Comments on: Cured Rolled Face

By: Golda

Golda — Thu, 18 Nov 2010 11:55:57 +0000

You cooked this for 72 hours. Can you tell me if I only have 4 hours to cook, would it work?

By: Guest Post – Porchetta Di Testa by Jason Moore | Nose To Tail At Home

Guest Post – Porchetta Di Testa by Jason Moore | Nose To Tail At Home — Fri, 22 Jan 2010 19:53:40 +0000

[...] inspired by Chris Cosentino’s video and Ryan Farr’s writeup, I decided to attempt my own completely outlandish meat stunt by procuring a whole hog’s head. [...]

By: Also you won’t like puppies because they’re fuzzy and snuggly and cute | Raccoon and Lobster

Wed, 06 Jan 2010 22:11:29 +0000

[...] whose blog introduced me to the greatest and most aptly named charcuterie technique of all time, Cured Rolled Face. If this is any indication, 2010 is going to be pretty damn [...]

By: Beer & Nosh » Blog Archive » NOToberfest Poster

Beer & Nosh » Blog Archive » NOToberfest Poster — Wed, 09 Sep 2009 05:20:12 +0000

[...] I can also confirm the rumor that Mr Farr will be roasting whole center cut Magruder Ranch grass-fed beef over an open fire. It should pair nicely with our bourbon barrel-aged Notoberfest lager. He also said something about hopped(!) rolled pig face. [...]

By: kacktus

kacktus — Thu, 07 May 2009 18:47:56 +0000

Echt lecker, aber beim Fleischer um die Ecke machen die noch Senfsaat und zerstossenen Piment mit rein.

By: Pig Butchering Class « Grocery Eats

Pig Butchering Class « Grocery Eats — Wed, 22 Apr 2009 15:48:45 +0000

[...] the foot with a hacksaw. At the exact same time, dude next to me was going full sav removing the face from the pig’s head. Fucking gnarly but awesome. There were only about 12 of us so we all got [...]

By: Ryan Farr

Ryan Farr — Thu, 02 Apr 2009 02:34:51 +0000

Patrick, the Rolled Face is cooked, slow and low. Were are you guys living and cooking now?

By: Patrick

Patrick — Wed, 01 Apr 2009 12:06:50 +0000

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!

By: Ryan Farr

Ryan Farr — Wed, 01 Apr 2009 04:10:48 +0000

Awesome, we will figure out a way to be there. Love ya

By: Lenny in KC

Lenny in KC — Wed, 01 Apr 2009 00:19:13 +0000

I see new possibilities for the annual pig roast!!! Love ya.