Pan-Porkism

[Savorgnan]

The mighty Jésus from Ardèche, South-Eastern France (about 600g).




The pigs are exclusively fed with chestnuts. That's the secret of its taste, with the red wine they put in it, like in all charcuteries from Ardèche.

[Savorgnan]

The "yummish" fromage de tête, literally "head cheese". It's made with chunks of pig's head, agglomerated in pig bone's jelly.

[Sergius]

Damn, that looks great. It seems similar to Danish sylte, also made from the pig's head. Eaten around Christmas on rye bread with a thick layer of mustard on top. Can also be made from duck or pheasant, but pork is the most common.

[Whiteruthenian]

Originally Posted by Vityaz

Salo (food) - Wikipedia, the free encyclopedia

Ukrainian salo is the best.

[Vincent]

What about this?

[svin]

This is the most anti-Islamic thread on Stirpes.

[Sergius]

I made some of these earlier today with some friends: Diots - Wikipedia, the free encyclopedia

Steam cooked over a pot with white wine, fresh rosemary, onions and garlic. Served with a mash of potatoes, broccoli, butter, onions and garlic.

[Marulus]

Originally Posted by svin

This is the most anti-Islamic thread on Stirpes.

...and anti-Jewish at the same time.

[Lutiferre]

If anyone is up for some grill, try some helstegt pattegris


Or spidstegt:

[Kernunnos]

Originally Posted by Vityaz

Salo (food) - Wikipedia, the free encyclopedia





Ukrainian salo is the best.

isn't this lard?

Looks good ....

[Sergius]

Originally Posted by Faustas

I made some of these earlier today with some friends: Diots - Wikipedia, the free encyclopedia

I had two left, which my friends and I threw in a broccoli soup. Not as good as the steam cooked type, but still excellent.

Today: Lumaconi pasta with three really good Italian Cantharellus, pepper and boar salamis on the side.

[Susi]

Today I'm making roasted pork with vegetables. ^^

[Savorgnan]

Saucisse de Morteau, from Eastern France.

Before...



...and after.

[Vincent]

How comes we all forgot about...

'Krvavica' (no idea what it is called in english. In german it's blutwurst)





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Bavarian 'Weisswurst'

Weisswurst (German Weißwurst (help·info), literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, also known as "beiderl", lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork casings and separated into individual sausages about four to five inches in length and a bit less than an inch in thickness.

Weisswurst - Wikipedia, the free encyclopedia

[svin]

In Ukraine it's called "krovyanka", afaik.

[Errigal]

Originally Posted by Vincent

How comes we all forgot about...

'Krvavica' (no idea what it is called in english. In german it's blutwurst)

In English, black pudding. The kind in the photo is the good kind with whole barley.

I remember at a Christmas party an Estonian brought something very like this which his wife had made at home. I girl (who was a big bore) said "I'm a vegetarian, can I eat it?" and he said "sure, there's no meat in it, just blood." She turned the colour of a Weisswurst.