After the video I posted yesterday, some people have been asking me what we did with the meat after butchering the pig's head.
First we fried the tongue like a steak (highly recommended as delicious by the notoriously fussy eaters in my family).
Then we made some terrines using herbs from the garden.
Hope this shows that from very little, and without much effort, it's relatively easy to create restaurant quality (i.e. high quality) food products.
Before
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