Cooking a whole pig head can be a time consuming but worthwhile undertaking. It can be broken down into different parts, including the pig cheeks, which are lean, moist, and rich in flavor. The whole head or parts can be used to make a delicious, collagen-rich stock or broth. The meat can be shredded and used in tacos, stews, or pasta. One classic use of the pig head is to make headcheese, a spreadable mix of meat, skin, and tissue that is stewed and then chilled in a mold, forming a small loaf.
Our pigs are raised on pasture all summer, without hormones or antibiotics. We buy in a small herd of piglets each May that is made up of a mix of heritage breeds, including Tamworth and Old Spot. We feed our pigs non-GMO grain, but being raised outside means they also forage for tubers, roots, berries, grubs, and more. From May to November, we rotate the pigs into new paddocks, allowing them to explore and express their natural rooting behaviors, while also fertilizing those areas with manure.