Nose to Tail

I'm a big proponent of nose to tail cooking, especially when you finally start to learn how much it is that people throw away each day, not to mention how wasteful restaurants can be. Today we began to cure the first products that are going into our curing chamber, and after butchering our pig's head for guanciale, we roasted the head and made some beautiful stock.  The skin from what became pancetta became pork rinds cooked fresh, and as such, nothing during the process, even the trimmings, has gone to waste.