Combine salt, peppercorns, sugar, pepper flakes, rosemary, thyme, and bay leaf.

Prepare Bacon Bread Crumbs.

Toast bread cubes at 300°F for 10-15 minutes.

Pulse toasted bread cubes in a food processor until finely ground.

Fry bacon until crispy and set aside.

Combine bread crumbs, bacon, parsley, Parmigiano-Reggiano, garlic, salt, and pepper in a food processor and pulse until finely ground.

Make Pig Head Pork Cakes.

Rub pig head with The Cure and refrigerate overnight.

Rinse pig head, place in roasting pan with peppercorns, fennel, bay leaf, thyme, rosemary in cheesecloth sachet, carrot, and blackened onion in canola oil.

Bake pig head covered in oil at 275°F for 3 hours, or until fork-tender. Refrigerate in oil overnight.

Pull meat from the pig head, chop, and combine with mustard, red pepper flakes, tarragon, chives, garlic, and shallots.

Prepare breading station: flour/salt mixture, beaten eggs, and Bacon Bread crumbs.

Shape pig head meat into pork patties.

Dip patties in flour, eggs, and bread crumbs. Freeze some patties for later use.

Fry pork cakes in oil at 350°F until golden and crispy. Season with salt.

Make the Pork Belly.

Rub pork belly with The Cure and refrigerate overnight.

Sear onion halves in skillet until blackened

Cook pork belly in canola oil with peppercorns, fennel, bay leaf, thyme, rosemary in cheesecloth sachet, garlic, carrot, and blackened onion at 300°F for 3 hours. Refrigerate overnight.

Cut pork belly into slices and freeze until solid.

Make the Tenderloin.

Lay out speck slices and sprinkle with parsley. Place tenderloins on speck and roll into cylinders, wrap tightly in plastic wrap.

Sous-Vide Cooking Instructions: Preheat immersion circulator to 140°F. Vacuum-seal tenderloins and poach for 2 hours.

Alternative Instructions: Sear wrapped tenderloins and bake at 400°F until medium, 140-145°F internal temperature.

Sear speck-wrapped tenderloins in oil with butter and thyme. Baste.

Make the Black Garlic Jus.

Soak black garlic in hot water, peel, and set aside.

Combine clams, stock, wine, bacon, thyme, and bay leaf in a saucepot and cook until clams open. Strain jus.

Add black garlic to jus and puree until smooth. Keep warm.

Reheat jus until almost simmering.