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Brawn, boil the head till the meat is falling of the bone. Remove all good meat, put into a high sided tin or dish, squash it down and weight it overnight in the fridge. The gelatin in heads holds it all together and you slice when cold. Great in buttys or melt over hot chips. ;)

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Some few years back I saved some cheeks and cured them into bacon, always handy having a bit of commercial bacon dry cure, and hot smoked them and they were lovely warm, and cold in a sandwich with picalilli.

 

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I like the brawn as well, but the wife won't touch it.

 

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I really don't like brawn but determined not to waste my pigs' heads I tried something else .

It looks a bit "Lord of the Flies " in the preparatory stages but don't be put off.

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Cut close to the skull and jaw remove the mask. If you are feeling all medieval you can sew it back to shape,stuff it with mince and herbs, roast it and invite all the local barons to a feast.

As I don't have enough friends to justify this rather extravagant course I cut the mask into squares and froze some for later use.

The other bits I roasted . They make great golden crackling. I didn't fancy pig's ears and nose ala Hugh Fernley Whitiwhatsisname but cooked them at the same time for the dogs.

On opening the oven I was severely tempted to try them but as they had been earmarked for the dogs I'd been a bit lax in the shaving and washing department. Next time the dogs might not be so lucky!

 

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possibly due to my amateurish knife work there was still a lot of meat on the head, especially the cheeks. The latter is rumoured to be the best bit of a pig .

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I'm sure the head could have been roasted and the meat picked-off but I simply made a few sausages.

Edited by comanche
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  • 4 weeks later...

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