Detailed processing method introduction for butterfly pig head

The butterfly pig head has a cured yellow color, a delicious and mellow aroma, a purplish-red tint, and is fatty but not greasy, and is deeply loved by consumers.

(1) Material selection: choose healthy, disease-free pig heads with no injuries or disabilities, a full head, moderate size, and intact ears, nose, and mouth. (2) Ingredients: for every 50 kg of fresh pig head meat, use 4 kg of refined salt, 50 g each of Sichuan pepper, ginger, and star anise, 150 g of baijiu, 25 g of saltpeter, and an appropriate amount of spices. (3) Preparation: debone the pig head, pluck clean the fine hairs, remaining hairs, and hair roots on the scalp, and rinse clean with 40°C warm water. (4) Curing: evenly coat the washed and drained pig head with the ingredients, place it in a vat, and cure for 7-9 days, turning the vat once during the process so that the various ingredients are absorbed evenly. (5) Stretching board: take the cured pig head out of the vat, use bamboo strips to stretch open the scalp so that the left and right cheeks and the tip of the nose form a straight line, shaped like the two wings of a flying butterfly. (6) Coloring: use white sugar and spices to color separately, making the pig head brightly colored with a cured yellow skin. (7) Roasting: place the colored pig head into the roasting room and roast for about 48 hours. The temperature principle is to keep it low first, then high, then lower again; that is, when entering the roasting room, control the temperature at 40°C, then gradually raise it to 60°C, and then slowly lower it to 40°C. When the surface of the pig head is glossy and shiny, cured yellow in color, the muscle is date-red, the skin fat is yellow-white, and it is fragrant without any off odor, stop roasting; at this point, take out the pig head and it is the finished product.