The pigs face has been marinating overnight and is ready to cook. First I've placed the tongue thin side into the snout to fill the center our roulade. The pigs face is rolled and tied with butchers twine to secure. Next I've vacuum sealed in a bag to remove all the air and to also keep infusing flavor from the marinade. A large pot is brought up to poaching temperature and the bag is dropped in. This will slowly poach for a few hours until the pigs face roulade reaches about 150 degrees. I will then drop the bag into ice water and chill to about 40 degrees. The bag will remain sealed for the next two days before opening and slicing for service. The result will be an amazing piece of porchetta di testa inspired by Chris Cosentino.