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EAT THIS IMMEDIATELY: Salceson at Philadelphia Bar & Restaurant
What separates Polish salceson from regular ol' charcuterie-board head cheese? "Higher tongue content," says Sauter.
EAT THIS IMMEDIATELY: Salceson at Philadelphia Bar & Restaurant
At last week's Meal Ticket Magazine launch party, chef Jordan "Red" Sauter from Philadelphia Bar & Restaurant/PBR (120 Market St.) insisted that we try his salceson, aka one of Poland's multiple takes on traditional head cheese. (Back in November Sauter got some love from Adam Erace for his bigos, or Polish hunter's stew.) Struck by its hearty feel and funky-rich flavor, we in turn insisted Sauter spill the details on his badass housemade snack.
So what separates Polish salceson (a linguistic bastardization of the French "saucisson") from regular ol' charcuterie-board head cheese? "Higher tongue content," says Sauter. He works three tongues into each batch, as opposed to the traditional one, which relies on the delicious contents of a single pig's head (tongue included). "It stiffens it, gives it more body ... if you put more meat in there, it's more substantial," says Sauter of his lengua-tastic handiwork. Though he served it with an English pea condiment at the event, PBR's salceson is a fixture on the Old city bar's butcher's plate, which features other housemade charcuterie (lomo, duck prosciutto, duck gizzard bruschetta, etc.).
Eat this immediately!
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