Pigs Head

Pork, Head

£17.50
Pigs Head

Pork, Head

£17.50
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Minimum Spend £35
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Pork, Head — pork with juicy bite for roasting or glazing.

Pork РHead brings authentic flavour from traditional British butchery. Pig̢'s head is a traditional cut valued for its rich flavour and versatility in home cooking. Often used to make brawn, stocks, and soups, it includes all parts of the head except the brain, eyes, and ears. This cut is a flavour enhancer and a great addition to various dishes requiring pork. - Ideal for brawn, soups, and terrines - Versatile and full of traditional pork flavour - All edible

  • Quality cut; bold flavour potential
  • Great for grills and stews
  • Cook to 75 °C core temperature
  • Serve at family gatherings

Culinary inspiration:
Roast until crisp at the edges, or glaze and grill for sweetness.

  • Grill, roast or braise
  • Finish with herbs and lime
  • Serve with rice and peas
spices (black pepper, fennel), herbs (basil, marjoram, rosemary, thyme), sea salt, sugar, dehydrated garlic, dehydrated onion
Allergens are highlighted in bold.

Nutritional information typical values per 140g,
as sold
Energy
253 kCal
Fat
16.8 g
of which saturates
0 g
Carbohydrate
1.1 g
of which sugars
0 g
Fibre
0 g
Protein
24 g
Salt
0 g

Cooking a pig's head can be a complex and time-consuming process, but here's a simplified version of a cooking instruction:
1. Prepare the pig's head: Make sure the head is thoroughly cleaned and hair-free. Remove the eyes, ears, and snout if desired. Rinse the head under cold water and pat it dry.
2. Season the head: Rub the head with a mixture of salt, pepper, and any desired herbs or spices. You can use a combition of garlic, thyme, rosemary, or other Flavors you prefer. Make sure to season the head inside and out.
3. Roasting: Preheat your oven to around 350F (175C). Place the pig's head on a roasting rack or in a large roasting pan. Roast the head uncovered for about 3-4 hours, or until the skin turns crispy and the interl temperature reaches a safe minimum of 145F (63C).
4. Basting: While the pig's head is roasting, you can occasiolly baste it with its own juices or a mixture of melted butter and herbs. This will help keep it moist and add extra flavour.
5. Resting: Once cooked, remove the pig's head from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute and makes it easier to handle.
6. Carving and serving: Carve the pig's head into desired portions, such as the cheeks, jowls, or other meaty areas. Serve it hot with your favourite side dishes, sauces, or condiments.
Remember, cooking a pig's head requires advanced culiry skills and proper handling of the ingredients. It's recommended to consult detailed recipes or seek professiol advice to ensure the best results and safe preparation.

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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