Fried pig’s head is by far the most extreme gourmet dish I’ve encountered. Imagine an entire pig’s head placed proudly on the table, surrounded by vegetables and fruits. The presentation is grand yet raw, as though the dish is daring you to partake in something unforgettable. At first glance, I couldn’t help but feel the urge to offer it three incense sticks in respect.
This dish, although appearing like something from a rustic local feast or an eerie ritual, is actually served in the finest restaurants. It has earned high acclaim from Europe and America’s elite circles as a luxurious delicacy.
A Gourmet’s Perspective
“Pig’s head meat is rich and satisfying. The nose and mouth parts offer a delightful eating experience, making it perfect for social gatherings.” This description, although casual, captures the essence of the dish. However, it’s only when you see it that you truly understand the vibrant and interactive experience. 
My First Encounter with Fried Pig’s Head
My first encounter with this dish came through a viral video by De Ming. He shared that it was a famous dish from a middle-class restaurant in Spain. As the pig’s head was brought to the table, his joy was palpable. Oddly, I felt as if the pig’s head might thank him for the meal. The pig’s head truly lives up to its reputation: crispy on the outside and tender on the inside, with chewy nose and delicate, creamy brain and eyes. The contrast of textures, from softness to crunch, was delightful. Yet, after indulging, I felt overwhelmingly stuffed, as if I had consumed a bucket of pig fat. A few more bites, and all I wanted was to switch to a vegetarian meal for the next week.
The Rich History of Pig’s Head Feasts
“Centuries ago, roasted pig’s head was a traditional Christmas dish in England and a New Year’s dish in colonial America. Its slightly frightening appearance caused it to fade in popularity, but now it is making a grand comeback!” According to The Huffington Post, the resurgence of this dish is marked by a medieval elegance. The diners who indulge in it are those who combine adventure with refinement, living in posh neighborhoods like Manhattan’s CBD.
In fact, the pig’s head has been part of history for centuries. You can find references to it in Harry Potter’s Hog’s Head Inn. At the 1682 Norfolk Manor banquet, the pig’s head was listed as the main course. “The pig’s mouth is traditionally filled with an apple, surrounded by fruits, and adorned with earrings and necklaces, symbolizing good fortune.”
This traditional preparation of the pig’s head aligns with a philosophy Steven Raichlen, a food expert and host of Primal Grill, calls “the circle of life”: “Pigs eat apples in autumn, grow fat, and are slaughtered, with the final apple accompanying them to their end. This ancient European tradition has been passed down for 800 years.”
“It’s mostly for aesthetic reasons. Without an apple in the mouth, the pig’s face might look too terrifying during the roasting or frying process,” Raichlen adds. Even the restaurants serving this dish adopt this visual approach, adding sunglasses to the pig’s head to make it more approachable — a sustainable aesthetic.
The Process of Preparing Fried Pig’s Head
Watching the preparation process for a fried pig’s head is enough to make anyone nervous, yet curiosity drives many to view the videos, with millions of views on YouTube.
“First, the entire head is shaved, then coated with spices or marinated in a broth made with over a dozen herbs,” one food blogger explains. In Southeast Asia, the preparation of pig’s head has a shamanistic vibe, though the blogger jokes it’s just to prepare tea eggs.
There’s only one way to fry the pig’s head, but the seasoning and marinating methods vary. Some marinate it in cola, slowly infusing the flavors, and apply the seasoning from the top of the head down to the cheeks. The thought of the pig’s eyes opening as it fries is enough to make anyone nervous.
The Price and Luxury of Fried Pig’s Head
Fried pig’s head in restaurants is incredibly expensive. In restaurants like Amada and Alla Spina in Philadelphia, the dish is only served to groups of at least four people, with reservations needed 72 hours in advance. Even then, you may have to wait up to half a month.
“Pig’s head is the most expensive part of the pig, and the preparation process can take up to six hours. This makes the pig’s head feast a luxury indulgence,” says RECESS ROOM, a renowned fried pig’s head restaurant in California, to Food Insider.
“You slice the cheek muscles with a knife, wrap them with vegetables or tortillas to balance the grease, and create a more balanced dish,” explains RECESS ROOM. “Breaking the jaw, you explore the tenderness of the tongue and the ear roots. Adventurous diners enjoy the soft and delicate eye and brain.”
Chef Michael Sindoni from RECESS ROOM showcases the signature dish, and the rich aroma is noticeable even through the screen.
Fried Pig’s Head’s Cultural Significance
Some fried pig’s head enthusiasts go so far as to have it shipped across the globe. At Atlanta’s airport, a work dog intercepted a suspicious package, and when opened, a roasted pig’s head weighing 1kg was found. The airport security officer was reportedly so startled she almost jumped out of the building.
The Food Philosophy Behind Fried Pig’s Head
Fans of fried pig’s head have a unique food philosophy: “If you don’t try it, you’ll never know what the limit is.” Even the most extreme ingredients have their charm.
Critics who claim fried pig’s head is too cruel are usually met with rebuttals from food lovers. It’s no surprise in the food world.
After reading this, I’m tempted to visit the market and buy a whole pig’s head to try it. But I wonder how my neighbors would react when they see me bring it home.
