Offal-loving chef Chris Consentino of San Francisco's Boccaleone shows you how to butcher a whole pig's head in this tutorial video on Gourmet.com. If staring closely at a dead pig's head for a few minutes makes you queasy (or if you just watched Babe, beware: Consentino cleans every crevice of the head and cleanly cuts the skin and muscle away from the bone. He rolls up the skin and tongue to make porchetta di testa, a dish where the meat is seasoned with salt, pepper, lemon zest, and crushed garlic before being braised for 14 hours. The video fascinating to watch, even if you never plan on butchering a whole pig's head on your own.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.