Wednesday, February 4, 2009

Pig Head Roast

I have a weekly order of pig heads. I usually cant keep up with it but never remember to cancel it. this week i got one really big one and the other one went into the headcheese. It was sitting there in a 22 liter container, actually only 1/2 of it was because the other 1/2 was to big. I didn't know what to do with it but i knew i wanted to do something different. It was so big that i didn't want to butcher it. So i've decided to roast it. I've never roasted a whole pigs head but i imagine it cant be much different then a turkey. The task will be doing it in an electrical oven and what pot to use. maybe the rondo. The head got rubbed down with garlic, salt, pepper and fresh dill. why dill you ask? no clue. its been sitting in my fridge for a week now (that stuff lasts forever) and it just called to me. Its been salt curing for two days now. i may roast it tomorrow, but im in the kitchen by myself and i'd really like to give it the attention it deserves. 
Theres something really sexy when i think about basting a pigs head....

3 comments:

daniel said...

http://www.offalgood.com/site/blog/recipes/let-them-eat-pigs-head

http://www.ideasinfood.com/ideas_in_food/2007/10/a-head-in-the-k.html

HungryBoy said...

Dee-lish. Jason Bond of Beacon Hill Bistro, Boston, MA, USA did this at Cochon 555 tonight, and it was good. Very very good.

Photo said...

any idea where i can order on in Orlando? no one seems to be selling them.. :(


also how do you make it last for so long?