u/Vindaloo6363

Shortcrust pastry, braised Flemish Giant front legs, rabbit aspic. These are to be eaten cold with mustard so I cooked the egg hard. In hot pies I like them runny.

Venison with Mangalitsa pork fat, inlayed cured and smoked ringneck duck breast, wild duck aspic.

This is the Coppa muscle from one of the Mangalitsas I butchered in the fall. I have a couple in the curing chamber but this was quicker to the table. Cured with homemade maple syrup and hot smoked over cherry.

These are from 2 pigs I butchered in the fall. Top is a liverwurst with the red color coming from homegrown paprika. Bottom is a silky Braunschweiger with 50% fat. Both in 60mm middles.

Mangalitsa Guanciale cured and dried 6 months. 15% weight loss. More pig in the fridge.

With Mangalitsa sausage. Sage, rosemary and lots of black pepper. The egg are about 150g wrapped with 200g of sausage. Panko crust and fried in Mangalitsa lard.

Cured pig head. Bay, coriander, mustard seed, juniper and black pepper. 1.8% gelatin added to clarified stock for the aspic.