So the dish is complete and i am very happy with it. I had some close ups of the dish but i just really liked this picture someone took of us and it really shows the size of the snout as well as how happy it makes us. This is my biz partner Jen and I. We've decided to call it stuffed big snout on happy cabbage because the ratio of smoked bacon, apples and white wine is quite a lot when compared to the amount of cabbage so that makes us and the cabbage ....well.....happy. The final stuffing was sweetbreads, smoked ham hock and 24 hour roasted pigs head. Since cleaning the porky fat off of the snout the texture and taste has become a lot less porky, in a good way.
This is a dish for two which will be on the menu starting valentines day. Maybe its just me, but there is something very very romantic about this dish. Love is in the air.