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Pig's Head

2008_09_pig.pngGranted you should probably wait a few hours if you've just had lunch, but this video might be the best thing you see all day. The short segment depicts San Francisco's offal guru Chris Cosentino deboning a pig's head using a disposable razor, blowtorch and carving knife. Cosentino then explains how to use every part of the porcine dome, be it the skull for stock, braising the jowls, or using the entire meaty shebang for his restaurant's porchetta di testa. It's quite the sight to behold. [Gourmet via Eater SF]