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The Cosentino

2008_09_piggy.jpgGranted it's still early in the day, but this video might be the best thing you see all day. The short segment depicts Chris Cosentino deboning a pig's head using a disposable razor, blowtorch and carving knife. The Incanto kitchen honcho then explains how to use every part of the porcine dome, be it the skull for stock, braising the jowls, or using the entire meaty shebang for Boccalone's porchetta di testa. It's quite the sight to behold. [Gourmet]

Incanto

1550 Church Street, San Francisco, CA 94131

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