Muzzle

Museau de bœuf

What it is

Museau and the English muzzle come from the same Old French musel, and the thing is exactly that: the snout, brined, simmered and pressed. The tripier sells it already cooked and sliced to the thickness of a coin, which makes it one of the very few French charcuterie items that needs no cooking at all.

In the kitchen

Dress it an hour ahead rather than at the last minute — the cartilage needs that time in the vinegar to go from rubbery to crisp. One part vinegar to three of oil, more shallot than seems reasonable, and serve it at room temperature.

Goes with

Shallot Parsley White wine vinegar Dijon mustard Onion Cornichon Potato Chives

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

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