pig snout

we receive the whole pig heads, so we cut the snout then brine it in salt water to remove the farminess.

The pig head is braised in the oven in water and then seasoned with fennel, chilli, pepper, cayenne. The snout is stuffed with the pig head meat mix and left to set in the fridge wrapped in cling film in a tube shape over night. we then wrap it in caul fat (crépine).
to order, fried in skillet, heat in the oven, sliced and served with apple mostarda and a sherry vinegar and butter pork sauce.

allergens: mustard [r], sulphites