As a spice and seasoning, use thyme, rosemary, basil, black and red pepper.
For the roll, you need the head of a young pig.
How to cook a roll and pork head in the oven at home
Thoroughly clean the head with a coarse brush or a foam pad with an abrasive layer, shave off the shield. Rub the patch and ears especially carefully.
Very carefully with a sharp knife, cut off the skin with meat and fat from the skull. Try to cut as much meat as possible. We take out the tongue, clean it and cut off the excess. This is what the "scalp" of a pork head looks like from the inside.
And this is the view from the outside.
Cut off the ears. Cut off as much fat as possible. We put the tongue along the axis of symmetry. We close the holes from the eyes with meat.
We make incisions in the muscles of the neck. Sprinkle with dry spices to taste (thyme, rosemary, basil, black pepper). Rub with plenty of crushed garlic.
Gently wrap the pork in a roll and tie it tightly with twine. Slip fresh rosemary sprigs under the twine.
Place chunks of cut fat in the bottom of a ceramic tray. Toss in a little rosemary and thyme. Lay the pork head roll on top.
Cover with foil and bake in the oven for 2–3 hours. At the end of cooking, the foil can be removed. And do not forget to water it with dripping grease from time to time. Bake for a long time. Our task is to melt as much fat as possible.
After baking, do not rush to cut the twine, let the roll cool and press. Put it in the refrigerator at least overnight. The pork head roll is ready.