5 replies to this topic

[Pat Churchill]

Can anyone tell me where I might buy a pig's head - or half a pig's head - in Melbourne? I am thinking of making some brawn. Judging by all the pork around, these animals must have had heads :-)

[Snadra]

Hi Pat,

I'm assuming this is one of those things Victoria markets isn't likely to have?

I can't recommend any specific butchers (not being in Melbourne and all!) but my first stop would be my local butcher (assuming it isn't affiliated with Bush's or any of those other chains). Mine has been able to get me specific orders before, and I'm in the forgotten, non-foodie suburbs of Sydney.

My next stop, if that didn't work, would be a Chinese butcher. They often get half/whole carcasses, including the head, to break down (unlike many other butchers these days). I assume you might not be able to pick one up on the day and may have to order in advance.

You could always try King Valley Pork as well. They do market sales(their website says they'll be back in February). Maybe they can supply you? Then you'd have some lovely free-range...head!

I haven't had brawn (we called it headcheese) in years! Good luck with your project.

[Shinboners]

Donati's Butcher on Lygon Street in Carlton. Just give them a call and they'll get a pigs head for you (if they don't already have one on display in their front window).

Address: 402 Lygon Street, Carlton
Phone: 9347 4948

The meat they sell is outstanding. Put it this way, when I blanche pork belly, there is nowhere near the amount of scum compared to the pork belly I buy from other butchers. They are more pricey than other butchers, but I think it's worth it.

If you do go there, buy some of their ham and bacon. And their Italian pork sausages.

[Pat Churchill]

I went into South Melbourne Market last week and the first butcher I asked said he'd get one in for me - it would take a week. Ordered one and picked it up yesterday. It had been cleaned and brined and the butcher cut it in half for me to make for easier handling. It's now resting in chicken stock and cooking in the oven. Wouldn.t fit in the pasta pot. Unfortunately I got rid of my preserving pan when I shifted to Oz (and now can't find a replacement).

Thanks for the pointer to Donati's, Daniel. I'll check them out next time I am over that way.

[jkim]

How much did it cost you for the head?

[Pat Churchill]

$5 - it ended up here:
http://cookingdownun...ging-out-2.html