Head

I can only pose the question, why not?

As cute and cuddly as a little piglet may be, it's going to the slaughter in more cases than not and along with its porcine body, chops and all, the heads going with it. So on a recent journey I decided to throw a little piggy into a head lock and throw it in a pot. Head Cheese Time.

One pig head, Cheeks on or off, depending on how much fat you want or if Guanciale is in your future.

A good amount of parsley, carrots, parsnips, salt, pepper, white wine, bay leaf, whatever.

The dog's not part of the equation, but aren't they so darn cute together (insert southern accent).

Try to fit it all in a pot and top it off with water. As you can see, I was ill-equiped in the size department...the pot that is.

If the head doesn't fit...well...find yourself a girl that isn't 15...or a pot larger than 5 gallons. In this case, I just flipped the head halfway through the cooking process, which was about 6 or 7 hours of slow simmering.

Times up? Pull Out!

Let the head cool off a bit and start tearing the meat and fat from the skull. It's pretty obvious whats edible and what isn't...and yes, the eyeballs are edible.

Once you pig head is not resembling Skeletor, you're ready to give all the meat and fat a rough chop or fine chop, however you want the terrine be.

Toss the meaty fat goodness into a plastic lined mold and give it a good pour of that reduced stock you cooked the head in...and yes, you should have reduced the liquid down by half or so and give it a good seasoning, salt and pepper that is.

Set it in the fridge over night and presto. Pig head terrine, or head cheese, or whatever name will get people to eat it.