Head cheese is brawn.. delicious! boiled pigs head in a jar...my
mother added pigs trotters to create lots of jelly..!
Jess.
On 07/07/2016 12:55, 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
>
>
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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 <mailto:[log in to unmask]>
>
> *Sent:*Thursday, July 07, 2016 4:47 AM
>
> *To:*[log in to unmask] <mailto:[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] <mailto:[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] <mailto:[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] <mailto:[log in to unmask]>] on behalf of
> Andy Clarke [[log in to unmask]
> <mailto:[log in to unmask]>]
> > Sent: July 5, 2016 5:17 AM
> > To:[log in to unmask] <mailto:[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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