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The head of the pig can be used to make brawn, stocks, and soups. After boiling, the ears can be fried [4] or baked and eaten separately. The cheeks can be cured and smoked to make jowls, known as carrillada or carrileja in Spanish-speaking countries. The face of Iberian pigs is known as pestorejo or careta, and it includes the ears and snout ...
Raw fatback being diced to prepare tourtière. Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, with pig fat often being as valuable a product as pork. [6] During the 19th century, lard was used in a similar way to butter in North America and many European nations. [7]
Fatback is a layer of subcutaneous fat taken from under the skin of the back of a domestic pig, with or without the skin (referred to as pork rind). In cuisine [ edit ]
Formed in New York City in 1970, the Fatback Band was the concept of Bill Curtis, an experienced session drummer, inspired to merge the "fatback" jazz beat of New Orleans into a funk band. In addition to Curtis, the band's initial line-up included guitarist Johnny King, bassist Johnny Flippin, trumpet player George Williams, saxophonist Earl ...
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