Wednesday, March 30, 2011

Face Bacon Finale

So my late pork obsession will be finished with this internal view of my pigs head rolled into porchetta di testa. The flavors are great and the roulade was sliced paper thin. The texture is a great mix of savory and salty flavors. The exterior pigs skins gives the ham a nice crunch when you bite onto this mosaic of meat.

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