Warning: atrocious puns and graphic depictions of pork consumption ahead.
High-end Cambridge restaurant Craigie on Main serves a lot of delicious things, but for months, my friend P and I have had our hearts set on one thing only: the pig’s head for two. Finally, we went all in, and emptied our piggy banks for this milk-fed, confit-then-roasted noggin.
For the sake of comprehensiveness, we started off with an appetizer of fried pig tails, crisp on the outside, meaty and tender off the bone. They came topped with onion rings, cilantro, and a sweet-spicy nuoc cham sauce. Nose-to-tail dining? Check.
Then this handsome fella arrived.
We gleefully pried off hunks of fatty, crisp-skinned meat, and ate it like Peking duck, wrapped in thin flour pancakes with slaw and blood sausage-laced hoisin sauce.
With surgical precision, we rescued shreds of meat from fat and cartilage, and drove our knives into every bony crevice. We sipped our mocktails: one Vermilion (citrus, date molasses, sour orange, thai chili, club soda), and one Hi Honey, I’m Home! (hibiscus, lemon, crystallized ginger-infused honey, mint). We chatted. We devoured the beast.
If you like meat, you can handle the richness, and you’ve got a couple of hours, this is a delicacy worth every penny.
Craigie on Main
853 Main Street
Cambridge, MA 02139