So my Lithuanian grandmother used to make head cheese from a pigs head. There typically wasn't any eyeballs staring out from the "terrine". I remember really liking it. It's pretty common in my area if I venture toward Lancaster county.
I also have an old tin from my grandmothers house/basement. Painted brown, with a circle that has a pig head with the brain highlighted. The other label on the can says "pork brains".
So I know she used/cooked these on a fairly regular basis. Else she just liked the can
Never had pork brain that she cooked coming up but had it and liked it when prepped by some of my African American friends. Other than that that's as close to pigs head that I've come.
The idea of cooking the head down and picking the meat and anything useful from it makes sense though. IMHO same thing or reason you would save bones or carcass from other animals.
The meat closest to the bone is often the most tasty, and good for stock (or pick meat) Guess I'm just a bone picker.
But - though I probably wouldn't start with a head and make head cheese, the idea that I could use it as a source for cheeks is an interesting thought.
So Kevin - you by the head, remove the cheeks and toss? Or do anything else useful with it?