So...now that we know the Rasta Porc will be transformed into Cicciolata, the kind Sous Chef and his gang over at Al Vedel sent the follow-up photos.
Like I mentioned in previous posts, the Cicciolata is a form of 'head cheese' which is specifically famous in the area around Parma, Italy. Sure, there are literally thousands of variations on any given recipe, but in the area of Parma, they will be close to this version.
As you can see, this block is formed in layers. The meat from the pig head (Rasta Porc!) along with the tongue, heart and skin is cooked for hours. It is then all chopped up and spices are added, including Bay Leaf, but no zest in this recipe, or nuts (see for yourself in the photo).
The meat from the parts mentioned above is the red/gray color in the 'head cheese'. The yellowish pieces within the block or Ciccioli, the close equivalent of what the US would call Pork Rinds. The Ciccioli are large pieces of pork fat that also are cooked slowly. After many hours the large pot is drained, the liquid fat, the lard, is packed for the nearby bakery which makes the bread for Al Vedel (see photo again for Panne Parmigianna). The chunks of rendered fat are pressed and made into Ciccioli by adding salt and spices after pressed.
These Ciccioli are added into the chopped head, heart and tongue to make the Cicciolata. Follow!?!