Recipes

Pressed Pig's Head Terrine (Head Cheese)

Appetizer · British · Charcuterie · Offal · Pates and Terrines · Pork

Pressed Pig's Head Terrine (Head Cheese)
Prep 1 hour
Cook 4 hours, plus overnight
Serves About 8
Level Hard

Fromage de tête: a pig’s head braised until the meat falls off, picked, seasoned with sage, shallot, apple, parsley and cornichons, and set overnight in its own gelatinous liquor — no added gelatin.

Untested: not yet made in this kitchen. It is here for the Pâtés and Terrines section and is adapted from the source named in the Notes.

Ingredients

  • 1 pig’s head (the source calls for it brined)
  • 3 celery sticks
  • 1 large onion
  • 1 leek
  • 2 carrots
  • 1 bouquet garni
  • 6 litres water
  • 5 sprigs sage, shredded
  • 100 g shallots, very finely diced
  • 1 russet apple, diced
  • 4 sprigs parsley, chopped
  • 8 cornichons, chopped
  • Olive oil

Directions

  1. Braise the head with the celery, onion, leek, carrots, bouquet garni and water until the meat falls off the bone, about 4 hours.
  2. Cool the head in the liquor, then pick off the meat. Strain the liquor.
  3. Weigh out 450 g of the picked meat. Sweat the shallots and sage in a little olive oil and add them to the meat with the apple, parsley and cornichons. Season.
  4. Pack into small terrine molds, pour over liquor just to the top, and set overnight in the refrigerator.
  5. Serve sliced with a grainy mustard and pickles.

Notes

Source Adapted from Emily Watkins, “Pressed pig’s head terrine,” Great British Chefs. The original also makes a honey-and-cider mustard, pickled pearl onions and crackling, left out here.

Two problems with the source It calls for a brined head but gives no brine — strength, time or curing salt. And its stated total time of 3 hours 40 minutes cannot include a 4-hour braise and an overnight set. This recipe has not been tested with or without brining; an unbrined head needs the liquor seasoned well before it sets.

Why no gelatin The head’s skin and ears are rich in collagen, which a long braise turns into gelatin; the liquor sets on its own. That is what defines head cheese.

Food safety A jellied meat is a Listeria risk once made: France’s 1992 outbreak of 279 cases was traced mainly to pork tongue in jelly. Keep it cold and eat it within a few days.

The Pâtés and Terrines section’s Aspic and Head Cheese page (/pates-and-terrines/aspic-and-head-cheese/) covers the history and technique behind this dish.

The photo The photograph shows sliced head cheese, not this recipe.