Porchetta di Testa with Herb-infused Pork Head

Ingredients

• 1 pig's head (about 4-5 kg / 8-11 lbs) 1 pig's head (about 4-5 kg / 8-11 lbs)
• 4 sprigs of rosemary 4 sprigs of rosemary
• 4 sprigs of thyme 4 sprigs of thyme
• 4 sprigs of sage 4 sprigs of sage
• 6 garlic cloves, minced 6 garlic cloves, minced
• 2 tablespoons fennel seeds 2 tablespoons fennel seeds
• 2 tablespoons salt 2 tablespoons salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 0g (Sugars: 0g)
• Protein: 30g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   Clean the pig's head thoroughly, removing any excess hair and debris.
3. 3.
   In a mortar and pestle, crush the fennel seeds until fragrant.
4. 4.
   In a small bowl, combine the minced garlic, crushed fennel seeds, salt, and black pepper.
5. 5.
   Rub the herb and spice mixture all over the pig's head, ensuring it is evenly coated.
6. 6.
   Place the rosemary, thyme, and sage sprigs on top of the head.
7. 7.
   Roll the pig's head tightly and tie it securely with kitchen twine.
8. 8.
   Heat olive oil in a large oven-safe pot or roasting pan over medium-high heat.
9. 9.
   Sear the rolled pig's head on all sides until golden brown.
10. 10.
    Cover the pot or pan with a lid or aluminum foil and transfer it to the preheated oven.
11. 11.
    Slow-cook the porchetta di testa for approximately 6-8 hours, or until the meat is tender and easily pulls apart.
12. 12.
    Remove the porchetta di testa from the oven and let it rest for 15 minutes before slicing.
13. 13.
    Slice the porchetta di testa into thin slices and serve warm or cold.

Treat your ingredients with care...

• Pig's head — Ensure the pig's head is sourced from a reputable butcher and properly cleaned before use.

Tips & Tricks

• For added flavor, marinate the pig's head in the herb and spice mixture overnight before cooking.
• Serve the porchetta di testa with a side of tangy pickles or a refreshing salad to balance the richness of the meat.
• Leftover porchetta di testa can be stored in the refrigerator for up to 3 days and enjoyed as a cold cut.

Serving advice

Serve the porchetta di testa as the centerpiece of a charcuterie board or as a main course alongside roasted vegetables and crusty bread.

Presentation advice

Arrange the thinly sliced porchetta di testa on a platter, garnished with fresh herbs and lemon wedges for a vibrant and appetizing presentation.