Making head cheese today - bristles on or off?
My friend just gave me two fresh pig heads for helping her on the farm. So I figure, why not make headcheese.
The heads still have all the nasty hairs on them. Should I try to remove them somehow before working with it or will it magically go away when it's boiled? Any recomendations on how to remove the bristles? I have a butane torch, but would it make the meat taste/smell bad?
Also, what do you think - use the jowls for the cheese or save them for Guanciale? Never tried Guanciale before, but it looks like it would be tasty.