Here in Sicily we call that recipe "Gelatina". We use pig's head meat, the
cartilageneous part of the ears, and the feet.
In France a similar recipe is "Fromage de tete". Here is a link to a recipe of
the sicilian gelatina:
http://www.lasiciliainrete.it/ricette/CHIARAMONTE/gelatina_maiale.htm
Salvatore Chilardi
>----Messaggio originale----
>Da: "Pam Crabtree" <[log in to unmask]>
>Data: 7-lug-2016 16.58
>A: <[log in to unmask]>
>Ogg: Re: [ZOOARCH] Medieval pig consumption
>
>I agree. From my days in the UK as a student, I am pretty sure that Head
>Cheese is the American term for brawn. Pam
>
>-----Original Message-----
>From: Sue Millard
>Sent: Thursday, July 07, 2016 12:22 PM
>To: [log in to unmask]
>Subject: Re: [ZOOARCH] Medieval pig consumption
>
>I think "head cheese" may well be what my husband makes from pigs' heads
>when a neighbour is
>butching - in our case, it's probably better known as brawn.
>
>-- Sue Millard
>Daw Bank, Greenholme, Tebay, Penrith, Cumbria CA10 3TA. 01539 624636.
>http://www.dawbank.co.uk/
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>On 7 Jul 2016 at 11:55, Andy Clarke wrote:
>
>>
>>
>> Many many thanks for all the replies guys. A great deal of helpful
>> information for me to mull over. Lazlo - I am impressed that
>> you managed to reference my favourite painter in your reply J
>> Pam - I´m not sure I want to know, but what is `head
>> cheese´? Thanks again Andy Andy Clarke
>> Post-Excavation Archaeologist
>>
>>
>>
>> t
>> 01285 771022
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>> [log in to unmask]
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>> From: Analysis of animal remains from archaeological sites
>> [mailto:[log in to unmask]] On Behalf Of Pam Crabtree
>> Sent: 07 July 2016 12:45
>> To: [log in to unmask]
>> Subject: Re: [ZOOARCH] Medieval pig consumption
>>
>> Hi everyone,
>> I am late to the discussion here. We recovered lots of pig bones
>> (teeth and all parts of the body) from the Irish "royal" site
>> of Dun Ailinne in the both original excavations and the work that
>> we did this summer. We also recovered lots of pigs´ trotters and
>> other cheap and mid-priced cuts of meat from the mid-19th century
>> Irish-American contexts at the Five Points in lower Manhattan.
>> When Doug and I were kids, you could buy pigs´ heads from
>> butchers to make head cheese. Cheers, Pam From:Finbar McCormick
>> Sent: Thursday, July 07, 2016 4:47 AM To:[log in to unmask]
>> Subject: Re: [ZOOARCH] Medieval pig consumption Hi, In Cork
>> in Ireland pig´s trotters are called "crubeens". When in
>> college there in the early 1970s we used sometimes get crubeens
>> and chips as an alternative to fish and chips for late-night
>> take-aways. I do not remember the taste but it was extremely
>> difficult to clean the grease from your fingers after eating them.
>> Finbar Dr Finbar McCormick FSA, FSA Scot. School of
>> Geography, Archaeology and Palaeoecology University Road Queen's
>> University Belfast Northern Ireland BT7 1NN From: Analysis of
>> animal remains from archaeological sites
>> [mailto:[log in to unmask]] On Behalf Of Eve Richardson Sent:
>> 06 July 2016 22:23 To: [log in to unmask] Subject: Re:
>> [ZOOARCH] Medieval pig consumption I recently read - but
>> unfortunately can't remember where - that such soul food, food of
>> African-American origin, as pigs' feet is usually thought to be
>> the food of poverty, but that it was actually a food associated
>> with feasting. The explanation was that on southern plantations
>> that raised pigs, slaughtering time was a time when the slaves ate
>> well because they could feast on all the parts that couldn't be
>> preserved.
>>
>> I can't attest to the accuracy of that, I'm afraid, but it is
>> another instance that suggests, as Julie says, that "our
>> utilisation models are flawed when it comes to these less-valued
>> cuts". Not to mention such delicacies as tripe and chickens' feet
>> as sold in (Chinese) Dim Sum restaurants.
>>
>> Eve
>>
>>
>> On 06/07/2016 7:16 AM, Julie Bond wrote:
>> Many years ago in the North of England traditional butchers would
>> sell pig 'cheeks' alongside pig trotters - a roasted half mandible
>> (complete with teeth!) with meat attached. Old people used to say
>> the only part of a pig that isn't used is the squeak! Modern day
>> halal butchers in Bradford similarly sell sheep and goat lower
>> limbs - metapodials through to third phalanges. I've always
>> thought our utilisation models are flawed when it comes to these
>> less-valued cuts.
>>
>> From: Analysis of animal remains from archaeological sites
>> mailto:[log in to unmask] on behalf of Eve Richardson
>> mailto:[log in to unmask]
>> Sent: 05 July 2016 18:43:57
>> To: [log in to unmask]
>> Subject: Re: [ZOOARCH] Medieval pig consumption
>>
>> Just a thought as I don't know butchering patterns - but those
>> butchered the pig have kept lesser parts for themselves and sold
>> the rest? They might also have kept for them selves parts that
>> would leave no remains, the intestines, blood and offal, for
>> sausage.
>>
>> Eve
>>
>>
>> On 05/07/2016 7:50 AM, Burke Ariane wrote:
>> > Hi Andy.
>> > Possibly soup stock? Unless your medieval folks were into soul
>> food of course because ham hocks are yummy! > Ariane > > > Dr.
>> Ariane Burke, Professeure Titulaire, > > Directrice scientifique,
>> Laboratoire d'Ecomorphologie et de Paleoanthropologie > >
>> Universite de Montreal, Departement d'Anthropologie, > > C.P.
>> 6128, Centre-Ville, > > Montreal, QC, > > Canada H3C 3J7 > > >
>> http://www.hominindispersals.net/ > > > Laboratoire d'archeologie
>> prehistorique > > Institut J.-A. Forel, Sciences de la Terre, > >
>> Universite de Geneve > > ________________________________ > From:
>> Analysis of animal remains from archaeological sites
>> [[log in to unmask]] on behalf of Andy Clarke
>> [[log in to unmask] ] > Sent: July 5, 2016
>> 5:17 AM > To: [log in to unmask] > Subject: [ZOOARCH] Medieval
>> pig consumption > > Hello all > > I have a small assemblage from
>> Gloucester dating broadly to the medieval period. All the usual
>> domestic species one would expect are there, but the pig remains
>> stand out. I only have skeletal elements from the front of the
>> carcass, mainly the mandible, radius & ulna and metacarpals with
>> the occasional humerus. > > My initial thoughts go to the
>> consumption of cheaper, less desirable cuts of meat, but does
>> anyone else have any other ideas ? > > Thanks for your time guys >
>> Andy > > > > Andy Clarke > > Post-Excavation Archaeologist >
>> > t 01285 771022 > > m >
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