A Culinary Celebration of the Pig Photograph by Tomasz Proszek, 2014
Long before centrepieces
became decorative, the pig’s head was brought to table as a mark of
feasting, honouring both beast and season. It was common across much
of Europe, where the head of a roasted pig at midwinter stood for
bounty, ceremony, and old custom. Roasted, dressed with herbs, and
often crowned with fruit, it was carried in with song and pride as
the crowning dish of the feast.
