Porchetta di Testa (Pig's Head Roulade) Recipe | USC Hospitality
The finished product looks like a reconstructed head of a pig, but it is a roulade that is marinated for two days and cooked sous vide for 16 hours
Ingredients
- One whole pig’s head intact (approximately 12 to 20 pounds)
- Two tablespoons pink curing salt*
- One tablespoon kosher salt
- One tablespoon fresh ground black peppercorn
- Two tablespoons chopped fresh rosemary
- Three tablespoons chopped garlic
- One tablespoon lemon zest
- Half-tablespoon fennel seeds
- Half-tablespoon chile flakes
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