Cabeza de cerdo

The whole pork head — a foundational ingredient in nose-to-tail butchery worldwide and the source of multiple regional specialties. In Mexico, the head goes into *carnitas* (long-simmered in lard), *queso de cabeza* (head cheese), and *suadero*-adjacent stews. In Italy it's the source of *coppa di testa* and the basis for *guanciale* (the cheek). In France, *fromage de tête*. In China, *tóupí* roast pork crackling. Sold whole, halved, or with the cheeks removed for separate preparations. The cheeks are the most prized part — covered in this cut by *guanciale* (id 72) and *pork cheek* (id 32) — the rest yields tongue, jowl meat, brain (where allowed), and skin for *chicharrón*. Distinct from *cabeza de res* (id 39, beef head, used for *barbacoa de cabeza* and *suadero*).