pig-heads-msg – 3/7/20

Cooking, displaying or otherwise working with pig’s heads. Real and artificial.

NOTE: See also these files: pork-msg, meat-smoked-msg, Cooking-Piggy-art, chopped-meat-msg, illusion-fds-msg, whole-pig-msg, sotelties-msg, p-pigs-msg.

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NOTICE -

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

Thank you,
    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Mon, 27 Jul 1998 18:30:41 -0700
From: Susan Fox-Davis <selene at earthlink.net>
Subject: Re: SC - What to do with the head

This reminds me of a cook's jape I committed upon a royal personage some years
past.  The concept was not original with me, I heard of a similar incident long
ago and far away, and decided to commit it anew.

Knowing the timid tastes of our populace, instead of an actual Boar's Head we
served pies of mincemeat to the populace and a paste replica of a Boar's Head
to the High Table with mincemeat inside.  The head was capped with a gilded
Crown, so I bore the Boar to the King Guy, exhorting him to de-crown the
pretender and begin the sweet course.  The king graciously did so.  Being a
good little herald-cook, I announced it to the crowd.

"The King has the brains of a Pig!"

King Guy looks at me.  I look at him.

"I have an amendment to the previous announcement.  The King does NOT have the
brains of a Pig!"

King Guy looks at me.  I look at him.

"I'm leaving while I still have MY head," quoth I, and did so with all speed.

Selene
cook, herald and unemployed jester

Date: Thu, 17 Jul 2003 22:00:21 -0400
To: Cooks within the SCA <sca-cooks at ansteorra.org>
From: "Phil Troy/ G. Tacitus Adamantius" <adamantius at verizon.net>
Subject: Re: [Sca-cooks] How to question....

Also sprach KazOShea at aol.com:
>>>
How do you go about cooking a pig's head ? I do mean a whole one. Any tips or such would be most appreciated.

Iago
<<<

It depends to some extent what you're doing with it. You'll need to 
allow a minimum of about three hours of very low simmering in 
seasoned court-bouillon (basically wine, water, lots of seasonings, 
almost like crab boil). If you want to be extra insane and bone it 
out or something, or if the look is important, you ought to bandage 
it well with cheesecloth strips to help hold it together and keep the 
skin from splitting (it still may).

If you cook it whole, the brain won't be worth much, you can't (or at 
least probably won't want to consider) eating the eyes, but the 
tongue should be good.

If you want to bone it or decorate it and serve whole, carefully 
remove the bandages after chilling it until it is fully cold and firm 
throughout, then plunge for a few seconds in very hot water to soften 
the gelatin-ey stuff holding the cheesecloth in place. If you just 
remove it while it's hot from the pot, it's likely to tear.

You can also roast it, but the ears love to burn and the skin usually 
shrinks and splits. Better to simmer it til done, then chill and 
glaze it in the oven during reheating.

Adamantius

Date: Thu, 17 Jul 2003 19:13:58 -0700 (PDT)
From: Diana Skaggs <liadan at sbcglobal.net>
Subject: Re: [Sca-cooks] How to question....
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Iago,
What are you going to do with the head? All the recipes I have call for cleaning it thoroughly, removing all the organs and skin, soaking in salt water, then simmer in fresh water to cover until it falls off the bones. 

Liadan

Date: Thu, 17 Jul 2003 19:16:45 -0500
From: Robert Downie <rdownie at mb.sympatico.ca>
Subject: Re: [Sca-cooks] How to question....
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Diana Skaggs wrote:
>>>
What are you going to do with the head? All the recipes I have call for cleaning it thoroughly, removing all the organs and skin, soaking in salt water, then simmer in fresh water to cover until it falls off the bones.

Liadan
<<<

Oh, I saw this same method done.  Afterwards you mince it and reassemble
it on the skull of the boar (using the meat from more than one head if necessary) and endore it, if I recall correctly.  I think it's from the Sabina welserin cookbook, one of her "lordly dishes". Unfortunately, I can't check it from this computer, and my husband is busy on the other one

Amusing anecdote follows:
Back in the old days when we had very inexperienced cooks, someone decided
it would be really cool to present a boar's head at a feast.  They were able to procure one, with the condition from the butcher that it be used for display only, since it wasn't food grade.  It ended up being dropped off at the house of the only cook that owned a house with a large kitchen (carpeted!), unfortunately, she was really inexperienced in the kitchen department, not to mention really squeamish.

A couple of hours later, one of the other cooks got a panicked call from her
asking her to come right over.  She couldn't bring herself to touch the pig's head that was sitting on her table and dripping all over her carpeted floor!  The one she called wasn't much help either.  Eventually, it made it to the feast hall.

They decided to bake it to give it a little color.  It wasn't browning to their
satisfaction, so they brushed it with a thin layer of iodine (hey, no one was
going to eat it anyway) and put it back in the oven to see if the color would
become a little less bright.  Shortly afterwards, the then Baron (a notoriously
picky eater) poked his head in the kitchen and said "wow, that smells good -
I might actually eat something at this feast" at the exact moment they opened
the oven to check on the pig, at the exact moment the eyeballs exploded.
Timing is everything!

Faerisa

Date: Fri, 18 Jul 2003 13:46:40 +0000
From: "Olwen the Odd" <olwentheodd at hotmail.com>
Subject: Re: [Sca-cooks] How to question....
To: sca-cooks at ansteorra.org

>>>
How do you go about cooking a pig's head ? I do mean a whole one. Any tips 
Or such would be most appreciated.

Iago
<<<

It would depend on what you are planning on doing with it.  If you are 
using it as a centerpiece then tent it and bake it on a rack over water, if 
you are going to use it to make hogshead loaf then you would boil it in a 
vinegared water with appropriate spicing.

Olwen

Date: Mon, 10 May 2004 11:22:49 -0400
From: "Phil Troy / G. Tacitus Adamantius"
	<adamantius.magister at verizon.net>
Subject: Re: [Sca-cooks] Food and squeamishness
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Also sprach Susan Fox-Davis:
>>>  I was wondering, has anyone ever served food at a feast such as a  whole
>>> pig's or ox's head, or a whole piglet, or, basically, anything that can
>>> stare right back at you while you munch on it?
>>
> I'm going to ask the white-girl-city-kid question:  how exactly do
> you eat a pig's or ox's head, when it is presented whole like that?

Serious head-eating cultures frequently seem to prefer to split the
head, to better get at the brain and tongue, and have a little better
control over the cooking rates of the various parts (think of the
times when it's a good idea to separate the dark meat and white meat
of birds, and cook them for different periods of time. You can still
eat the head whole, but people that like brains often find them
pretty overcooked and tasteless by the time the rest of the head is
done.

>   Which parts are edible, or at least tastier than others?

I suppose you're not too hugely squeamish, or we wouldn't be having
this discussion. Think of all those rarely-used, rarely-noticed
muscles in your head. Your cheeks, lips, the ones you may use to
wiggle your ears or nose, or eyebrows, or those weird people that can
wriggle their scalps back and forth. Most of those muscles are
present in sheep's, calves', and pig's heads, and are essentially
viable meat. Attached to them are various bits of gristly stuff, some
made of elastin, which doesn't break down in cooking, and collagen,
which does (IOW, it becomes tender enough to chew, for those that
like stuff like pig's feet, oxtails, etc., it's pretty similar).

Choice bits on a pig's head, for those that like or will eat them,
anyway, seem to be the jowls (the cheek muscles, so much so that they
are often cured separately like small hams: see Bath Chaps and that
Italian stuff like pancetta but whose name I forget, which is the
traditional bacon source for pasta carbonara and arrabiatta...), the
tongue, and the eyes (actually the muscles behind the eyes, although
some do eat the eyes themselves, which I consider a bit much myself).

>  Which are nasty or too cartiliginous to bother with?  I take it
> that the eyes are no good, since they usually seem to get taken out
> and replaced with fruit.

The eyes are frequently removed when the head is roasted, because
they shrink and fall out, and can look a little scary even to those
with pretty cast-iron stomachs, hence the cranberries. Some people do
eat them, but they have a lot of very tough membranous stuff (talk to
your doctor about how delicate your cornea is when scratched, but how
friggin' tough it is to puncture). The apple in the mouth is similar;
the jaw muscles contract and force the mouth open; you don't want to
serve a screaming animal, usually.

The ears and snout have non-soluble cartilage; some people eat them
anyway; one of the terrors of my in-laws' house in the summer was
cold pig's snout/ear salad. I'm all for crunch, but for some reason
cartilage isn't on my approved list of sources, especially when you
boil the ear or snout for three or four hours and the skin is nearly
disintegrated, but the cartilage is still intact.

Some French recipes for calf's head vinaigrette, or head cheese,
etc., call for the ears and snout to be removed, at least from the
final product.

And then, there's the skin, the thin sheets of muscle encasing the
head, and the more tender (when cooked) connective tissue holding it
all together. Again, sort of like cooked pig's feet, but shaped
differently.

>  Brains?

Best when cooked separately, but sometimes just eaten out of the cooked  
head.

>   Ears?  My dog likes dried pig ears, they are sold by the dozen in
> pet supply stores as chewies.  Maybe she is on to something that we
> should know about?

She's not squeamish. For me, I guess it's kind of similar to when you
bite into something like a chicken leg or thigh, and sometimes get a
knuckle of cartilage in your mouth. Some of that stuff does cook to a
tender state, but a lot of it we're just conditioned to regard as
cartilage, which is a bit like bone, and spit it out. Ironically, one
of my favorite parts of a roast chicken is the very end of the wing
tip, because you can eat the little bite, bones and all, like a
potato chip.

Adamantius

Date: Mon, 10 May 2004 11:29:41 -0400
From: "Phil Troy / G. Tacitus Adamantius"
	<adamantius.magister at verizon.net>
Subject: [Sca-cooks] I mentioned an Italian cured hog jowl...
To: sca-cooks at ansteorra.org

...it is called guanciale, and is highly flavored and, because of its
gelatin content, remains moist and tender through virtually any
cooking process.

Over time, pancetta (cured belly, like American streaky bacon) has
become a common substitute, and for that, prosciutto or bacon are
often substituted (especially in the US, with some of the interesting
import laws we've had).

Adamantius

Date: Thu, 13 May 2004 12:47:11 -0700 (PDT)
From: Naquiba Katira al-Maghrebiyya <cynaguanswan at yahoo.com>
Subject: Re: [Sca-cooks] bread boar's head
To: Cooks within the SCA <sca-cooks at ansteorra.org>

It is tradition to serve a boar's head to the high
table at the end of the feast after the Boar Hunt in
the Province of the Mists.  It is usually fruit cake
frosted/decorated with marzipan.  The last one can be
seen at:
http://history.westkingdom.org/Year38/Photos/BH04.htm

Katira
West Kingdom

Date: Mon, 17 Jul 2006 22:54:00 -0400
From: Daniel Myers <eduard at medievalcookery.com>
Subject: [Sca-cooks] Roux in Sabina Welserin's cookbook?
To: SCA Cooks <sca-cooks at ansteorra.org>

I was digging through Sabina Welserin's cookbook (Valoise Armstrong's
translation) looking for other stuff when I came across this recipe.

"5 How to cook a wild boar's head, also how to prepare a sauce for
it.  A wild boar's head should be boiled well in water and, when it
is done, laid on a grate and basted with wine, then it will be
thought to have been cooked in wine. Afterwards make a black or
yellow sauce with it. First, when you would make a black sauce, you
should heat up a little fat and brown a small spoonful of wheat flour
in the fat and after that put good wine into it and good cherry
syrup, so that it becomes black, and sugar, ginger, pepper, cloves
and cinnamon, grapes, raisins and finely chopped almonds. And taste
it, however it seems good to you, make it so. "

So what do you think?  Did Welserin have Varenne beat by about 100
years?

- Doc

Date: Tue, 18 Jul 2006 05:44:51 +0200
From: Volker Bach <carlton_bach at yahoo.de>
Subject: Re: [Sca-cooks] Roux in Sabina Welserin's cookbook?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Am Dienstag, 18. Juli 2006 06:57 schrieb Sue Clemenger:
> Dunno, since I'm not really familiar with Varenne (hope that  
> doesn't get me kicked out of the cool kids' kitchen).
> It does, however, sound completely yummy.  I wonder what kind of  
> cherries would have been used? It's almost cherry season here in
> Montana....mmmm..... --Maire

The original says 'kersseltz' - more like 'cherry sauce'. If this is indeed
the same as the near-ubiquitous cherry sauce of South German tradition, the
base is small sour cherries (Weichselkirschen).

YIS

Giano

Date: Tue, 18 Jul 2006 05:47:30 +0200
From: Volker Bach <carlton_bach at yahoo.de>
Subject: Re: [Sca-cooks] Roux in Sabina Welserin's cookbook?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Am Dienstag, 18. Juli 2006 04:54 schrieb Daniel Myers:
> I was digging through Sabina Welserin's cookbook (Valoise Armstrong's
> translation) looking for other stuff when I came across this recipe.
>
> "5 How to cook a wild boar's head, also how to prepare a sauce for
> it.  A wild boar's head should be boiled well in water and, when it
> is done, laid on a grate and basted with wine, then it will be
> thought to have been cooked in wine. Afterwards make a black or
> yellow sauce with it. First, when you would make a black sauce, you
> should heat up a little fat and brown a small spoonful of wheat flour
> in the fat and after that put good wine into it and good cherry
> syrup, so that it becomes black, and sugar, ginger, pepper, cloves
> and cinnamon, grapes, raisins and finely chopped almonds. And taste
> it, however it seems good to you, make it so. "
>
> So what do you think?  Did Welserin have Varenne beat by about 100
> years?

I'd say it's pretty clear. But in Germany, that kind of sauce is around
earlier than La Varenne anyway (Welserin is early, though, could well  
be the earliest). It's usually ascribed to French or Italian influence.

The original text says

...darnach soll man ain schwartz oder ain gelbs brielin dariber
machen, erstlich wan man das schwartz brielin will machen,
soll man ain wenig schmaltz lassenn hais? werden vnnd ain
leffellin voll schens mell jm schmaltz brennen vnnd darnach
ain g?ten wein daranthon vnnd ain g?ten kersseltz...

Giano

Date: Wed, 20 Aug 2008 15:40:29 -0500
From: Jennifer Carlson <talana1 at hotmail.com>
Subject: Re: [Sca-cooks] Kitchen tips
To: <sca-cooks at lists.ansteorra.org>

When preparing a boar's head for the head table:

If you want to endore it, use a WHITE pig's head.  Black pig + egg yolk = green! 

To remove the bristles, do NOT scald and pluck/scrape - it works on the animal's back, but not the head.  Use a propane torch to singe them off.  Do this outside.  Please.

Talana

Date: Wed, 20 Aug 2008 18:21:32 -0400
From: "Elise Fleming" <alysk at ix.netcom.com>
Subject: [Sca-cooks] Boar's Head:  Was Kitchen Tips
To: "sca-cooks at ansteorra.org" <sca-cooks at ansteorra.org>

Talana wrote:
<<< When preparing a boar's head for the head table:

If you want to endore it, use a WHITE pig's head. 
Black pig + egg yolk = green! 

To remove the bristles, do NOT scald and pluck/scrape - 
it works on the animal's back, but not the head. Use a propane 
torch to singe them off. Do this outside. Please. >>>

Oddly enough, I just read about a preparation for a boar's head in Peter
Brears' new book "Cooking and Dining in Medieval England" (pp 167-171).  It
is a thorough description of the process beginning 2-3 weeks before a
feast.  He suggests using a disposable razor for the bristles, BTW.  He's
got a full page of 11 drawings to show the entire process of scalding and
shaving the head, cutting through from throat to chin, exposing the skull,
removing the face and curing it with salt, sewing up all the orifices,
packing the head with forcemeat, etc.  He includes garnishing suggestions. 
I think this would be a "must read" for anyone planning to do something for
anyone... 

Oh, yes... Devra at Poison Pen Press has the book.  Amazon _still_ doesn't
have it and it's been nearly 10 months.

Alys Katharine

Date: Wed, 20 Aug 2008 18:30:35 -0400
From: "Elise Fleming" <alysk at ix.netcom.com>
Subject: Re: [Sca-cooks] Boar's Head
To: "sca-cooks at ansteorra.org" <sca-cooks at ansteorra.org>

Gunthar wrote:
<<< I'm sure I would go ahead and eat parts of the head, 
especially the cheeks and such. Although I still won't
eat brains. I'd even be tempted to gnaw on the eyeball
if only to watch poor Elizabeth go screaming from the
room. >>>

While some boars' heads might contain brains and eyeballs, etc., Brears'
version doesn't.  His actually is a pig's head since a real boar's head is
usually not available.  He also comments, prior to his recipe, that baking
a pig's head without any preparation is "unhygenic, inedible and wasteful
mess".  He notes that there are no early reciepes for preparing a boar's
head but there are later versions through to the 20th century.  

In his recipe, the forcemeat which fills the head consists of pork
shoulder, streaky bacon, rabbit meat, onions and spices.  Boar tusks are
used for a garnish, but if not available he says to use celery curled to
represent them.  A glace cherry works for the eyes - unless you have
artificial glass ones.  To simulate a black boar, he instructs the cook to
mix black food coloring paste with lard and rub it over the head to make it
look like one.

Alys K.

Date: Wed, 20 Aug 2008 19:43:28 -0400
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
Subject: Re: [Sca-cooks] Boar's Head
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

On Aug 20, 2008, at 6:30 PM, Elise Fleming wrote:
<<< While some boars' heads might contain brains and eyeballs, etc., Brears'
version doesn't.  His actually is a pig's head since a real boar's head is
usually not available.  He also comments, prior to his recipe, that baking
a pig's head without any preparation is "unhygenic, inedible and wasteful
mess".  He notes that there are no early recopes for preparing a boar's
head but there are later versions through to the 20th century.

In his recipe, the forcemeat which fills the head consists of pork
shoulder, streaky bacon, rabbit meat, onions and spices.  Boar tusks are
used for a garnish, but if not available he says to use celery curled to
represent them.  A glace cherry works for the eyes - unless you have
artificial glass ones.  To simulate a black boar, he instructs the cook to
mix black food coloring paste with lard and rub it over the head to  
make it look like one. >>>

I have some issues with Brears' adaptation, but it does produce a  
beautiful dish if done right.

My feeling is, that's a great stuffing if you're making a nineteenth  
or twentieth century French game terrine, but we have lots of medieval  
French, English, and other recipes for stuffed foods, not to mention  
one 16th-century English one for a stuffing "To Farce All Things".  
Most of them call for boiled pork, minced and ground, raw eggs, cooked  
egg yolks, soft cheese, and spices.

I'm curious as to why Brears, with his Hampton Court experience, took  
a different route.

Adamantius

Date: Wed, 20 Aug 2008 23:59:00 -0400
From: "The Sheltons" <sheltons at sysmatrix.net>
Subject: Re: [Sca-cooks] Boar's Head
To: <sca-cooks at lists.ansteorra.org>

Chiquart provides detailed instructions on how to glaze boar's heads and 
make them breathe fire.  He recommends painting the faces half green and 
half yellow.  Then to make them even more spiffy, he recommends serving them 
with banners around their heads with the heraldry of the lord they will be 
placed in front of.

John le Burguillun
Atlantia

Date: Wed, 25 Feb 2009 08:18:01 -0500 (EST)
From: "Avelyn Grene" <avelyn at greneboke.com>
Subject: [Sca-cooks] An Entrement Experiment
To: sca-cooks at lists.ansteorra.org

I am the head cook for a local event in Ohio (Grand Tournament of the
Unicorn/Baronial Investiture), and am working on a rather large entrement
for the event, which I have been pining after for a while now. I am making
the fire breathing pig from Du Fait de Cuisine.

Since I figured some may be interested, I have documented the process (I
think we took over a 100 photos in all) and I have posted the results of
the pyrotechnics on my blog (working only on the head, I still need to
work on a body, since I am not serving a whole pig), and there is a link
to the translation of the original text included as well.

Blog: www.greneboke.blogspot.com

PS, if you aren't into raw hog heads, you may want to scroll towards the
bottom.

Avelyn Grene
-- 
THLady Avelyn Grene
Apprentice to Master Edouard Halidai

The Commonplace Boke of Lady Avelyn Grene
www.greneboke.com

Date: Sun, 20 Dec 2009 07:22:34 -0500
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Boarshead was Decadence menu

If I recall, the cook went to pick up all the other meats
at the butcher and was explaining what it was she was doing
and he mentioned he just butchered a hog -- did she want the head?
It had been tossed. So she took it and it became a real, non-edible
subtletie. This is what I remember anyway. It wasn't purchased to be  
eaten.

Johnnae

On Dec 19, 2009, at 9:03 PM, Adele M wrote:
Johnna Holloway wrote:
< I am sure this was a safety concern. I am not exactly sure
how the head had been preserved prior to being served.
Given the rise of the concerns over prions and brains,
it might be for the best. >

<< *boggle*
I wasn't aware there was a concern over hogs' brains.  In any case,  
you can't get to the brains without considerably  more work than you  
can carry out at the table.
Antonia di Benedetto Calvo >>

from the fb "SCA Cooks" group:

Michelle Enzinas
May 24 at 8:36 AM
My husband got me a huge boar's head. I'm dizzy with possibilities. Ideas?

Catherine Van Verth Sayre 
Only an SCA wife would be excited about this.

Jörgen Fägerquist 
I think I remember Swedish Christmas recipes for pig heads.

Michelle Enzinas 
There are a num er of Christmas traditions with the head. It's why I wanted one.

Jason Cherches 
Head cheese!

Glenn Gorsuch 
Porchetta di Testa. Then make broth with the skull and bits. 

Basically, after cleaning, shaving, and torching the head to remove hair, remove the skull, keeping the head and cheeks and everything as intact as possible, season it well (in my case, lemon zest, garlic, marjoram, salt, pepper, esplimette di piment), roll it up, tie it, and treat as a porchetta roast (sous vide to cook, then crisped the outside in a hot oven). Then ask your friends if they want slices off the nose end or ear end. 

Alternately, if it still has the cheeks, and you don’t feel like being a demented plastic surgeon, make guanciale!

Tracey Sawyer 
I believe if cooked low and slow the pork cheeks are the best cut of the pig... carved at the table and served with a piquant sauce to their majesties would make a frabjus subtlety...; or of course there is brawn - I believe Americans call it headcheese. google for recipes.

Leoba Mordenvale 
It can be baked similar to a pork loin. This one was rubbed with a spiced honey glaze and was eaten down to the bone

.

Michelle Enzinas
1/1/20 at 9:27 AM
So I made a boar's head for Christmas dinner. We still have left overs. We have fried it for breakfast every morning since and made a poacher's pie with moose, bear and duck. I'm at a loss for what to do with the rest. I had no idea we'd end up with so much fat and meat. Suggestions?

Tanayle Haga
I need to know about the yellow tongue. Please tell us!

Michelle Enzinas 
ok you (or Jon McLean, apprentice extraordinaire) have to fish it out of the head via the esophagus, cutting ligaments. Then I boiled it, cooled and dried it, and then Jon painted it with edible gold glitter (instead of shell gold).

Toi Fiore
Where does one even get a boars head??

Michelle Enzinas 
This one came from Amateurs de Sangliers, in Maricourt Quebec. The dudes hunted it with spears IN GARB

Mary Hall Sheahan 
Toi Fiore the Asian market near us sells whole roast duck & pig, and the head is available. For those of us with no access to boar hunters. .

Michelle Enzinas
A duck and boar poachers pie to freeze

Michelle Enzinas
More jars of fat for cooking

Michelle Enzinas
Rendered skin for compost or dog.

<the end>