We cooked a huge pig's head in an ancient oven

Watch as we cook a massive pig's head in a traditional ancient oven! This unique cooking experience is not for the faint of heart.

🥩ham:    • We're COOKING the BEST Ham EVER!  
🦴bones:    • You've Been COOKING Bones WRONG!  
🍖brisket with lard:    • I COOKED Brisket with LARD and Got SHOCKIN...  


marinade: pour half a liter of sour cream into a container, adding a little mustard (300 milliliters), 1 tablespoon of allspice, 2 tablespoons of paprika and salt to taste and mix.
pork head: before starting the main dish5 pork head, thoroughly smear it with marinade from all possible sides and then wrap it in parchment and foil, then leave the resulting thing in a cold place for 8 hours.
when our oven reaches a temperature of 200 °, then put the head in there and leave it there for 10 hours.
potatoes: while our dish is cooling6 we can prepare delicious and easy-to-cook potatoes - thinly slice eggplants, zucchini, garlic and cherry tomatoes and also don't forget about bacon!
cut the potatoes themselves into thin slices about halfway, pour sunflower oil over the potatoes and stuff them with your favorite fillings that were listed just above.
pour oil over them again and put them on parchment, adding a little fragrant thyme on top and wrap each potato separately. bake for 1 hour at 200°.
let's get back to our meat! cut the foil and parchment and then cut the pork head as you like, in our case into fairly large pieces. and when we take out our potatoes an hour later, we can safely try everything!