Coppa di Testa

I recently started following a website about Cured Meats. It seems to be run by a chap in Atlanta, Georgia, and provides all the information someone will need to get going in the world of cured meats.
His latest blog describes how he obtained half a Pig, and then what he did with the Pigs head. Basically he made something called Coppa di Testa. I don't know what that is, but it seems to make use of the head and comes out as a kind of cold meat for sandwiches and the like. Looks good to me!

Detailed instructions on how to do this yourself are also included as well as some good pictures.

Definitely a blog worth following if you're wanting to learn more about the cured meats process.
Check out Cured Meats.