“Cacheira,” pig’s head smoked with oak
Mirepoix of fresh vegetables (leek, onion, carrot, parsley, sichuan pepper, Java pepper, cloves)
Fresh green leaves (lollo rosso, curly endive, oak leaf)
Granny Smith apple
Finely chopped spring onion
Dijon mustard grains
Finely chopped chives
Cook over a low flame desalted pig’s head in a stock made with vegetables. Once cooked, cut into equal layers of fat, skin and meat. Put in mould, keeping the different layers separate. Press with a weight and refrigerate for 24 hours.
Use meat cutter to cut into slices and place on plate. Mix vinaigrette ingredients well and sprinkle pig’s head. Adorn with green leaves and sprinkle with cornbread.