Recipe Rating:
 2 Ratings


1/2 pig head
40 peppercorns
2 blades mace
4 cloves
12 allspice, whole
a bunch of herbs, use your imagination
2 large onions, sliced

The Cook

Lightly Salted
Member Since Aug 2011
CC's notes for this recipe:
Now come on kids, you all know you're bored with the same oh same oh. Thought you'd enjoy putting something on the table that would really put the family members/friends in awe. ENJOY!!!
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To boil pig head: Wash head thoroughly in plenty of tepid water. Take out the brains and throw them away. Cut out the little veins and all the splinters of bone. Wash the head in all parts, with plenty of salt, thoroughly cleansing it of all blood.
Lay the head in pickle juice (with all other ingredients listed) for 3 days (hope you can wait that long).
When the head is salted, put it into a saucepan with cold water enough to cover it and bring it to a boil. When it boils, turn down the heat and allow it to simmer gently for 1 1/2 to 2 hours, according to the size and age of the pig.
Boiled pigs head is eaten with boiled rabbit or with veal or with onion sauce.

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user CC MCCART-FROST CCMCCART - Oct 13, 2011
CC MCCART-FROST [CCMCCART] has shared this recipe with discussion groups:
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user Lynnda Cloutier eatygourmet - Oct 13, 2011
Now that's different! Just what this cook needs to spark up dinner. Now I just have to find that darned pig, and talk him, or her, into giving up half a head. And you know what they say, half a head is better than none, right?
user CC MCCART-FROST CCMCCART - Oct 13, 2011
MMMM I don't know about that Lynnda, I guess it all depends on which half of the head you end up with. You know, the right side ... left side thingy? I guess you could always double the recipe for when the Out Laws are in town...LOL CHEES, CC
user Lynnda Cloutier eatygourmet - Oct 13, 2011
Good idea, CC. The outlaws have gone to the great buffet table in the sky. Both of them. So it would just be my little piggy Paul and me.
user Pat Duran kitchenchatter - Oct 13, 2011
Sorry CC but this is too gross for me. lol.

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