Porchetta di Testa

[cannyfradock]

Method. Bone and roll a pigs head, marinate for48hrs, cook gently for14hrs, then chill for 2 days.....then carve. This is the halfway stage, just before the wrapping and cooking prosess.



Full gory details here.. www.youtube.com/watch?v=ptWMvRc2n2o&feature=g-upl&context=G21a937cAUAAAAAAABAA

Terry

[rivergirl]

definately going to give this a go !! did you find it easy to bone the head???

[cannyfradock]

Rivergirl

It is quite a difficult thing remove the flesh from a pigs head...intact.
I am an ex-butcher so it wasn't that difficult for me. If you're going to try it yourself, then always keep the knife close to the bone and use a steel to keep sharpening the knife on regular intervals.

I asked the opinion of the guys on this forum forum.sausagemaking.org/index.php for advice along the way. The thread I started on Porchetta di Testa has some interesting comments.. forum.sausagemaking.org/viewtopic.php?t=5561&highlight=

Terry

[rivergirl]

Thanks Terry lets face it if I cannot work the boning then its brawn on the menu LOL ( or a visit to cardiff to see my sister LOL