For those who are wanting the Pig's Head recipe, here it is.

Recipe from More Nose to Tail, by Fergus Henderson and Justin Piers Gellatly, St Johns restaurant London. Their recipe has lttle specifics of qty and is written like a story. Hope this is OK!!
You must shave or burn of any excess hairs on the pig. (yuk)

Heat a dollop of Duck fat in a tray big enough for the 1/2 Pig's head
Sweat 8 whole Shallots and 8 whole Cloves of garlic for a few mins. Shuggle the tin to prevent burning, but attain a little colour.
Cover the ear of the Pig with foil then rest it in the tray with a Bouquet Garni. Pour a glass of brandy over it, add 1/2 bottle of white wine, then some chicken stock (no qty given) They say that the Pig's head should look like an alligator in a swamp, the head just just clearing the liquid!!
Season with S&P, cover the tin with silicone paper, for protection, then cook in a medium oven for 3 hrs. Check after 2-21/2 hrs and remove the paper when the heads is totally "giving". Continue to cook, to get a bit of colour happening.
When ready, remove to a warm place, whisk a healthy spoonful of Dijon Mustard into pan liquor, then wilt in a bunch of greens. (watercress or Spinach etc)
Serve it on a platter nestled in the Onions, garlic and greens. Enjoy! Also I'd love to know how it goes.