I am trying to improve my hog's head cheese recipe. I normally use boiled and shredded pork butt but some of the recipes I see call for using either shoulder or picnic
If I can find fresh ham/picnic with the skin and outer fat will it provide more gelatin and flavor then the butt?
Any comments on using a split pork head? This is the more traditional recipe and it require less added gelatin. Are they generally available from a butcher that processes fresh pork? If I get the head split do I have to remove the brain and other neuro material, the eyes? Will the butcher provide the split head ready for the pot, not sure if that material is banned for safety reasons.
Thanks, I've always used butt and it just doesn't make an excellent final product.
Thanks for any guidance