Porchetta di Testa

I’m always looking for ways to utilize more parts of the pig so I have more eating and less waste. Porchetta di Testa is a bold step in that direction and I’m looking forward to trying it. When you’re ready to give it a go yourself, contact Elkhorn for a pig head and we’ll get you hooked up. Bon appetite!

eating is the hard part

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I want to say that I’ve been thinking a lot about this post. As I started sharing my adventure into this hands-on, shaving-a-pig kind of cooking, it got people talking. Some of it was good talk and some of it was bad. Don’t get me wrong, I love this kind of conversation. I want people to talk about food. I want people to share in stomach filling moments. If you do, you will always have a place at the table in my life. Just let me say that as someone who promotes offal, eats offal, cooks offal, and seriously believes in the ethics on the topic, I’ve never ever felt more demonized after preparing a dish than this one. Demonized sounds like a hard word, but I was told considerably more disgusting things than compliments – “it’s sick” “why do you do this” “that’s gross” “animals have feeling too” and…

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