Tête de cochon with pickled ramps and mustard from Lark: Cooking Wild in the Northwest (page 146) by John Sundstrom

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lark country bread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pig head brines 2-3 days. Can substitute pickled pearl onions for pickled ramps and white wine vinegar for Champagne vinegar.

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