet, and more!
*** We apologize for the sound quality; we had technical issues and salvaged what we could. Thank you for listening. Introduction and Announcements:- Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith.
- We have upcoming fall classes!
- Making headcheese without the cheeks... Is it worth it?, 1:00
- Removing lead bullets from the head, 9:29
- Roasting a whole piglet, 11:57
- To shoot or stick? 17:41
- "Odd bits" side dishes, 19:57
- Leaf lard - how to render to remove smell, 27:58
- Curing lardo, 31:30
- How we're preparing our Thanksgiving ducks, 39:13
- Westland Distillery: https://www.westlanddistillery.com
- Charcuterie and French Pork Cookery, by Jane Grigson: https://www.amazon.com/Charcuterie-French-Pork-Cookery-Grigson/dp/1902304888/ref=sr_1_3?ie=UTF8&qid=1543432360&sr=8-3&keywords=jane+grigson
- Burton Hill Farm, Vashon Island: http://burtonhillfarm.com