Another Coteghino

If you can believe it, this was an accident. About a year ago I made a coteghino (aka skin sausage) and wasn't planning on doing it again. But I just a got a new knife, a lovely curved Buffalo Skinner from J. Russell & Co. which I am told is not stainless steel. So I needed something with skin to remove, hence some slabs of pork belly now curing into bacon. The skin came off easily. And a tongue is curing too. (Long story, but a tongue that was impossible to peel went into an Olla Podrida the other day in Fullerton, and so I'm into the tongue thing.) Anyway, the finely chopped skin was mixed with pork and went into this wonderfully baroque middle, which curved right around itself into this remarkably obscene form. Lots of fennel. I think I will bring it Darrell Corti's next weekend. I also baked a few monstrous breads for my class, made a little cheese, who knows what else. Every day should be such as this.