As rich as it is a true expression of whole animal butchery, the porchetta di testa is a pigs head cured in orange zest, with heavy amounts of garlic and rosemary. The pork head is deboned, rubbed down with the cure and then tightly rolled before being slow cooked, cooled and sliced paper thin. The fat from the cheeks and the flavour from the hardworking muscles combine to make something very delicious.
This charcuterie is great as part of a sandwich, or on a board.
Ingredients: Pastured Pork, Garlic, Rosemary, Orange Zest, Cognac, Salt, Curing Salt, Black Pepper.