1 Large container for refrigerating the head in brine
1 Large strainer or sieve
1 Loaf pan or large coffee can or another mold
Ingredients
Brine
2gallonswater
1.75cupskosher salt
1cupbrown sugar
4oz(10tsp) pink salt(prague powder, not Himalayan pink salt)
Head cheese
1pig's headhalved, brains removed and saved for another purpose
1pig's tongueoptional
1pork trotter, halved (optional) This will give the stock extra gelatin, but is optional.
2cupseach chopped carrots, leeks or onion and celery
1garlic bulbhalved
1gallonwater
1bottle dry white wine(4 cups)
1gallon ice water or cold water
For the bouquet garni
10sprigs of thyme
1bunch of parsley
3fresh bay leaves
10black peppercorns
5cloves
1whole nutmeg
5whole allspice
1tablespoonyellow mustard seed
Instructions
Brine
Bring the ingredients for the brine to a boil, then add the cold water and allow to cool. Place the halved head, tongue, and trotter if using In a large container and cover with the brine, making sure they're completely covered. If you don't have a large fridge, consider doing this in the winter so you can keep it cold outside--the salt will prevent it from freezing.
After 24 hours, remove the head from the brine and put into a large stock pot with the bouquet and remaining headcheese ingredients. Bring the mixture to a simmer, then cook covered for 3-4 hours, or until the jaw wiggles easily from the skull.
Chill the pot overnight and remove the fat (optional). The next day, heat the pot until the head is warmed through.
Using tongs remove the cooked head slices to a baking sheet.
Tongue
Peel and diced the tongue into ½ in cubes.
Picking the meat from the head
Working carefully to avoid bone fragments, remove the meat from the head and discarding connective tissue, skin, fat, bone, cartilage, or anything that doesn't look delicious or feels like it would be awkward in your mouth.
Chop the meat roughly, mix with the tongue, and reserve in a covered container. Don't miss the ocular meat behind the eyes as it's some of the best.
Reduce the liquid
While you're picking the meat from the head, strain the braising liquid, then return it to a simmer on the stove in a wide pot. Reduce the liquid by half, then slowly down until 2 cups remains. This will take a while.
Test the gel of the braising liquid by spooning some onto a frozen plate or a metal bowl over ice. The liquid should gel easily when it cools. If it doesn't, reduce the liquid in ¼ increments, continuing to test until it gels and sets nicely.
I usually need about 2 cups of liquid for the terrine.
Chill and Form
Line a terrine mold or bread pan with plastic wrap so that there is enough plastic hanging over the edges to cover the terrine completely when the pan is filled.
Mix the diced, braised meat with half the reduced cooking liquid and pack into the pan or mold. Pour the reserved braising liquid over the top. Tap the pan on a cutting board or another hard surface to help the liquid distribute throughout the terrine.
Fold the plastic over the top of the mold. Place the mold on a cookie sheet to catch any drips of gelatinized stock. Refrigerate the headcheese.
Serving and Unmolding
The next day, un-mold the headcheese remove the plastic, and slice ½ in thick with a long, sharp knife to serve. The headcheese will keep for a week.
Video
Notes
Chef's Tips
Add a pork trotter for extra gelatin.
You can use pork shanks instead of a head.
Used a smoked pigs head if you have a smoker.
Lamb or goat heads don't have enough meat to make headcheese.
It's possible to over-reduce the braising liquid which will give headcheese the texture of a super ball. It should be solid enough to cut with a knife, but not so hard that it's rubbery. It should taste pleasant and melt in your mouth.