Apologies to the squeamish, but I feel I must link to this riveting post by chef/blogger Ryan Farr. It is a step-by-step photo essay detailing the making of a Rabbit Head and Lengua Terrine. It starts out horrifying and ends up making my mouth water. Just like many of the best things in life. Link.
More, more, more:
Harry Porker and the Goblet of Pork at Plebiscite.
This Week’s Guest Chef: Ryan Farr at Mission Street Food.
Meave Bummed By Early-Morning Pig Carcass on Mission Mission.