By Max Halley and Ben Benton
If you are a tiny bit squeamish, do not bother with this recipe. It is literally the picked and set face of a pig. If, like us, you are willing to do almost anything in the search for insane flavour, then look that little piggy straight in the eye and announce that head cheese is to be made.
You are going to need to prepare the face that stares up at you from your chopping board. Well done for getting to this point though.
Start by chopping off the ears. These can be singed with a flame (in the gas hob or under the grill. In a restaurant they’d blowtorch it) to remove any hairs, and should then be thoroughly washed to remove any burnt hair or wax, hehe.
Next you are