very cool, we used to do maybe a dozen a week. It's really hard on the knives. I was at a plant in Quebec last year and that's all they do is bone out pig's head. They have about 40 employees and it's on an assembly line. Real cool to see.
I know a guy here he just boils the heads and makes a jellied terrine out of the meat and gelatin you get. We call it brawn here ,i think you might call it head cheese in the states. smoked pig cheeks are supposed to be good as well
We would split the head from the back up to the mouth and finish it off with a cleaver. Then we would sell them split. Folks around here put then in with Brunswick Stew.
I have to admit, in 28 years in the trade, we never did that. Probably because much of my career was spent in affluetn, mostly white suburbs with no market for them.
I spent a lot of time splitting pigs and sheep's heads in the first couple of years of my apprenticeship it was a great way to learn how to wield a chopper! That was 30 or more years ago. I put my chopper away about 10 years back and haven't used it since!
