half a pig's head can be bought very cheaply from a farmer or farmers'
market and turned
into several meals. One good use for pig's head
(or feet, called "trotters") is to make a brawn out
of it. A brawn is a type of
head into a large crockpot. Add potatoes, onions and other root
vegetables to fill in the spaces around it. (You don't have to add veggies, but as long as
to be spending the time and energy to cook the pig head, you may as
well get an extra meal out of it.)
Cover with water. Simmer or slow cook for 24 hours. When everything is
cooked, take the vegetables out and eat with any
meal. Drain off the
liquid and then when the cuts are cooled off, trim all the meat off of
it as you would pick the meat off a turkey carcass.
A half a
should produce about a quart of meat.
make a lunchmeat, or brawn, pour the liquid back over the chopped meat
pieces, cover and set in refrigerator until it has turned to gelatin.
The gelatinized meat pieces can then be cut up and used in sandwiches.
(Make gravy from any extra liquid and add it to those vegetables for a
use for the picked meat is make a pork pie that can be served as the
main meat dish at a
dinner. Take the meat that has been chopped up and pass it through a
meat grinder, to make ground meat. Mixed the ground meat with some sauteed onions,
sea salt, a spoonful of
flour and a dash of soy sauce. Boil a handful of
dandelion leaves or other greens, if desired, chop and added to the
minced meat and onions
mixture. In the autumn when the windfall apples are plentiful and need
to be used, I also add some chopped apples, but that is
The traditional recipe is 2 parts flour to 1 part
fat and barely enough water to get it to hold together. Smush the fat
into the flour and add enough water so
that it can be formed into a ball. Sprinkle with flour and roll out 1/4
inch thick. Cut into shapes to fit bottom and top of the pan you will
be using to make the pie. Mix the ground pork with the sauteed onions,
fill the pie pan, cover with the pie crust.
Bake in a medium oven until crust is browned.
can also use the chopped meat and broth to make a soup.
salt, sauteed onions
and thickener of choice. Bring to a boil. Serve with bread and cheese.
(For thickeners, I recommend heritage
wheats such as khorasan (kamut), emmer, einkorn or spelt, or non-wheat
as gram (chickpea) flour,
arrowroot or cassava (tapioca) flour .