Okay l followed River Cottage's Pig Head Brawn recipe.. Very easy but alot of time on the AGA 6 hours, l did change the recipe by keeping out alot of the fat, skin and eyes, so it was all good quality meat.. But it tastes great and to think in England this is something which thrown away. It was my brother in Law who is a great Tuscan Chef in Italy who told me its the best part of the pig, and is always used in France and ltaly. Off to Italy tomorrow.
