Goat Shoulder – Capra spalla
Previously I had used a boned out goat leg to try two recipes of stark difference, the results were good for the most part and at the BizzareBQ the fennel pollen recipe was super well received so I decided to try and make that again but out of the entire muscle. I had a shoulder roast and it was perfect for this little experiment. One of the key differences, as you’ll see is that I didn’t have a bladder casing to put it in, so it’s an exposed muscle, so we’ll see how that goes and if there is any difference in flavor, but I am obviously expecting a difference in texture.
Read MoreGuanciale – Version 2
The previous post talked of my trip to Kinikin Natural Foods down in Montrose,CO where I picked up a pastured Duroc hog. While down there I also was given a number of different Offal and Heads because no one uses them and they just get wasted, which is a shame.
Here in Colorado it is seeming that many processors do skinning, which should be ok, however it seems on the head, they go down to the meat and don’t leave a ton of fat cover. This makes for a very different guanciale processing process and results in a significantly smaller jowl to work with.
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