Cooking a pigs head

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This topic contains 10 replies, has 2 voices, and was last updated by  mugatea 7 years, 4 months ago.

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  • #64915

    mugatea
    Member

    Hi! I’m getting a pigs head this weekend and don’t have any big pots to boil it in. I’ll have to buy one so any ideas how big the pot has to be?

    #88809

    Gracie
    Member

    Big enough to fit the head in ;D

    Haha sorry thats not really helpful is it?!

    No idea I have never done a pigs head I wonder if you may need to to get a big catering stock pot or if a normal stockpot would be big enough, sorry dont know  🙂

    #88810

    mugatea
    Member

    Well I’ve just bought a Large pot from ebay that’s 30.5cm wide and 27cm deep for £20!  Hope it’s big enough!!

    #88811

    Gracie
    Member

    let us know how you get on 🙂

    #88812

    mugatea
    Member

    Ok I will!  I got my ‘plucks’ (lungs with heart, throat and tongue all attached as one big blob of meat) and my pigs head this morning, so I’m cooking my ‘plucks’ now and am taking photos of the process and will freeze in dog portion size amounts in freezer bags once its done.

    Tomorow I will do the pigs head.

    #88813

    mugatea
    Member
    #88814

    Gracie
    Member

    Looks easy, bet it went down a treat with your dogs, so you don’t cut the ‘tube bits’ out of the lungs?

    #88815

    mugatea
    Member

    Hi Gracie!

    yeah, ruby loved it!  I didnt cut anything out.

    #88816

    mugatea
    Member

    I made my pigs head recipe today…pretty gross stuff but got through it!

    You can check it out here! Homemade dog food recipe using a pigs head

    #88817

    Gracie
    Member

    [quote author=mugatea link=topic=16424.msg284413#msg284413 date=1338103837]
    Hi Gracie!

    yeah, ruby loved it!  I didnt cut anything out.  Should I have?
    [/quote]
    Don’t know just when I do liver I always cut the string tube things out, not sure if I should,
    Thanks for sharing the pigs head not sure I could do it it was the cracking the skull and prising the mouth open that put me off :vomit: am sure Gracie would love it tho

    #88818

    mugatea
    Member

    Ah….well the tube thing, I think is called the Esophagus, I wouldnt bother cutting it off.  Once cooked and cut up it looked and felt like pasta tortiglioni.

    Regarding the pig’s skull the butcher had already split the skull and I just had to prize it apart to get all the wholesome goodness of the brains…which were actually quite small considering how intelligent pigs are meant to be.  The jaw just comes away as you take off the meat no force needed.

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