I have seen 2 different guys do a roasted pigs head on TV here. You start by getting a whole head cut down the middle,then its a matter of working out your spices & liquids . Low & slow keep it moist,foil cover for the ear,hot oven at the end to crisp the skin. You only cook one half cut side down. The most recent TV effort was a chef/small acreage farmer who cooked it to serve to the pig breeder who sold him his pigs . Looked like a biggish meal for 2. I think I will lay it on a bed of root veg,make up liquids with apple cider, white wine,chicken stock lots of garlic & bits,serve it on bitter greens to cut the fat. Butchers daughter laid low with flu so currently oblivious to unfolding plan . Dont know how many plates you get out of half a head off a decent size pig.Also not sure whether its a knife & fork deal. Lot of good looking meat in the jowl & where the neck joins.Well I think its good looking not sure what sort of reception its going to get Just need to find a pigs head ,Chinatown the best place to start.