Also popular in Hungary, called "pig cheese" - hard to translate as in Hungarian the general word "cheese" derives from the word "pressed" referring to hard cheese. These pig parts, filled in the stomach, are also condensed by mechanical force.
Bon appétit, László
________________________________________
From: Analysis of animal remains from archaeological sites <[log in to unmask]> on behalf of Tin <[log in to unmask]>
Sent: 09 July 2016 10:43
To: [log in to unmask]
Subject: [ZOOARCH] R: Re: [ZOOARCH] Medieval pig consumption
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
>>
>>
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>> t
>> 01285 771022
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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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