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Given the somewhat recent resurgence of offal in fine dining and extolment of hoofs and snouts in the food media by the likes of Zimmern and Bourdain, as well as the publication of The Whole Beast, I present to you the pictures of what it takes to cook a pig’s head from bakedchefs.com.

These pictures are NOT for the squeamish so please click at your own risk.

Also, here’s a recipe for Crisp Roasted Pig’s Head from recipeland:

Crisp Roasted Pig’s Head


  • 1 each pigs’ head
  • 2 tablespoons salt
  • 1/2 cup brown bean sauce
  • 1/4 cup bourbon
  • 1 cup honey
  • 1 cup water


  1. Remove any hair on head by singeing over and open flame or plucking.
  2. Scrub well (using a vegetable brush, if desired) and then sprinkle with salt, rubbing it into the skin.
  3. Rinse well with cool water; pat dry.
  4. Remove any excess fat.
  5. Place head in a colander in the sink and pour a kettle full of boiling water over.
  6. Let cool.
  7. Combine the 5-spice powder, salt, bean sauce and bourbon.
  8. Slash the meat on underside of head and rub half of the spice mixture into the meat.
  9. Rub the remaining spice mixture onto the skin. Place head upright on a rack in a large baking pan.
  10. Bake at 375 degrees F for 1 1/2 hours.
  11. Lower heat to 325 degrees F and continue cooking for an additional 2 hours, or until the meat is cooked through, basting the skin well every 30 minutes with the honey-water mixture.
  12. If ears begin to brown too quickly during cooking period, wrap them with foil.
  13. When head is done, remove to platter and garnish with watercress or coriander.
  14. Chop head into pieces and serve with sweet vegetable relish or plum sauce.
    I’ve yet to try pig’s cheek, but from all accounts it’s by far the choicest of cuts.

(see the original on recipeland)

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