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- Scrub and clean face
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- Salt heavily and massage the cure into the skin
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- Salt and rub the inside too
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- Lemon, thyme, ginger and black pepper
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- Roll the face with the tongue and cure for 5 days
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- Unroll after the 5 days and rinse off cure
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- Remove all hairs that have been left behind… shave, snip or torch
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- Squeaky clean
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- Lay down flesh side up and remove ears, julienne the ears and dice the tongue
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- Add spices, thyme, microplane ginger and lemon
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- Add the cured ears and tongue to the face
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- Roll up
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- Wrap in a apron or cheesecloth
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- Tie as tight as possible
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- Suck and seal
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- Sous vide for 72 hours at 66.5 c
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- Remove and let cool down before removing from bag
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- Remove from bag and tie as tight as possible
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- Real tight
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- Hang overnight
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- Ready to cut
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- Ahh, real sexy, you can see the jowls, tongues and ears
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- Slice cold and should be eaten strait from the slicer, friction warms the fats up perfectly
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- Rolled face is great strait up or with mustard and beer
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That looks beautiful. I cooked a rolled head, cooled it, sliced it into 1/4 inch medallions and then breaded and fried it and it came out great, but this looks so much better, especially the julianne of ear and dice of tongue
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That sounds good, I am a big fan of breading and frying.
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damn
unrealimpressive and all that…
i’ll bet it was delicious -
like whoa. seriously you are my new hero.
effing ah mah zing.
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Hey Chef,
I’ve heard that you’re doing an event at Bloodhound next tues. Thanks to this post, I tackled making a porchetta di testa myself…but have some questions. Do you need any extra help for that event? I’m no pro, but would be more than happy to help out and learn.
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Thanks a lot for the offer, If someone drops you are on the top of the list.
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I love your site!
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Experiencing a slow PC recently? Fix it now! -
Hey man, this is great, real passion in your work, taking something like this and making it delicious, i would love to try!
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I see new possibilities for the annual pig roast!!! Love ya.
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Awesome, we will figure out a way to be there. Love ya
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DUDE. I just realized that we know each other thru Claire (she’s my significant other), who worked with you at Fifth Floor. I’ve totally been through here but didnt make the connection. Nice porchetta di testa, did the same thing, but cooked it. I posted it about a month ago on my blog. Take care!
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Patrick, the Rolled Face is cooked, slow and low. Were are you guys living and cooking now?
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Pingback from Pig Butchering Class « Grocery Eats on April 22, 2009 at 3:48 pm
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Echt lecker, aber beim Fleischer um die Ecke machen die noch Senfsaat und zerstossenen Piment mit rein.
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