"Today I Put Up a Couple of Pig Heads to Simmer. . . "

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A certain nameless Chicago chef—no doubt with some cautious regard for the meat police—just launched a blog he's calling Butcher's Grip, to document his endeavors in whole-animal butchery and charcuterie. Yesterday's post, his second, details the making of the notoriously delicious headcheese he serves in his restaurant.

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