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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.
Entire Thread Subject Posted By Posted brawn Wordwind 02/15/05 09:52 AM Re: brawn belligerentyouth 02/15/05 12:33 PM Re: brawn plutarch 02/15/05 01:05 PM Re: brawn AnnaStrophic 02/15/05 01:07 PM Re: brawn belligerentyouth 02/15/05 01:20 PM Re: brawn Father Steve 02/15/05 01:49 PM Re: brawn tsuwm 02/15/05 02:32 PM First, take one pig's head ... Father Steve 02/15/05 07:21 PM Re: First, take one pig's head ... Wordwind 02/15/05 10:16 PM Re: seasoning to taste maverick 02/15/05 10:26 PM Re: First, take one pig's head ... Father Steve 02/16/05 01:56 AM Re: First, take one pig's head ... of troy 02/16/05 03:16 AM Re: First, take one pig's head ... Wordwind 02/16/05 09:10 AM Vegetarians Father Steve 02/16/05 01:46 PM
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