merci monsieur cochon!

well, here it is ... the finished product! we spent about an hour getting this ready. well, in actuality, Jean-Yves extracted the head from the pot and removed the meat while I squeamishly alternated between closing my eyes and observing. Let me tell you, seeing the jawbones with teeth intact was a bit much... but I soldiered on and chopped onions and parsley ... wanting to do my part...ahem.

Meanwhile JY chopped all the meat and mixed the paté ... using gros sel, parsley and onion. The head had already been boiled (by me!) for about 4 hours with carrots, fresh thyme, fresh laurel, celery, onions, and peppercorns. It became kind of 'sausage-like' and then was spread on sheets and baked in a hot oven for about 40 minutes, until brown and just beginning to crisp.

Now I will slice it, put it in freezer bags and then the freezer. The small one I've been instructed to retain for immediate consumption!

my date for Friday ...

oh.my.god.

When Jean-Yves suggested we make a porc paté de campagne using tête de cochon ... I'm not sure what I imagined.

But ... being me, I retorted "I'm game" and made my way to the boucherie and placed an order for un tête de cochon, entier.

Eyeing me dubiously, they told me it would be a few days ... but dutifully inscribed my name in a journal and told me jeudi matin.

well now. just got back from the boucherie and off the phone from an uproarious Jean-Yves... when I arrived at the butcher and reminded them who I was, le monsieur disappeared with an ever so slight smirk and returned with the fellow above. I guess I was thinking someone would have kindly removed all of the various aspects that certify Yes, this is the head of a pig. But no, Wilbur's cousin was there staring back at me ... and now he's in a box in my fridge.

When I saw the item in question, I had to excuse myself and call JY to confirm that yes indeed, I should be receiving one head, complet! he was in the shower and Etienne could be heard shouting to him through the spray. I went back in the shop and said, yes that's for me. We had a bit of a laugh as I explained that my friend and I would be making a paté, that I was a silly american and had no clue what I was getting into.

When I asked if I would be able to get a bag, a really good laugh was had at my expense. "Mais oui, bien sur Madame. Did you think you'd walk down the street with a pig's head under your arm?" lol.

So, now I have him. After I got home, I took this photo and sent it to JY with a big OMG! seconds later, my phone rang and I believe monsiur laughed till he cried. Given the fact that this has been a hard week for him with Etienne visiting grandma and a bit of the blues ... I was actually happy to be the butt of the joke ... it was very good to hear his laughter.

I now have some marching orders to begin boiling the beast. with lots of onion and garlic and parsley and such. I was able to beg off of cutting of parts (ergggh!!) ... hopefully, he will handle all of that tomorrow. I just need to kick off the witch's brew pot! I also found out there is something of a movement around eating the entire beast that is slaughtered for our whims. Read a very entertaining and useful article on cooking a pig's head and why ... Here.

I recently picked up a big pot for canning at a vide-grenier so I'm all set!

double, double ... toil and trouble ... fire burn and cauldron bubble ...