Roasted Boar's Head

Ingredients:

  • One cleaned and beautiful head of a pig. Stick an apple in it’s mouth on slaughter day, or rigor mortis will prevent this.

  • Olive Oil

  • Salt

  • Rosemary

  • Bay leaves

  • Potatoes

  • A deep dish roasting pan

Method:

  • Place the head snout up in the roasting pan

  • Place a few bay leaves under the head to provide aromatics

  • Smash rosemary with olive oil and salt, and fully & liberally cover the head with the mix

  • Place in a 300 degree oven for 5-7 hours.

  • After 3 hours of cooking, place aluminum foil over the ears to prevent them from drying out.

  • At the end of the cooking, turn off the oven and leave the pan in there for 1 hour.

  • Chunk up the potatoes and place them in the roasting pan with the head, making sure they are fully coated in the rendered lard. return to 350 degrees for 30 minutes or so to cook up the potatoes.

  • Bring the head to the feasting table - consider singing the Boar’s Head Carol.

  • Pull off chunks of crispy skin, large chunks of jowl, and wherever meat is to be had on the head.

HeadBethanee WrightComment