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.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)