How To Debone And Cook A Pigs Head. TheScottReaProject
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- Опубликовано: 2 дек 2015
- Tete De Porc Farcie. A Stuffed Pigs Head.I Show How To Completely Bone A Pigs Head.Then stuff it,tie it cook it,then press it to make this stunning French classic.It truly is an amazing dish,that tastes divine.This is Charcuterie at its best.Nose to tail butchery/cookery, using every thing but the squeal.
Many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You.. 
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I am a American butcher and I make my staff watch your videos because you are spot on man and we are know over filled with orders after adopting your way of butchering. thank you for the videos
What city and state are you in ?
Mesar Albujeyash there's nothing grammatically incorrect about the phrase "American butcher." It just means that he's a butcher who lives in America. We all know you don't eat pork, now fuck off.
nathan davis
Hope you teach them to follow safety regulations and remove rings before work!
They're more like dogs than rats. You probably eat goats. Goats are also tasty but closer genetically speaking to rats
masei Albu Chinese and indians love rats on a stick so hey, some people eat pigs, and some don't. I don't give a shit if you don't, or do. So why bringing this into discussion ? If someone wants to eat it contrair to your believes , he is free to do so . I for example don't like camel meat , because i heard sheep herders back you place, rape them every night, and i wouldn't put camel meat in my mouth. :D
Would love to give that a taste!
boop
getting inspiration for CWTC I see...
glad to see robbaz has good taste in cooking channels
unexpected seeing Robbaz here
How To Debone And Cook A Kerbals head xD
People!
This Butcher/Chef is Brilliant! He actually made pigs 🐷 head very appetizing! Fantastic!
Wow... I never realized just how much meat was on _just the head_ of a pig. :o Learned something new. :P
Absolutely amazing Scott!! WOW!
I really appreciate the time, effort and detail that you put into your videos. I also appreciate how you use every bit of the animals you prepare. Thank you for the priceless information!
OMG! I made this, not once but twice! First time I fallowed you step by step. (no press, lots of foil wrapped bricks involved ) second time I replaced the parsley with cilantro (forgot it at the store and my garden wasn't giving it up) both ways are amazing. After all this was cooked up. I added collard greens to the broth that was left along with some fatback.
Honey the heavens opened, the angels sang, and I now have 6 quick meals in my freezer when I make corn bread.
Thank you so much. I had a lot of fun(once I got past those couple of tricky places my knife didn't seem to want to go)😊😊😀😀
lol
I've only just started watching this channel, and it earned an instant subscription! I'll admit, I did shy away at the thought of eating any part of a pigs head, but having seen the magic Scott has worked previously, I knew it would be worth a go. I can honestly say I'm in awe! Think I'll go get myself a nice pigs head now!
For some reason, when you started cutting the head at the end after it had been pressed, it made my eyes tear up. The pride you took in your work, the way the meat came out, the old press, it reminded me of this quote from a book by Edith Nesbit: "it had been made in the days when men sang over their work and put their hearts into it, so that the things they made were strong." If only things were still made like this, more often. I feel like great damage has been done, or something very important was lost by my generation and even the ones before it, young people who grew up on only meat made and processed by large corporations, and not just the meat, but everything else, until they no longer remember how to make these things and would even look at them as disgusting or strange. I want to change that, which is why I am so fascinated by your videos, even as someone who grew up during this recent time, when it is so hard to find food like this, or even impossible, unless you cook it yourself. I want my one day children to get to eat food like this. Thank you for keeping tradition and knowledge alive, and instilling it to people like this.
Beautifully said.
Well said. Screw modern society and the scared, desperate way people cling to social acceptance and cultural norms.
I never knew there was that much good meat in a pig's head.
Fantastic!
I agree, I personally think it's hypocritical of people to love eating tons of meat but recoil away from certain parts because they remind them that they are eating bits of a dead animal. People should either eat nose to tail, not waste half the meat out of disgust, and get back in touch with what they're putting in their bodies, or stop eating meat. Living in a way that we are totally detached from the natural world that we are dependent on is unhealthy, both for the planet and for us as a culture.
That guy just sticks his fingers into a boiling pot and doesnt even flinch. Thats hardcore.
Scott is so metal
He stuck it in twice. Hahaha...
he really is pretty bad ass! let's see Alton Brown do that!
That is std procedure. However, rigs and watch shouldn't be there. If time is of the essence, a clock on the opposite wall is best.
It's rock and roll butchery, baby!
My God, that is BEAUTIFUL!!!
Beautiful dish Scott. I appreciate your time in making this meal.
I was surprised at how it came out and it made my mouth water. Thank You for this fantastic video and hope to one day make this myself.
I don’t know why, but dealing with the head of any animal is very difficult. This looks amazing and what a great video. I’ve tried several of your recipes and find them easy to follow. Thanks mate.
Man, what an effort. Thanks for sharing. Just ordered an old Meat Press. Now I"m calling the butcher for a pig's head. There's a restaurant in Chicago called "Girl and The Goat" and she has an appetizer called Pigface. They pan sear the slices and serve them with mustard, cornichons and pickled vegetables. I so want to do this. Thanks Mr. Rea.
You're showing that animal so much respect by you're nose to tail approach and you're handling of it. Well done and another grand video, keep them coming.
Wow Scott! This reminds me of my military service in Germany, when I was introduced to "head cheese!" The best open faced sandwiches that I've ever had... OK, now I'm drooling! Lol
My new favorite channel
"Rock-n-roll butchery"....it certainly IS! Terrific vid. Thanks.
Always getting hungry when watching this guy !!!
Incredible. In italy we call that "coppa di testa", i love it, one of the cheapest and tastiest cold cuts out there, but it's hard to find cause we are losing this kind of tradition and younger generations tend to be picky (i am 24 and i am the only one i know my age eating this, or tonfue etc). Lovely to see how this culinary traditions are shared all across europe thou
My favourite! Loved it as a child - now I want to make it!
Europeans are just cool...... Incredible diet, and gastronomy.
Brings a tear to the eye Scott, especially the finished product. I could fare taste it, it verges on cruelty just having to watch you slice and taste without having a bite myself. L'm tempted to have a go myself, but what do I do with the wife while I'm at it? Another wonderful video, brings back memories of days gone bye, when you'd get this at the Pork Butchers up town.
Oh this is beautiful . . . I have brand new respect for the beauty of pig head!
That looks so amazing. And I can almost remember the taste. Brings back days of my grampa n grammy. Thank you so much!!
We have a similar dish in Nova Scotia called "potted head". My Grampy used to make it. We just take the organs out of the pigs or calf's head (eyes, tongue and brain) and cook the whole head for hours and hours with onions and summer savory. after its cooked the meat and onions are layered in a dish the the liquid is poured over it. I know there was pressing involved. If you do iy right there is a nice layer of aspic around it. It's served at room temperature with mustard beans (a pickle) and potatoes. I wish I had paid more attention to the process. Your video brought back some memories for me. Thank you
Ryan . I'm Nova Scotian as well. Mom and Dad made ' head cheese' from the head. It was pressed and had a distinct flavour. Like you, I should have paid more attention. As a kid I thought the process revolting so head cheese was always made during school hours. 😊
Ryan p Yup, head cheese or souse is what we called it.
I believe firmly that ALL British cuisine was established on a dare.
+hiddentomb1 still, bath chaps, haggis, that fish pie, head cheese. Ect
explains everything.
Matty Ice Don't forget those jellied eels
lots of old recipes are weird, all peasants trying to make scraps taste good. leads to some creative odd stuff
Lots of recipes started with either ways to make it last for long periods of time (like pies) or medicinal/religious reasons. Mixes of salt, sugar, spice, etc had different effects on the body. They thought if you had anger problems, or were cholic, etc. That things could be corrected through diet.
Scott Rea is the best, even if you don't enjoy the butchery aspect, his sense of humor is something everyone can enjoy. Much love from your friend across the pond.
done with a touch of humor, unlike most other cooking demos.
I am about to buy a whole pig for 120 us dollars. she weighs almost 300 lbs. I am butchering her with a friend, and I will definitely be using the head for this. looks Alot like spam, which I love. thanks for the wonderful idea.
How was that pig
Came in here wondering what you would do with it. That's some great meat (i love jowl) that a lot of people would let go to waiste (since they have become so disconected from the animal that provides the meat). Truly you have made your craft to an art. Best Wishes from Holland!
Awesome video. You are a great old school butcher and cook. Love the press. More videos
My god, this is amazing. I'm saving the video to do this next winter. Thank you for opening my eyes up.
I'm a veggie and I am hooked on your videos.
hook it up.. Rach
Oh the puns in the beginning.... :)
Ahh! Can I come get adopted just for the meals? I could lardly believe my eyes how delicious and wonderful! It took me back to my uni days.
You are a master butcher i think. I like your channel more than anyother butchery channels. Great work.
Haha, I've never seen him this excited before :D
You sir are an artist!
Learned Wolf Said Hannibal Lector
And YOU ARE THE MASTER of your trade! This is just amazing! I wish, I could easily buy a pig's head here in the USA in CT. Apparently, it is easier to buy a gun in half an hour than finding a pig's head in a half a year.
Looks bloody great - pleasure watching a real professional
I'm Chinese and it seemed like nobody but us enjoyed this cut at first before I found your video. It's very interesting to see your way of preparing this cut in a western manner. Also, do you eat the brains too?
Much respect.
We do this in Louisiana too
I've never heard of Coleman's Mustard until I started watching your videos. Now I'm going through 3 bottles a week.
They're $5 a bottle in Oz.... Shame on you for spreading the addiction.
Thats bordering on addiction dude...good ent it, all the best
+Scott Rea colemans mustard is my go to English mustard so hot and pungent
i have whatched this video a lot! one of my favorites! you have taught me a lot about butchery and cooking! thank you for what you do!
I using it too from time to time, the British Orirginals, sauses, powders, etc are the best at my opinion, it´s worth the extra money.
That's proper mustard lad - not like the American stuff. Put hairs on your chest.
mmm looks delicious, this weekends project , thanks 👍
My dream is to establish a fine charcuterie in Egypt... There are a lot of Christians waiting for! Thank you very much Mr Rea!
this looks bomb, made me so hungry I wanted to try it. I was tonguing for a taste when you sliced it
Im from Norway, and I make this every x-mas...served with mustard,butter and "lefse" ( a potatotortilla)
That’s magic! Also thanks from my son and I for turning us onto the Coleman’s mustard! It’s not readily available in our area. We had to look around for it but it was well worth the effort. It’s all we use now.
Brings back memories of my Mum's pig's head brawn slapped between two bits of bread with red sauce - Wow!
Is that ham press made from pig iron?
+Dax Hallman Get out of here nerd! :D
+Dax Hallman My ham press is a car window.
stainless squeal.
Dax Hallman. That's sow boaring!
got to eat that pig, from the rooter to the pewter.
Question: Is that normally served cool/cold? I feel like if you fried it for a little bit (just to get a crispy outside) that would make an awesome hot sandwich.
Would be brilliant pan fried in a sandwich. Exactly my thoughts too.cheers
+Scott Rea wouldnt it melt in the fryer? its the gelatine keeping it together no?
anabolicmind Like a deep fryer? Idk about this for sure, but in a skillet, its only cooking one side at a time, so maybe the cooler side holds it together while the other side is frying...my best guess anyway
That beauty would be the Center piece on my ploughmans lunch.
usually served cold. You could fry it a bit, but the gelatin would melt so you would lose its shape. I think fried would excellent. You could also pickle it in this final stage of preparation with a bit of white vinegar and salt and served cold.
I've made it today and it's an amazing taste. I didn't have a press, but I improvised.
Thank you Scott.
Loved every minute of that mate.
Hey Scott do you have any videos that utilise ox tongue ? I would love to see you do something with ox tongue
ruclips.net/video/JcViVjC1YcI/видео.html It's just as good as this one. I love this guy.
Somewhere, out there, in an alternate dimension, there's a bipedal pig kissing the nose of a dead man with a Mars bar in his mouth.
Don't get me wrong, I love butchery too.It's just me being morbid.
@Kevin Durham Fucking lol
You are soft. Get out from your room and travel. Pig head, feets and blood susages are the best
I can see the eyes of these poor things ..never want to eat it again..
Seriously? That sound like an idea for a horror movie.
I love your videos I’ve been watching for a long time thank you for all the hard work
Excellent video. This is definitely going on my bucket list.
"you can not beat a bit of head in the Morning" lol no sir that cannot be topped;)
2111onyx it can be topped she she gets on top lmao
And this comment has 69 thumbs up!
Lmfao
Top video. Anyone can chuck a steak in pan but to use everything is to respect that something had to die to give you meat. When you can get results like that with head who wants smoke flavoured water injected loin bacon?
When I was a butcher, we use to bone out pigs heads a put the meat in the sausages.
Ok, drooling here... We do pigs heads cut in half on the smoker, or deboned like that. Delicious! But this looks amazing! I could smell it from here! Well, need to go get a head now... because we absolutely have to do this! 🤤👍🐖
Excellent. Thanks for sharing.
Hello Scott from Quebec, Canada.
I was wondering if you ever made Haggis, i would very much like to try it and since you are so good with cuts of meat that no one else would work with, you know!
Thank you for letting me know if you have or will ever do it!
Hi mate.i have a haggis video.go to my channel and you will find it.or, just search how to make haggis and you will see it.all the best . Scott
Yep Found it and I will certainly make it!
We don't have sheep on lamb lungs available but i've seen veal lungs at an asian grocery nearby!
Bon appétit!
A David Cameron favourite
Fresh garlic,crunchy bread and thats it...what a food...nice!
wow, my mouth got so watery. i would try that no doubt. it look's amazingly delicious..yum
wait. he hasn't figured out a use for the pigs eyeballs?! I'm a little disappointed, no obscure medieval recipe from France?
As for me, I have no words
Excellent stuff -- i trained in butchery as a young chef in the 70's with the Meat and Livestock Commission -- modern chefs just dont seem to have the butchery skills to use meat with respect eg to use the lot. Your skills and total use of product pays respect to the animal which gave its life for our food.. respect sir..
Amazing as always Scott
wow! u turned that kinda "discusting" head (no offence, it's just that i would not eat something that looks like a pigs head) -to something that looked like a realy rough ham, it looks soo good. u realy make the whole pig count.
I'd put that in a sandwich, and bam lunch for a week.
That was awesome Scott
What a transformation. Looks great.
Scott rea my wife and I have watched your videos over and over again. I grew up in a butcher shop and now we do all our own in rural pa us. We have done braum, and blood sausage. Next is haggis and pork pies. Do you have any Mutton (not lamb) recipies. Steve and tracy sutter
Hi! Scott, Brilliant as usual. When you picked up the skull and open and closed the jaw I absolutely pee'd myself. The wife things I;m mad.
Spud
Fantastic !!! I just bought a young tender hog (109lbs) I messed up and let them cut the trotters off. But I kept the head on. Can't wait to try this. Ty mate!!! I'm from Holden Beach North Carolina.ive just started watching your videos and absolutely love them.
You re the best butcher ever Scott !!!!!
Be lovely in a sandwich, looks very professional. Any idea on how much pigs heads are?
+JamFilling Very cheap my friend,less than a fiver,sometimes free if youve got a good relationship with your butcher,cheers
$60 in Memphis, Tn, USA
JamFilling About 125.oo for a whole pig. The head is usually thrown away or used in makeup.
I paid £2.99 for one from my butcher in England in Oct 2017.
Loving your videos Scott, I've learned a lot just by watching. One question on this video though that I apparently missed: what does one call the press you used, and are they still made today or are they something one might find at an estate or boot sale?
Thanks in advance and carry on!
Scott you are a culinary king. Thank you!
It looks absolutely amazing, Scott. And I'm sure it tastes as good as you say.
david cameron just cried hus eyes out
is that what we call hoghead cheesw here in Louisiana?
Head cheese among the old time German Immigrants here in NY
That is really a fantastic recipe. Thank you very much. I prepared together with salad and fried potatoes. Food from heaven for us.
Beautifully done.👍
This must break David Cameron's heart.
Just kidding, he doesn't have one.
2 years ago
1 year ago
Why am i here, youtube suggestions?
Me too, what have I watched that made YT think I'd want to watch this
I have the same question.
Do you regret clicking? Though not.
RUclips thought you could use a smile. You get a big one in the beginning of the vid. :-)
That looks fun. And what an end product. Amazing job!
You make me laugh! You are my new favorite internet butcher!
We all know what David Cameron does with a pig's head...
Great job but you are far to careless when it comes to knife safety. Deep hand /nerve cuts can take months to heal , if ever ! Wear a glove on your left hand ! I know of a butcher who cut his hand through the back of his thumb joint , nerves cut , would not heal properly , had several operations to correct , still not right , put him out of the industry in the end .
Doesn't matter long as you're careful and not rushing you'll be good
Mmm, looks fantastic. Thanks for the vid dude.
If my brain wasn’t broken I would have remembered that this is one of my all time favorite channels!! Great job! Glad to be back 😎😎♿️♿️♿️♿️✌️✌️✌️✌️✌️🙏🙏👍♿️👍👍👍👍👍👍👍
What am I doing here, what the hell :D
Susan King who
you talking to ?
Better than what David Cameron would do
Fabulous job and it looks absolutely delicious! Kudos!
That is so beautiful. Awesome video
Lmao he said wrap it in Muslim cloth
brooklyn slaughterhouse ; so sorry but maybe your ears need a little cleaning he said "muslin" its a very porous weave white cloth, you couldn't wrap pork in a muslim, muslim's don't eat pork !!!
Mustard???!!! on that beautiful piece of meat? I am shocked. I would have made some of the reduction into a dipping sauce just by thickening it.
+rladd622 Mustard is the traditional condiment for charcuterie. Very classic, very French. Not sure what all your ??? & !!! are about.
Because I would never put mustard on a nice cut of meat...
to each his own. there's room for all. Just to be nit-picky. That's not a "cut of meat" It's a forced meat and charcuterie prepared meat.
MaddenManification you are correct, I just disagree with using mustard which masks all the wonderful flavors
Well, we both agree, we would enjoy eating that.
That looks phenomenal!
WOW!!! I love this!!!