[Sca-cooks] Scraps of meat

[Susan Fox]

I guess that should be pretty close.  I thought of jowl as more the side 
or cheek, but does that make a difference really?  And is it available 
as a separate cut in California?  More research is clearly indicated.  
[drooling]

Oh and I have finally really looked at Suey's site and it's really a 
fine place to spend an afternoon or three.  Well done!

Thanks,
Selene

On 12/29/11 4:42 PM, Chawkswrth wrote:
> Try looking under "Hog Jowl"
>
> Helen
>
>
> -----Original Message-----
> From: Susan Fox <selene at earthlink.net>
> Just the title sounds decadently wonderful. I'm doing a little pork
> festival for New Year's and this would fit right in. Dewlap may not be
> readily available here however.
>
> Cheers,
> Selene
>
> On 12/29/11 1:39 PM, Suey wrote:
>> We have just been able to scan photos from the pig slaughter we had 
> in
>> 2000. I have just added a recipe for a dewlap in my blog with some of
>> the photos from that slaughter. I am wondering what you think of the
>> recipe: DEWLAP IN MOSCATEL WITH CEPS AND FIGS ???
>>
> http://spanishfoodma.blogspot.com/2011/10/aprovechables-scraps-of-meat.html 
>
>>
>> As you can see we really worked on it. My husband says he is licking
>> his plate. Are you?
>> Suey