Quote:
Originally Posted by PantieZ
yep, its one of the best meat ... super tender ...
but didnīt thouch the nose ... hehe ... yuck
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I never tried that, I guess being in Argentina it is almost a sin heheh, I guess I will have to get out of the city to try it. They cook in some parts of the country whole cows ( you have to get a very experienced grillman to do it though ) I have heard it takes almost 20 hours in some cases. The pigīs head cooked like you did they call it " queso de cerdo" or pigīs cheese.