Deboned whole pig head, seasoned, cured(#1), rolled, tied 6 days.
Cooked sous vide 185-195 for 14 hours. Refrigerated 2 days, then
sliced and plated.

This turned out better than I expected. It was worth the time and
effort just making it for the experience. So having it taste good on
top of that was an added bonus. I was afraid it would be too porky
or offal tasting.

Served with "Everything bagel" French bread, horseradish sauce, mr.
mustard, and pickled okra.

https://i.postimg.cc/65gVZd5k/Pig-He...d-Plated-3.jpg

This is the jowl end. The opposite snout end had most of the cheeks
and tongue - I'll cut into that end tomorrow.

Other pictures from Start to finish:

https://imgur.com/a/dXSoJDp

The yield was 8.1 pounds from a 14 pound pig head. The ears were
cooked separately in a Korean marinade and will be cut in strips and
fried.

https://i.postimg.cc/pXpYy0xQ/Pig-He...ced-Plated.jpg

-sw