Cured Rolled Face
- Rolled face is great strait up or with mustard and beer
- Slice cold and should be eaten strait from the slicer, friction warms the fats up perfectly
- Ahh, real sexy, you can see the jowls, tongues and ears
- Ready to cut
- Hang overnight
- Real tight
- Remove from bag and tie as tight as possible
- Remove and let cool down before removing from bag
- Sous vide for 72 hours at 66.5 c
- Suck and seal
- Tie as tight as possible
- Wrap in a apron or cheesecloth
- Roll up
- Add the cured ears and tongue to the face
- Add spices, thyme, microplane ginger and lemon
- Lay down flesh side up and remove ears, julienne the ears and dice the tongue
- Squeaky clean
- Remove all hairs that have been left behind… shave, snip or torch
- Unroll after the 5 days and rinse off cure
- Roll the face with the tongue and cure for 5 days
- Lemon, thyme, ginger and black pepper
- Salt and rub the inside too
- Salt heavily and massage the cure into the skin
- Scrub and clean face
February 3, 2009 at 12:33 am
That looks beautiful. I cooked a rolled head, cooled it, sliced it into 1/4 inch medallions and then breaded and fried it and it came out great, but this looks so much better, especially the julianne of ear and dice of tongue
February 3, 2009 at 1:44 am
That sounds good, I am a big fan of breading and frying.
February 3, 2009 at 9:53 pm
damn
unreal
impressive and all that…
i’ll bet it was delicious
February 5, 2009 at 12:49 am
like whoa. seriously you are my new hero.
effing ah mah zing.
February 24, 2009 at 8:18 pm
Hey Chef,
I’ve heard that you’re doing an event at Bloodhound next tues. Thanks to this post, I tackled making a porchetta di testa myself…but have some questions. Do you need any extra help for that event? I’m no pro, but would be more than happy to help out and learn.
February 25, 2009 at 12:36 am
Thanks a lot for the offer, If someone drops you are on the top of the list.
February 28, 2009 at 5:27 pm
I love your site!
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March 5, 2009 at 8:16 pm
Hey man, this is great, real passion in your work, taking something like this and making it delicious, i would love to try!
April 1, 2009 at 12:19 am
I see new possibilities for the annual pig roast!!! Love ya.
April 1, 2009 at 4:10 am
Awesome, we will figure out a way to be there. Love ya
April 1, 2009 at 12:06 pm
DUDE. I just realized that we know each other thru Claire (she’s my significant other), who worked with you at Fifth Floor. I’ve totally been through here but didnt make the connection. Nice porchetta di testa, did the same thing, but cooked it. I posted it about a month ago on my blog. Take care!
April 2, 2009 at 2:34 am
Patrick, the Rolled Face is cooked, slow and low. Were are you guys living and cooking now?
April 22, 2009 at 3:48 pm
[…] the foot with a hacksaw. At the exact same time, dude next to me was going full sav removing the face from the pig’s head. Fucking gnarly but awesome. There were only about 12 of us so we all got […]
May 7, 2009 at 6:47 pm
Echt lecker, aber beim Fleischer um die Ecke machen die noch Senfsaat und zerstossenen Piment mit rein.
May 31, 2009 at 2:21 am
[…] the foot with a hacksaw. At the exact same time, dude next to me was going full sav removing the face from the pig’s head. Fucking gnarly but awesome. There were only about 12 of us so we all got a […]
May 31, 2009 at 2:46 am
[…] butchery demo at Acme Chophouse, the students and I have completely made hot dogs, consomme, rolled face, rendered lard and bacon. We currently are curing curried copa. In the future the step by step […]