May be getting a cooked (135) lb. pig-on-a-spit for a BBQ and wondering what to do with the head. Just pick at it, or prepare it for something greater, like a terrine or.... What do you think ?
I actually just took three of these from hairy, dirty animal faces to tasty charcuterie items... I'll put a couple of pics in with this post. Did a porchetta di testa (sous vide, served cold) as well as one roasted and served hot, plus a couple of terrine-type deals from the third head plus some tongue and trotters and so forth.
Wait -- is your head going to be already cooked? Limits what you can do with it a little, maybe, but you still have options. Or, yeah, just pick the meat right off it with your fingers and enjoy the greasy, crispy, porky goodness.