Finally, the face.
Now we're getting to the good part, though in all honesty the brain and ears were pretty darn good! But the face, that's what it's all about.
Unfortunately my pig head came without the tongue. What a huge disappointment that was! But I made do with what I had, and what I had was a whole pig face.
Sure, the obvious answer to what to do with a pig face would be head cheese, but I don't want to do the obvious. I want to do the yummy. And the yummy said "Roast it!"
Roasting a pig face is really easy. All you need is a big pan and some twine. And flavors. You need flavors.
When you have all your spices and flavors on the meat, roll it up from one side to the other, and tie it with several pieces of twine. It'll look eerily like a pig face at that point. You can either cook it right away, or let it marinate in the refrigerator over night to infuse all the flavors, which I did.
When you're ready to cook the face, put it in a large baking dish, and coat it with a bit of extra fat. Lard is ideal for this, of course. You just want to moisten the skin a bit.
When your pig face reaches 165 degrees remove it from the oven and let it cool slightly. It'll be easier to slice the cooler it is.
Slice and serve with your favorite veggies. Admire the layers. Enjoy!