Congratualtions Curtis Duffy! Four stars from the chicago trib. (photo of curtis lifted from this interview of Duffy in hotelsmag last May.) I first met Curtis when he was a cook at Charlie Trotters, but got to know him at Trio when he worked with Grant Achatz . He was impressive there as Trio pastry chef. He stayed with Grant as a sous chef when Grant opened Alinea. Deft at pastry and savory—a rare combination in the cooking world.
—If you have 19 minutes, this is a great video on making a headcheese from Michael Gebert, especially as we see the pig's head from the point of purchase at the market, through to the finished dish. A great reminder of using the whole animal. Sadly, the pig's head was skinned at the processing plant. Pig skin is loaded with collagen, which breaks down into gelatin during the long slow cooking, giving the cooking liquid great body (and also helps the final head cheese to set up). If you order pig's head, try to get it with the skin on. Save the ears to confit and deep fry!
We bow before the noble hog.