Fun With Pig Heads

Photo: Melissa Hom

“Pig head is very exciting for me … Especially after they’re done, you’ll see guests take the skin, because it’s barbequed so slow and low it’s kind of inedible. So they will actually put the skin on their face.” —Robbie Richter, pitmaster at Fatty ‘Cue, regarding meat “having its moment in Williamsburg.” Are these the same kids who made rabbit-skin hand puppets? [Capital New York]