Or in this case, their heads. Now don't go all "eeeewwwwwwwwww" on me. OK so it wasn't the nicest preparation job in the world, but if Hugh F-W can do it, so can I !
I soaked the heads (halved by the butcher) and assorted bits in a light brine solution for a few hours as per Hugh's method, then followed the recipe on his pig in a day DVD. I used the heads (minus most of the cheek meat which I saved for other things), tongues and the tails and a few assorted bones. When the heads had cooled I then set about picking off all the meaty scraps, which was quite time consuming. Some meat I saved to use in Asian soups, and the rest went to make a few pits of brawn,
Because I didn't use the hocks or trotters (saving them for baked
beans) I did cheat a bit and add some leaf gelatin to the stock. Turned out pretty well I think,and it was rather tasty with some cucumber pickles on white bread.
There was a good few kilos of meat from the heads so well worth saving and using.