BD, i only ever had fresh but it likely could be easily frozen.. Unless were making souse... a good hack saw to carefully cut thru and halve open and remove. Corn mealed and pan fried it is pretty tasty.
Heres a recipie i found if you want to utilize the entire head. You will need a decent size butchering kettle. My Dad did this when there was time but more times than not just removed brains and cut tongue out for pickeling. There is so much going on butchering a hog.... screwing with the head was only done when adequate help was on hand! :lol: I personally would just salvage the tongue & brains and toss the rest.
"HEAD CHEESE--SOUSE
After cleaning the hog head and removing all the hair it was cut into quarters and soaked in cold water overnight. It was given a thorough rinsing in cold water and put into the pot along with other scraps like skin, bones, tongue and heart. This was simmered until the meat slipped from the bone and the skin was easily pierced with your finger. The skins were cooled and ground through the fine plate, about 1/8 th inch holes, on the meat grinder and the meat was picked from the bone and ground through the large plate, about 1/2 inch holes. This was mixed together with broth to the consistency of cake batter. you then added the spices.
FOR 1 HOGS HEAD
2 tablespoons salt
1 tablespoon black pepper
dash red pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
dash of marjoram
dash of savory
Bring this mixture to a boil and remove from heat. Pour into loaf pans and chill. This will setup into loafs and can be refrigerated for a few days and frozen for a month or two. A head cheese press is sometimes used. It can range from a press designed for the job to a heavy weight set on top of the loaf pan. The hogs head usually produces enough gelatin to set the loaf without a press."
Break out the crackers ! :lol: