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WW notes that the recipe says that brawn made of a pig's head is "seasonable from September to March."
Somewhere in Jeffrey L. Steingarten's second book -- It Must've Been Something I Ate: The Return of the Man Who Ate Everything, he relates a trip to Paris to witness the slaughter of a 400-pound pig, the collection of its blood and the creation (and canning) of the perfect boudin noir. In the essay, he mentions that pigs are properly killed only in the winter in France. Why this is true, he does not disclose.
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brawn
Wordwind 02/15/2005 9:52 AM ![]()
Re: brawn
belligerentyouth 02/15/2005 12:33 PM ![]()
Re: brawn
plutarch 02/15/2005 1:05 PM ![]()
Re: brawn
AnnaStrophic 02/15/2005 1:07 PM ![]()
Re: brawn
belligerentyouth 02/15/2005 1:20 PM ![]()
Re: brawn
Father Steve 02/15/2005 1:49 PM ![]()
Re: brawn
tsuwm 02/15/2005 2:32 PM ![]()
First, take one pig's head ...
Father Steve 02/15/2005 7:21 PM ![]()
Re: First, take one pig's head ...
Wordwind 02/15/2005 10:16 PM ![]()
Re: seasoning to taste
maverick 02/15/2005 10:26 PM ![]()
Re: First, take one pig's head ...
Father Steve 02/16/2005 1:56 AM ![]()
Re: First, take one pig's head ...
of troy 02/16/2005 3:16 AM ![]()
Re: First, take one pig's head ...
Wordwind 02/16/2005 9:10 AM ![]()
Vegetarians
Father Steve 02/16/2005 1:46 PM
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