voyager Posted May 14, 2022 Share Posted May 14, 2022 One of my regular bistro orders is this salad of sliced pork muzzle in vinaigrette. Looking for a recipe, I found this this that assumes you already HAVE some cooked musseau. Do any of you intrepid cooks make this, can direct me what cut to buy (whole pig head?) and your method for cooking the meat? Quote Link to post Share on other sites
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