Hot, Crispy Pig Ears on White Bread

Of all parts of a pig, the ears are sadly forgotten. Tails, cheeks, even trotters are championed by chefs, but the ears…well, they’re not often seen. I use them in the Fromage de tête but, removed and treated as a stand-alone, they’re incredible.

THINGS TO REMEMBER WHEN COOKING PIG’S EARS

• They’re dirty – I won’t lie to you. You’re going to have to do a little barbershopping: shave off bristles with a cheap razor; then