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
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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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