From head to guanciale! Curing and drying to follow. Plans for the rest of the head pieces:
- Cured tongue stuffed snout (perhaps poached then a quick grill or broil to crisp)
- Stock from the skull (to poach the snout)
- Crispy pig ears for one salad or another
- Random skin pieces for chicharrones
I have one more head in the freezer, time to research that wonderful porchetta di testa and make that happen.