Bought 1 of 6 show pigs butchered last week. In addition to the meat I have 2 heads and 6 trotters. Plan on splitting the feet and smoking them and vac sealing for beans etc. I ended up with two heads. One I plan on boiling out for head cheese, but have never made it before. Anyone have any do's or don'ts? The other head I think I'm going to bone out and make guanciale from and throw any other meat in my trimming bag. I also have 10lb of skin for chicharrones. Never made those from scratch before either. Would love to hear any recommendations.

This seems pretty solid for head cheese. https://foragerchef.com/suckling-pig-headcheese/#recipe

how much do a 2 headed 6 footed pig run these days?

With processing $625

Hope the meat turns out OK to eat. IMHO show pigs really need to be "cleansed" for 30 to 45 days before slaughter. 6 of us used to work junior livestock auctions in SA years back and we went together and bought a pig. Got the meat back and it wasn't fit to eat.

Had some ribs that we left the belly on last night. They were great.

Use the other head for tamales.