For those who are adventurous, we offer a head from the famous Iberian pig. It comes cleaned with the cheeks, jowls, and tongue intact. (Since we use a universal ear notching system to identify our pastured pigs, the ears are there but come with notches and ear tag holes.)
Use it to make hog’s head cheese or “souse.” If you want to do a little butchering, you can also remove the cheeks, jowls, and tongue for separate use. If you need more gelatinous material for making your souse, ask us about extra pig’s feet. If we have them in stock, we will be glad to include a couple at no extra cost. WE ALSO HAVE HALF HEADS SPLIT DOWN THE MIDDLE FOR ROASTING AND TABLE DISPLAY.
"We hope you enjoy this farm-to-table, nose-to-tail, slow food eating experience from our family farm."