There wasn't enough of these to serve on their own. We used them along with the livers, hearts, tongues and kidneys to make the pate.
These were the loins and tenderloins we grilled for
Grilled Loin with Chorizo and Clams. We grilled them over apple wood.
The fat must be completely removed from the skin. Then they were layed on a sheet pans to dry over night.
We fried them and dusted them with hot smoked paprika and salt
We used three kinds of dried hominy which needed to be soaked for three days.
This meat and fat made 8 2-3 pound pates and Chorizo. The chorizo was used in the Grilled Loins with Chorizo and Clams. The sauce was made with the stock of course.
These were used in part for the
Traditional Posole with Roasted Chilies and Fresh Tortillias
My hispanic dishwasher, Irma, made the tortillias by hand.
For the Posole Chester roasted Poblanos and Anaheim chilis.
The broth was made from the heads, trotters, hocks and neck.
It simmered on the stove for 3 days. In that stock he braised mostly shoulder and a leg or two for the pulled meat.
These were used for Bacon Baklava and the Bacon Brittle.
We put a light cure on them for 24 hours and smoked them in our oven with apple wood and mesquite
One of our dishes was Whole Roasted Pig with Braised Greens, from the farm, and Greek Potatoes.
Of course we used the whole animal
I put the pig in the roaster at 8am, and it was ready around
3pm. The skin was crispy and the meat was moist and tender.
Jake made an adobo sauce for the dish.