I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

Last week I said you should save any of the leftover broth from making headcheese, what I'm calling "headcheese jus." Having cooked the pork in the broth with all the spices, it is packed with flavor as well as with gelatin. You can use the broth almost anywhere you would regularly use broth, but the rich texture of the gelatin makes it especially well suited for use with pasta.

Pasta with Roasted Beets and Headcheese Jus

• four or five beets
• 5 oz. of bacon, about 8 or 9 strips
• 1/2 medium onion
• 4-5 garlic cloves
• 2-3 Tbs Headcheese jus
• pasta to serve two or three
• cheese to top

The headcheese jus is not strictly necessary, but it does add an extra dimension to both the flavor and mouthfeel of the finished dish.

If you'd like something even simpler and quicker, make the pasta and when it's done give it a quick drain then add some of the jus and stir until melted. Top with cheese and eat. Yes, headcheese jus, by itself, makes a pretty good pasta sauce.

For both pastas, one would probably use parmesan as the cheese of choice. I used a home made hard cheese suitable for grating. But that's a different article.