Our Pig Head is a traditional offal cut, perfect for making rich, gelatinous stock or slow-cooked dishes.
How to cook it
1. Rinse the pig head thoroughly under cold water.
2. Place in a large pot and cover with cold water.
3. Simmer gently for several hours until the meat is tender.
4. Skim off any impurities that rise to the surface.
5. Strain the stock and use the meat as desired.
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| 1. Rinse the pig head thoroughly under cold water. 2. Place in a large pot and cover with cold water. 3. Simmer gently for several hours until the meat is tender. 4. Skim off any impurities that rise to the surface. 5. Strain the stock and use the meat as desired. |
$15.00
