Awesome read and even better short video!!!!!
https://itch.world/the-spezzatura-di-maiale-nose-to-tail-in-action/
I was fortunate to be around when they did the Annual French/Cajun style 'Boucherie' at my grandfathers deer camp. 2 or 3 pigs would be done on that day. 20-30 people would show up...nothing was wasted. They made everything. The thing I remember the most was the blood boudin. Made that day, cooked that day.....It is a taste I will remember forever. There is something about pork liver that changes when it is frozen.
https://itch.world/the-spezzatura-di-maiale-nose-to-tail-in-action/
I was fortunate to be around when they did the Annual French/Cajun style 'Boucherie' at my grandfathers deer camp. 2 or 3 pigs would be done on that day. 20-30 people would show up...nothing was wasted. They made everything. The thing I remember the most was the blood boudin. Made that day, cooked that day.....It is a taste I will remember forever. There is something about pork liver that changes when it is frozen.
