Patrick Rebholz
The Crispy Pig Head sells out every night at Swine Southern Table & Bar, a 50 Eggs concept that serves up inventive Southern comfort and smoked meats.
“This dish became a guest favorite immediately because of its presentation—the show it puts on in the dining room, and for its amazing flavors,” says Patrick Rebholz, Executive Chef for 50 Eggs. “From the tongue all the way to the cheeks and ears, the whole head is extremely tender. The dish is the epitome of a classic family meal—it brings the table together and is shareable and fun.”
Looking to highlight the heritage of the Florida pig, Rebholz embraces the practice of whole-animal cookery. “We slow-braise the meat for eight hours with lemongrass, ginger, garlic, soy, cider vinegar and Charleston sweet tea vodka,” he says. “The dish is a solid seller, and we make it clear on the menu that it’s available on a first-come, first-serve basis. We sell out every night. We serve it extra crispy with toasted, buttered sweet buns, house pickles and extra sauce.”
He and his team have experimented with different flavor combinations, creating both a “corned beef” pig head Reuben-style, with Swiss and sauerkraut on rye, and an “everything” crusted pig head with smoked cream cheese and bagel bites.
