Comments on: Let them eat pigs head!!

By: Gettin’ Freaky: The Origins of the Denver Adventurous Eaters Club | Don't Tell Chef

Tue, 03 Sep 2013 14:28:44 +0000

[...] and Congealed Blood Hot Pot at JJ Chinese. Fried Duck Tongue Confit at Parallel Seventeen. Porchetta di Testa prep for an event. Pork Uterus Tom Ka at Parallel Seventeen Ant larvae salad at Parallel Seventeen. [...]

By: Jeff

Jeff — Mon, 24 Sep 2012 19:30:24 +0000

Brandon, this was on the blog of this recipe:

“Its royal name is: Porchetta Di Testa – Translation a pigs head that is boned out then marinated for 2 days with rosemary and garlic rolled and tied then braised for 14 hours in a sous vide bag at 200 degrees to keep it all together.”

By: Brandon

Brandon — Tue, 03 Jan 2012 13:41:30 +0000

What time and temp for the sous vide?

By: Jonathan Neve

Jonathan Neve — Wed, 26 Jan 2011 09:30:57 +0000

Hello,

Nice recipe! Would this work without the sous vide bag?

Thanks!

By: Gofarmer

Gofarmer — Fri, 26 Nov 2010 14:44:27 +0000

Bought half a pigs head yesterday, meant to be for the dogs, but think I might try it and see what I could with it!

By: Alan McCollough

Alan McCollough — Mon, 11 Jan 2010 07:27:14 +0000

I’ve got me a pig head in the fridge and am ready to do this! So how long and at what temp do you do the sous vide?

By: land_charc

land_charc — Tue, 14 Jul 2009 13:48:33 +0000

I’m itching to try this, so much more visually appealing than your basic testa. Looks like fun.

By: randy smoot

randy smoot — Mon, 13 Apr 2009 23:04:43 +0000

O K got one , how to cook ,how to get hair off,sounds exellent 40 lb head with some cape 10 lbs of skin

By: Uk Boy

Uk Boy — Tue, 17 Mar 2009 09:13:56 +0000

I asked at the butcher yesterday about getting pigs head, he quoted us just £5 GBP for a whole head, £2.50p GBP for a half. Ordered one for next week!