I work for an amazing company, Deschutes Brewery, specifically the Portland pub. Yesterday the culinary management team and a couple of line cooks (like me) had a
butchering lesson with Camas of the Portland Meat Collective.
We butchered a pig head to make Porchetta di Testa, rolled pig face. You take the skin, cheek meat and
jowls off the pig (in one piece), trim it, season it, roll it and cook it -- chill it, slice it and eat it. Easy peasy.
Here's a photo montage of the process. The pig, the face (and my face), the rolled and trussed Porchetta di Testa, and the stock pot of mirepoix and skinless head to make hog stock.
I made stock last night and this morning. Tomorrow I'll braise the Porchetta in the hog stock and chill it. It'll be yummy. And weird.
Love big.
Eat well.
Have fun.
xoxo
Nancy
PS: Housemate Lisa, do not look closely at the pot in the fridge.
