$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Same conceptual cut on a different animal — beef head vs pork head. Both are nose-to-tail preparations that yield multiple sub-products (cheeks, tongue, jowl meat).
These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.
| Country | Cabeza de cerdo | Cabeza de res |
|---|---|---|
| 🇺🇸United States | Pig head | — |
| 🇬🇧United Kingdom | Pig head | — |
| 🇫🇷France | Tête de porc | Tête de bœuf |
| 🇲🇽Mexico | Cabeza de cerdo | Cabeza de res |
| 🇵🇹Portugal | Cabeça de porco | — |
| 🇧🇷Brazil | Cabeça de porco | — |
| 🇮🇹Italy | Testa di maiale | — |
| 🇩🇪Germany | Schweinekopf | — |
$$ · braised beef, lamb neck, pot roasts, and stews
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Every Thursday: one cut, what it’s called around the world, the best substitute, one dish, and one useful tool.
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