Head Cheese: A Culinary Relic Rediscovered (New York Times Worthy?)
Introduction The scene unfolds in a dimly lit, brick-walled charcuterie shop. Sunlight catches a glistening, marbled terrine behind the counter. It’s not pate, not rillettes, but something altogether more… unexpected. Embedded within its delicate aspic casing are morsels of meat, varying in color and texture, a testament to a time when nothing was wasted. This, … Read more
