Comments on: Gourmet magazine loves pigs head

By: SHANE

SHANE — Mon, 29 Mar 2010 12:57:13 +0000

Trying it today!

Pigs head is shaved ready to bone.

I hope it looks as good as yours.Please pass on any more info regarding this dish I dont want to be let down by doing something wrong!

Love the site, I am so happy I came across it

Cheers Shane (Australia)

By: jeremy

jeremy — Tue, 08 Dec 2009 16:52:33 +0000

Question: how long do you cook the porchetta de testa. You mentioned 190 degrees in a bag (sous vide I presume), but did not mention for how long? Thanks for the awesome, very informative video!

By: Half a Pig … | LivingSmall

Half a Pig … | LivingSmall — Sun, 01 Mar 2009 20:13:46 +0000

[...] and although I considered chasing down a head to make guanciale or head cheese out of, after seeing this video of Chris Cosentino butchering a pigs head (actually, I couldn’t get through the video, the prospect of brains and eyeballs freaked me [...]

By: ciaran

ciaran — Tue, 02 Dec 2008 07:22:46 +0000

I am shocked and disgusted by the closed mindedness of the vegan readers (wishing pain and harm to someone that they’ve never met???how primitive and barbaric is that???). How hypocritical albeit typical of their kind.

What they fail to understand is that the people who pursue this style of cooking are doing it out of a GENUINE RESPECT AND LOVE of the animal by making the best use of its sad sacrifice. Chefs like Constentino care deeply about the ethical treatment and farming that went into raising these beautiful animals.

You vegans who go out on witch hunts by picketing and crucifying honest, hard working chefs are completely misguided and should be ashamed of yourselves.

You don’t even know who your real enemy is.
Get informed and go after the people causing the cruelty and inhumane conditions, not the people who are championing what’s best for the animals that we eat.

Collen and Bea, I hope you can raise yourselves from the deep pit of ignorance that you’ve lowered yourselves to.

By: Susan

Susan — Wed, 12 Nov 2008 14:15:23 +0000

Interesting. A revelation in fact. I recognised nothing but the presentation plate. I recall a gathering where a recognisable yummy roulade(?) was amongst the selection. Now I understand the textures. I believe I will do an alternative now with the always leftover lamb flap (when buying a side of lamb). I’d use alternate offal for this of course – can one use lambs tongue – to achieve something different in cold meats. Thanx. Susan.

By: christopherpepe

christopherpepe — Wed, 29 Oct 2008 17:25:42 +0000

I’ve been dying to make this since I first saw the video. The heads I have access to are about 25lbs though so I need some help eating it all though.

I have traditionally peeled tongues before eating them because that’s what I was taught to do. The tongue in this video looks unpeeled short of the top front when its added to the rest of the head meat. Do you peel it all or just eat the tongue lining? Do you indeed remove the lining from the top of the tip of the tongue?

By: Gael

Gael — Sun, 19 Oct 2008 03:41:31 +0000

Coleen

Are you saying the same thing to people that cook steak? Because what he’s doing is virtually the same thing. Plus he never killed the animal. Just uses parts that actually look like the animal.

By: colleen quinn

colleen quinn — Thu, 16 Oct 2008 16:52:20 +0000

your sub-human. Your a gross animal killer not a chef and I wih you the nothing but tragedy in your life.

By: Anne

Anne — Mon, 13 Oct 2008 14:52:36 +0000

Thanks for posting such an awesome video. This year we’ll be buying our second annual organic whole pig from a local farm. I still have my split-in-half pig’s head from last year (which I guess I’d better take the jowls off of for us and make stock with the bones…), but this year I am definitely getting the head whole so I can make this. It looks so delicious!