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From Copenhagen's Lars Hinnerskov Eriksen


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Posted by Don, Dueling Bubbas on March 22, 2011 at 17:43:29:

In Reply to: Pig Head posted by John H on March 22, 2011 at 14:25:53:

John,

from http://honestcooking.com/2011/03/16/chop-of-the-morning-to-ya-welcome-to-pig-of-the-week/ :

Lars Hinnerskov Eriksen lives in Copenhagen where he writes about food and football for the Guardian newspaper. On Pig Heads Lars writes,

“The flesh from a pig’s head is flavoursome and tender. Consider, its cheeks have just the right amount of exercise and are covered in just the right enriching layer of fat to ensure succulent cooking results, and the nozzle has the lipsticking quality of not being quite flesh not quite fat, the perfect foil to the crunch of the crispy ear.”



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