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Default Re: Pickled Hog's Testicle Recipe - 07-17-2011, 04:02 AM

Sisters Kitty and Humongous, those recipes sound delish. I think they'd go well with some cheese, preferably Casu Marzu, a Sicilian and Sardinian delicacy. You can buy it on the street there, or make it yourself when the weather turns muggy.

Here's the definition from my favorite cookbook, and you can improvise from there.

Derived from Pecorino, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from the Sardinian for "tears") seeping out. The larvae themselves appear as translucent white worms, about 8 millimetres (0.3 in) long.[1] When disturbed, the larvae can launch themselves for distances up to 15 centimetres (6 in). Some people clear the larvae from the cheese before consuming; others do not.

Casu marzu is considered to be unsafe to eat by Sardinian aficionados when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is usually eaten, although allowances are made for cheese that has been refrigerated, which can kill the maggots. When the cheese has fermented enough, it is often cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), to be served with a strong red wine.

Enjoy!
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