One of the most important concepts in the kitchen is total utilization. With the pigs head cleaned we still had a brain leftover that is a true delicacy. After removing the brain, I poached them in stock made from the skull with some salt and black pepper. I toasted some fresh crostinis and made an omelet with some fresh farm eggs. A little parmesan and chives to garnish our morning staff meal. This was a first for some of the cooks and it was fun to see their reactions to how good the brain actually is. The creamy texture paired perfectly with eggs.