I could make you the Depardon, as in my childhood memories ....
I could simper that I will not disclose the address of the pig farmer nor the circumstances of the death of the beast under pain of vendetta Cevennes
... I would be lying if I told you also of large tables, family collected (the ban and rear tank to bench), men wearing hats Adolphe Lafont steep rancid filth who chabrot at 7 o'clock in the morning then embrayent the booze incunabula (the privilege died in alcohol 1986 with my grandfather) and grandmothers sorting by the hearth of the wild herbs pudding ... I could
appropriating the story of cousins X. that drive the tractor to cover the screams of the beast, the cousins of Y. who put the chard cooked overnight in a Saquet under the wheel of the tractor because the slightest drop of water could spoil stomachs ... and go on, and on the etymology of the name compared the event,
" tuade "to" sacrifice "through" Day porcale "For
kill at home, long tolerated for personal use is strictly prohibited to evoke equivalent to using the M word ... .. Palermo side ... My
pig (actually my half) spent his life under the oaks ...
... outdoors, fed on acorns, wheat, roots and pumpkins as the last century, eight long months instead of 2 in intensive production, 175 kg (we asked a small !!!!) but he was killed and eviscerated full legality to the slaughterhouse and delivered into 4 wedges.
confess that the prospect of handling such a weight scared me a bit ... I
thus avoids the pictures I kept in mind: the beast that comes out of the pigsty and cries unsustainable, the A child who is tail, the woman who collects the blood, the smell of the buckling of bristles that lifts the heart, dogs, wild boar hunting private that day by the smell, hoses washed in the river ...
... and carefully scraped the rubber boots in mud, his hands chapped from the cold ... and the photos bidonnées.
But first appropriations:
Material: bowls, aluminum trays, chopping and embosser pro machine to vacuum, electric balance, plastic food containers, pepper, string, etc. from home ... Metro
Peppers' mix mill "and also of" intellectual "(Cubeb, long, Sichuan ...) and other perfumes in the land of Oc sacrilegious: cardamom, Espelette, Cognac ...
Arleux Garlic Garlic Rose Uzès
Sage, Frigoul , rosemary, oregano and salad wild garrigue
Chip truffles and pistachios G Detou
And chard, dried mushrooms, juniper marinated in our land by my mother Water of life plus 15 years of age, sterilizer, jars the Perfect ... the list is huge ...
To "do" this pig (actually a pig and a half or 260 kg live) we are only 6 on the first day (the second and then 4): 3 engineers
gadzarts, kings of "techno-ergonomic process" and stepmother of one of them, a physician pathologist zany kitchen and myself.
So, no "fooling around", so I think the rate of return indicated by
"The meat in the country" in relation to body weight or 75%, we should graze anyway the 195kg of finished product ... Well, we were really wasted, we have retained or hooves or hair and after two days of cutting, chopping, stuffing and stuffing was waived sawing the skull to remove the brains ...
No Image Epinal therefore (it is not in the Vosges), the pig we work in a garage of a house on the side scrubland outside and bake, no tractors in the yard but even so four cats and sly to monitor the garage at night barricading for foxes.
Level flavors, one is a bit-level fusion procedure but it works
"By The Book":
After a phone call to Eric spent Ospital * VIC (Very Important Butcher), I realized with horror that the "pen", the latest fad ibérocochonne is probably partly sausage ... Argh, I saw much land yet to 29 Chateaudun street and stroll through the labyrinth of corridors, frightening some students passing carelessly swinging my arms after a bloody little thing in a ziplock bag as a MIUMIU
... Next year we'll try to find it. It will be because cotton on the Internet, nobody says how it is muscle. We'll have to find a bed that the Iberian Google Euscadi otherwise in the text Christine may dry out somewhere at the trapeze.
In a cold beggar (thank you again to the inventor of mittens) ...
... and despite discussions on engineering procedures, tests pepper connected, the combustion gas frozen laborious and rules three times fanciful, it rocks a lot, or rather it pots.
I already made the black pudding, sausages, brawn, ham from York, pates, brine but still in pieces.
head is set to cook with your feet like a pot-fire for the brawn, it takes 4-5 hours to cook, second cook tomorrow. (It was a pig and a half but two heads, it's still not hard!):
debit is first the front legs to hams, and two hind legs to the sausage and the third for a ham hocks York by separating that go in brine.
Then we remove the chest and then details them through. The use of the saw is much more easier than I thought:
The loins are then processed into boneless roasts.
Belle mom prepares to costillous rouziguer noon:
The back fat and the stomach are removed. He belly is skinless and chopped.
Everything else is skinless, split between fat and thin and chopped separately for pies and sausages. The rinds are comprehensive and up-to-cook a stew.
Previously, it has kept small squares that can twine around a thin stick of salted and peppered, they will go in the pot-au-feu.
Meanwhile, in the "anapath" Christine size blithely in the viscera and we deployed the strawberry. You knew you, strawberry, this little-known part used in the sausages was the mesentery, an irrigation system that connects the small intestine to the abdomen?
tripe Through my experience, I support Christine us find the pole so the diaphragm
and last tab. Here, I do not know the human equivalent but it occurs anyway. Then
attack: First
liver pate:
Foie gras and chopped + throat + salt, pepper, spices and Frigoul 4:
Then the sausage based on the principle of two parts lean to one part fat, with 4 spices, thyme and garlic or garlic-free:
For dry sausage, sausage nitrite salt to salt.
rennets idem, with wild herbs and Swiss chard, wrapped in caul and then roasted in the oven. They are not very green, I eased to the frozen ground the day before, a big bag of dandelions, chicory, mallow, sorrel, borage gave me after cooking and spin vigorously in a towel to a handful which I added fresh green Swiss chard and half white, all passed through the machine with the meat. Everyone loved the salad Wild balanced with a slight earthy taste of the chard.
rind sausage:
rinds 2 parts to one part sausage
pies on the same basis as the sausage:
At the orange zest and juice base + orange + onion + Cognac + 4 + salt and pepper spices:
For mushrooms:
Base + + rehydrated dried porcini mushrooms Shallot + Thyme + Juniper in brandy + spices + salt and pepper
Spicy East-West
Espelette Base + + Sichuan + clove + nutmeg + + rosemary salt and pepper
was sterilized 3 hours at 100 °, botulism will not pass by us:
The sausage arrives. Faced with the difficult task of reputation, my cousin told manufacturing to the farmer's wife:
Next year I'll look ... Then I experiment
:
Sausage Christmas: basic + shallots chopped fine pistachio truffles + + + + nutmeg cardamom
Andouillettes:
Strawberry + base + sausage + cardamom + nutmeg salt and pepper are
pocket these last two into the broth that perpetual groove flavors since yesterday ...
... Once completely cooled, they are put under vacuum.
For sausages, hash big hams, adding fat belly and classic seasoning, salt, nitrite, a mixture of good pepper, ground house and also in grains, spread out on cloths to sweat before being suspended:
For dry sausage, sausage nitrite salt to salt.
For hams, local technical: plaster of nitrite salt maintained by a machine that will be changed several times when it becomes saturated after a few weeks, rubbing alcohol and stay in the cellar:
rolled pancetta thyme, bay leaves, rosemary, salt and pepper nitrite, tied very tight:
Bacon: same principle with Espelette extra
Since that time, the fault has melted ...
I filter to get the lard and collects small residues: grotillons.
We cook with it but also makes the focaccia grotillons this marvel of the Lower Cevennes, my madeleine ... ahhhh ... the best has only one address: Rue Mandajors in Ales.
And in the end, rillettes unorthodox (JYP, do not read this side of Le Mans):
I cook a few bones in the cup lard and meat, I mixed with a little lard, spice, put it in a pot with bay leaves and garlic and Arleux hop sterilizer ...
Night falls, lard freezes as I poured into the cups. Christine has 5
plucking pheasants and empty for his Christmas dinner ...
... the table on the terrace patina fat frozen, there is no hot water, I give up my cousin loosely because I have to return to Paris tomorrow morning to write a cookbook-slimming ...
I do not know why suddenly I hear your laughter ...
fatty
NOTES FOR NEXT YEAR:
We never have enough bowls
Reduce salt in the sausage to 15 grams per kilogram
Softly on the 4 spices in the sausage
Anyway, do it yourself, use only spices whole and grind on demand:
All good pepper and give the lion's share Pepper "couture" in amazing pies
This time, do not forget the sage and mace
Bring some hare, duck and foie gras to different pies and make a paste of lard to make pie crust
Bring to the paprika chorizo
Above:
HOT WATER PIPE IN THE GARAGE !!!!! As
pudding:
Do not let the person who made them turn the bottle of orange blossom. For in Languedoc, the sausage is very special, it is done with herbs, chopped finely for a silky texture, returned to the blackout and found warm spices, anise and spice 4 (or a glass of pastis) and bark orange or orange blossom. Anyway, allow an extra day to pick enough wild herbs. In recent decades, most butchers do ... in Spinach box!
If we do not suspect it goes, but here I am saying that a principle of respect for all women who preceded me.
But it is in memory of my mother that I saw all his life dull knife in hand, returning from the scrub, dandelions, lettuce, chicory to the log, mouro dice and other federal lachugas salvatjas her apron full ...
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