Pork Head

Our pasture-raised pork head is a traditional cut valued for its depth of flavor and versatility. From roasts and stews to homemade head cheese, this cut offers both tender meat and collagen-rich bones that create incredibly rich broths. Raised outdoors on open pasture with non-GMO feed grown on our farm, our pigs develop wholesome, flavorful meat that shines in both rustic farmhouse recipes and heritage-style cooking.

Cooking Tips

Roast – Season and roast at 325°F for 3 to 4 hours, basting occasionally, until the meat is tender and easily pulled from the bone.
Braise – Cook slowly in broth, cider, or wine at 300°F for 3 to 4 hours, bringing out deep flavor and tender meat.
Soup Pot – Simmer the whole head with vegetables and herbs for 4 to 5 hours to create a rich, gelatinous stock.

Recipe Ideas

Traditional Head Cheese: Simmer the head, remove the meat, and set it into a savory loaf with broth and spices.
Slow-Roasted Pork Head: Roast whole until the meat is tender and the skin crisp, then serve family-style.
Rustic Pork and Vegetable Stew: Simmer with root vegetables for a hearty farmhouse meal.
Rich Pork Stock: Use the head to create a deeply flavorful broth for soups, sauces, or braises.