Pig's ear

Oreille de porc

What it is

An ear is two sheets of skin around a single plate of cartilage, with almost no muscle in it, so cooked it delivers gelatine and crunch at once and nothing in between. It is also what makes head cheese set: cooks who buy a head separately buy extra ears to be certain of it.

In the kitchen

Braise two hours, then press them flat between two trays under a weight overnight — the cartilage sets in that shape and only then will they slice thin. A warm ear cannot be cut; it folds under the knife.

Goes with

Dijon mustard Shallot Parsley Cornichon Egg T55 flour White wine vinegar Chili pepper

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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