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The best chops come from the loin (4). While true 'ham' should be made from the leg, never the hand/shoulder, which is often replaced these days when slices of often 'reformed' meat can fool the customer.
Although we say the head is unavailable, it can in fact, be ordered from your butcher and makes excellent brawn (French: Fromage de Tête) ask your butcher to remove the eyes the remainder is all edible. See our recipe section under 'Brawn'.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.