Future Heads

I made my head cheese. It wasn't as delicious as I envisioned it would be, but still far better than my lackluster memory of it (luckily), and eventually we will prevail. And by we, I mean my dad and me.

Not for immediate retrial, however, because as thrilling as it is, smelly is the process. Surprising, I know, but simmering the head of an animal (and a hoof or two) in a suburban townhouse is not necessarily the most appetizing process. And we had two pots.

In the end, the experience out-awesomed the result. It sparked my interest in charcuterie (curing meat), a topic I didn't know I LOVE, and gave me an opportunity to butcher a pig (more to come on that).

We'll do it again next year.