Posted by Justin Kennedy
The heads, from Horst Meats, an old school Amish butcher shop in Hagerstown, Md., are seasoned with Standard’s pork shoulder rub before shacking up in the smoker for 14 hours. Each is served in full trophy form—whole head, snout up—on an aluminum sheet tray. On a blisteringly bright, fully crowded weekend afternoon, its appearance makes for quite the scene.
Who's down for this?