I made Coppa di Testa (Italian head cheese) for the first time a couple days ago. The Testa turned out great, but what should I do with the 9 cups of savory, spiced pig stock leftover? It's lightly flavored with holiday spices (cinnamon, clove, allspice) and sets up as a fairly solid gelatin when cold or at room temperature. Does anyone know what to do with this tasty stock?
You can see pictures of the Testa here if you're interested:
I have 9 extra cups of the gelatin part and I don't want to waste it. Please help!
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