SC - Re: Pig's Head

[RuddR at aol.com]

Madeleine quotes and writes:

<< A full grown pig's head will yield about 6 pounds of succulent flesh not
 including the tongue, brains or muscles behind the eyes. 
 
And the best part of a pig's head is the jowls IMHO.  Tender and tasty!  I've
roasted more than a couple of these guys, and that's the part I save for
myself.

 Ras (who brought a gilded pig's head to his very first SCA dish to pass 14
 years ago.)
  >>

I'm sure it was spectacular! >>

There are directions for preparing boar's head in _Joy of Cooking_ (Rombauer,
Becker, 1975), which explains the process in great detail, and presents it as
easy as possible, even for beginners. 

Rudd Rayfield
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