Rabbit & Pig Head Roulade
This fancy roulade owes its creation to Florida history. We start off with a boned out whole rabbit on top of a blanket made of Hinckley's Fancy Bacon. We layer the meat of seasoned, braised pig heads with pan seared rabbit offal (hearts and livers). Then we roll it up and poach it gently for about 3 hours. Once it has chilled it can be cut into wheels. We like to serve this with bitter greens and some pickled veggies with a tart vinaigrette.
This link is for the purchase of a whole roulade which weighs approximately 3 pounds.