Day 1 and 2: Blood Sausages and Brining

The pig preparation begins!

 


The preparation begins as Chef Ralf Keuttel gets ready for this Sunday's Cochon 555 event.

The pig arrives!

Chef Kuettel (left) in the kitchen with the whole pig.

The preparation begins: making blood sausage.

Chef funnels the blood mixture (blood, shredded onions, salt, pepper and cream) into the cold fat casing while emphasizing the importance of using fresh blood.

Tieing off the sausage.

Chef checks on the brining hams.

Injecting the hams (hind legs) with brine to ensure flavor.

Check back tomorrow for more pig prep photos and information!

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