Whole pork head on rustic board – traditional British cut from The Black Farmer, ideal for roasting or braising.

Pork, Head

£20.00
Whole pork head on rustic board – traditional British cut from The Black Farmer, ideal for roasting or braising.

Pork, Head

£20.00
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Pork, Head — pork with juicy bite for roasting or glazing.

The Black Farmer Pork Head celebrates authentic British butchery with deep, rich flavour and heritage craftsmanship. This premium cut delivers exceptional taste and texture, ideal for slow roasting, braising, or grilling. Perfect for those who value nose-to-tail cooking and bold traditional dishes, it brings versatility and sustainability to your table. Proudly produced with quality and inclusivity at its heart — real food for every home cook.

  • Traditional British pork head – rich, flavour-packed cut for heritage cooking
  • Ideal for roasting, grilling, or braising – perfect for stews, brawn, or terrines
  • Naturally high in protein, gluten-free, and dairy-free
  • Great for Sunday roasts, Caribbean-inspired meals, and festive gatherings
  • Sold as a whole pork head — excellent value and zero-waste cooking
  • Popular in UK searches for nose-to-tail, pork offal, traditional butchery cuts
100% british pork
Allergens are highlighted in bold.

Estimated per 140g
Typical Values Per 100g Per 140g Portion
Energy 181 kCal 253 kCal
Fat 12 g 16.8 g
of which saturates 0 g 0 g
Carbohydrate 0.8 g 1.1 g
of which sugars 0 g 0 g
Fibre 0 g 0 g
Protein 17 g 24 g
Salt 0 g 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 combination 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 350ºF (175ºC). 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 internal temperature reaches a safe minimum of 145ºF (63ºC).
4. Basting: While the pig's head is roasting, you can occasionally 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 culinary skills and proper handling of the ingredients. It's recommended to consult detailed recipes or seek professional advice to ensure the best results and safe preparation.

Cook before eating. Consume on the day opened. Store below 3°C or freeze on the day of purchase for up to 9 months. Defrost fully in the fridge before cooking.

Vacuum-packed/pouched for freshness. Recyclable packaging. Please rinse and recycle where possible.

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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