I picked up a pigs head today. The butcher was kind enough to split it down the middle. Now I can scoop out the brains and fry them up. The head will brine for two days. I will then slow cook it in lard overnight until it is super tender. On Sunday we will have it #mexican style. Served with soft flour tacos, salsa, guacomole, chilies. It is going to be epic. It is the responsible thing to eat #nosetotail. With the other half I plan to make a brawn and also #guanciale or #facebacon from the jowl. The pig. The animal that keeps on giving. 🐖🐽🐷 Thank you @scottreaproject_ for the #awesome tutorials. #mexicanstyle #nosetotaileating #wholeanimalbutchery #headcheese #pigshead #terrine #brine #beautifulcuisine #thekitchen #eatingfortheinsta #yummy #familydinner #foodies #foodphoto #foodbeast #huffpost #food #whereitsat (at Pretoria, South Africa) https://www.instagram.com/p/BoRmrsmBR93/?utm_source=ig_tumblr_share&igshid=logax499vp8l
