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If I had a whole pig head, this is what I would do with it,______

kengk Jun 1, 2012 01:59 PM

We are picking up meat from our CSA in the morning and I noted that they had pig heads on offer. All I can think of is to send my wife to visit her family; roast the whole thing and go cave man on it.

Brains and eggs are a no go for me.

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  1. dave_c RE: kengk Jun 1, 2012 02:09 PM

    I would make head cheese.

    3 Replies
    1. re: dave_c
      sunshine842 RE: dave_c Jun 1, 2012 03:18 PM

      or fromage du tete, which just sounds nicer, even if it's the same thing...!!!

      1. re: sunshine842
        ttoommyy RE: sunshine842 Jun 1, 2012 05:17 PM

        Testa in Italiano and brawn in England. Anyway you say it, it's all delicious!

        1. re: ttoommyy
          sunshine842 RE: ttoommyy Jun 2, 2012 12:23 AM

          I agree -- but have to confess that "head cheese" sounds like something you need a doctor to fix.

    2. i
      INDIANRIVERFL RE: kengk Jun 1, 2012 02:20 PM

      Roasted whole over a hardwood fire. I would not recommend deepfrying it as the moisture in the skull may cause an explosion.

      Put a metal pan underneath the rack to keep the drippings out of the fire.

      If the pig was killed by electro shock, you will have a nice intact skullo appropriate for the next Lord of the Flies parade.

      1. schoenfelderp RE: kengk Jun 1, 2012 02:46 PM

        Oh boy you don't even want to know how excited I would be to get a pig head.

        I would probably just straight roast it, nice and slow. Going caveman on it is how I would probably do it the first time since I've never done it before. I like the hardwood fire idea above. You could also pull the cheek meat and eat it in some tortillas with whatever condiments you like.

        1. f
          fledflew RE: kengk Jun 1, 2012 02:58 PM

          I'd braise the ears until tender cut into strips and then fry them up until crispy, remove the jowls and cure/dry them, and then headcheese whatever's left.

          1 Reply
          1. re: fledflew
            kengk RE: fledflew Jun 1, 2012 03:04 PM

            Did not even consider the jowls, I was really imagining the pig head in relation to how I would remove a deer's head. That's a whole other deal if it has a good bit of the neck included. I will have to inspect and price them before I commit.

          2. DiningDiva RE: kengk Jun 1, 2012 04:36 PM


            1. twyst RE: kengk Jun 1, 2012 04:59 PM

              Went to a trendy restaurant here in town last week and was served "chicken fried pig face" as part of the tasting menu. Despite the rather shocking name, it was delicious

              1. deet13 RE: kengk Jun 1, 2012 05:14 PM

                Hah, here's a video on YouTube about cooking a pigs head...


                We usually slow cook the head in pork stock for a few hours, like in the video above, and afterwards we shred the meat.

                1. Veggo RE: kengk Jun 1, 2012 06:23 PM

                  I was just making sure you guys are still paying attention...

                  1. 1POINT21GW RE: kengk Jun 2, 2012 01:16 AM

                    I think the jowl and cheek meat is the best part of a boar's/pig's head.

                    To me, fried hog jowl blows bacon out of the water any day of the week. I love that stuff.

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