Half a Pig’s Head
For £4 (sometimes less) the butcher will sell you half a pig head.
This is what we did with ours…..
Shallots, carrots, celery (or other stock veg)
Herbs (rosemary, bay, sage, parsley)
Place the piggy head skin side up in a large roasting dish with the veg, herbs, wine, brandy and some water or stock.
Wrap ear in tin foil and then cover whole lot in grease proof paper.
Strain and skim the cooking juices/stock and reduce to desired intensity.
We served with Yorkshire Puddings (discovered lard makes great Yorkshires), crispy baby potatoes (or scratchy potatoes as named by our nephew) & veg.
Left overs – Toad-in-the-Hole