Piggin' out at Main Course

Here are a few photos from the porchetta di testa (rough translated this means, um, pig head) that Rachel, Main Course chef and owner, made a few weeks back from a Becker Lane organic acorn fed pig. She cured the pork for 2 days, and these pictures show her tying the head back together and getting it ready to put into the vacuum sealed bag for 19 hours of poaching at 190 degrees. We served it as a grilled manchego cheese and porchetta di testa sandwich with arugula and tomatoes. And boy was it delicious.