Chef Segue Lepage, Chef Ségué Lepage, Le Comptoir Charcuteries Et Vins, Montreal, Quebec, QC, Canada, Recipes, Pork, Porc, Porchetta di Testa, boneless pig head, salt, pepper, thyme, mustard seed, sodium nitrite, Chef’s Recipes, What To Cook, Head Cheese, Pork Head
What
Recipe for Porchetta di Testa from chef Ségué Lepage of Le Comptoir Charcuteries Et Vins in Montreal, QC.
Who
Chef Ségué Lepage and older brother Noé are the owners of Le Comptoir charcuteries et vins in Montreal, Canada.
Why
In sommelier Laura Vidal’s words, “chef-owner Ségué Lepage’s food is great. The service is professional, and Jack Jacob’s wine list is very reasonably priced with tons of interesting finds and great by-the-glass choices.”
Chef Ségué Lepage | Recipes
July 2, 2012
Recipes
Porchetta di Testa
Recipe courtesy of chef Ségué Lepage 
Ingredients
- 1 boneless pig head
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons thyme
- 1 1/2 teaspoons mustard seed
- 1/4 teaspoon sodium nitrite (this ingredient is optional, it keeps the meat pink)
Directions
1) For the head, ask your butcher to debone from below so it leaves all the skin intact.
2) You should also ask him to remove the ears (they will not be used) and the cartilage above the eyes, remove the skin on the tongue and membranes of the cheek. Note: this is a very special request for your butcher so you should ask him 1 to 2 weeks in advance!
3) Sprinkle all the ingredients evenly over flesh side of the head and store in refrigerator 12 hours.
4) Place the cheeks and tongue to the center line of the head and roll it starting from the forehead to the muzzle.
5) Tie firmly with butcher's string.
6) Roll the head in several thickness of plastic wrap and tie the ends (like a ballottine).
7) Repeat two times.
8) Bake for 8 hours in a large pot of water at 181 degrees F.
9) Cool in cold water and refrigerate.
10) Slice the porchetta very thinly (about 6 slices per person) and place on plates.
11) If you want, you can garnish the porchetta with braised fennel, lemon mayonnaise, fried bread crumbs and a dash of olive oil.
Le Comptoir Charcuteries Et Vins - Montreal, QC - Canada
Photographs courtesy of Le Comptoir Charcuteries Et Vins
Recommended By
- Sommelier Laura Vidal of Frenchie restaurant in Paris, France
Le Comptoir Charcuteries et Vins
Plateau Mont-Royal / Mile End
French / Wine Bar
4807 Boulevard St-Laurent
Montreal, QC H2T 1R5, Canada
T: 514.844.8467
Website:
www.comptoircharcuteriesetvins.ca
Hours:
Lunch
Tue - Fri: 12pm - 2pm
Sun: 10:30am - 2pm
Dinner
Mon - Sun: 5pm - 12am
