Making Pig Head Terrine: A Step-By-Step Guide

Pig's head terrine is a rustic, traditional dish that is not for the faint of heart. Also known as brawn or head cheese, this offal dish involves slow-cooking a pig's head and shredding the meat before setting it in a terrine mould. The process is time-consuming but rewarding, resulting in a rich and flavourful dish perfect for serving as an appetizer or part of a charcuterie board. This paragraph will introduce the topic of how to make pig head terrine, covering the basic steps and ingredients, as well as the challenges and rewards of preparing this unique dish.

Sourcing the pig's head

When ordering a pig's head, consider the size of your pot. You will need a large stock pot to cook the head, and it needs to be big enough so that you can cover the head with water. A 10-litre pot is suitable for half a pig's head, and a 20-litre pot for a whole head. Even with a large pot, you may still need to carve the head into pieces to make it fit. So, unless you are catering for a large number of people, it is advisable to order half a head.

Another thing to consider is the size of your terrine mould. The mould needs to be big enough to fit all the meat once it has been cooked and shredded. You will also need to line the mould with cling film, leaving enough overhang to cover the top of the mould once it is filled.

Preparing the pig's head for cooking is another important step. You will need to remove any remaining hairs, and a Bic razor can be useful for this. The head should also be brined, which is a process of soaking the meat in a salt water solution to firm and season it. Your butcher may be able to do this for you.

Simmering the meat

Preparing the Pig's Head

Before you begin simmering, ensure you have sourced the pig's head from a local butcher. You may need to special request it. It is recommended to buy half a pig's head unless you are serving a large group. Additionally, ensure you have a very large pot, at least 10 litres in size, to accommodate the head. You might need to cut the head into pieces to fit it into the pot.

Simmering Liquid and Aromatics

Place the pig's head in a large pot and cover it with water or broth. You can also add aromatics like onions, carrots, garlic, and herbs such as thyme and rosemary, to infuse flavour into the meat. Some recipes suggest first boiling the pig's head in plain water to remove any impurities, then discarding that water and starting with fresh water and aromatics.

Simmering Time and Temperature

Bring the liquid to a gentle simmer over medium-high heat. Do not boil the meat, as it will make it tough. Maintain a gentle simmer for approximately 3 to 5 hours, depending on the size of the pig's head. The meat is ready when it is soft and tender, and falls off the bone easily.

Cooling and Handling

Once the meat is tender, remove the pot from the heat and let the pig's head cool slightly in the liquid. This will make it easier to handle when removing the meat from the bone.

Meat Removal and Preparation

Take the pig's head out of the pot and begin removing all the meat. Separate the fat from the meat and set it aside in a bowl. Remove any bones or cartilage, and discard them. You can also remove and discard the skin at this stage, or keep it for a different purpose. Shred the meat, ensuring you have small pieces, as it should be easy to remove from the bone after simmering.

Preparing the aromatics

To start, you'll need to gather your ingredients. The exact quantities will depend on your personal preference, but some common aromatics used in a pig's head terrine include onions, carrots, garlic, salt, pepper, nutmeg, allspice, and herbs like parsley, thyme, and sage. You may also want to include spices like coriander seeds, bay leaves, and rosemary.

Once you have your ingredients, it's time to start cooking. Begin by chopping your vegetables into small pieces. You can also crush or finely chop the garlic to release its flavour. If you're using herbs, wash them and pick the leaves from the stems. You can chop these finely or leave them whole, depending on your preference.

Next, heat some oil in a large pan over medium heat. Add your chopped vegetables and garlic to the pan and sauté until they are soft and translucent. This should take about 5-7 minutes. If you're using fresh herbs, you can add them to the pan now, stirring them through the softened vegetables to release their fragrance.

Once your aromatics are softened and fragrant, it's time to add them to the rest of your ingredients. In a large bowl, mix your shredded pig's head meat with the cooked vegetables and herbs. Season the mixture with salt, pepper, and any other spices you're using. Use your hands or a large spoon to combine the ingredients thoroughly.

At this point, you can proceed to the next step of your pig's head terrine recipe, which will involve pressing the mixture into a terrine mould and chilling it until set. However, if you have the time, you may want to leave the mixture to sit for a few hours or even overnight, to allow the flavours to meld and develop.

Mixing the meat and moulding the terrine

Step 1: Mixing the Meat

Start by removing any bones or cartilage from the shredded meat. You can do this by hand or using a knife. Then, in a large bowl, mix the shredded meat with your chosen herbs and spices. This can include parsley, thyme, sage, nutmeg, and allspice. You can also add in some of the fat you retained earlier for extra flavour. Season the mixture with salt and pepper to taste. For a smoother texture, you can blend a portion of the shredded meat in a food processor before mixing it with the rest of the meat.

Step 2: Prepare the Mould

Line your terrine mould with plastic wrap or cling film, leaving enough overhang to cover the top of the terrine once it's filled. You can also use a non-stick tray if you prefer. This will make it easier to remove the terrine once it's set.

Step 3: Fill the Mould

Now it's time to fill the mould. Pack the meat mixture into the mould, pressing down firmly to remove any air pockets. Make sure the meat is well compacted and fill the mould to the top.

Step 4: Compress and Refrigerate

Once your mould is filled, fold the plastic wrap or cling film over the top. Place a weight on top to compress the mixture and help it stay together. You can use another tray of the same size and place it on top to press and set the mix. Then, place the mould in the fridge for at least 8 hours or even overnight. This will allow the flavours to meld and the terrine to set.

Step 5: Unmould and Serve

Once the terrine is set, remove it from the mould and slice it into thick slices. You can serve it chilled with homemade mustard, crusty bread, or crackers. Your pig's head terrine will be rich and flavourful, perfect as an appetizer or part of a charcuterie board.

Enjoy your homemade pig's head terrine!

Making the mustard

Firstly, toast half of the mustard seeds in a dry pan until they are golden. Then, use a spice grinder to blitz the toasted seeds with the un-toasted seeds until they form a fine powder. Place the vinegar, honey, pork stock, salt, and sage leaves in a pan and bring to a boil. After this, remove the pan from the heat, strain off the sage leaves, and leave the liquid to cool.

Next, place the mustard powder, vinegar mixture, and apple juice in a blender and blitz into a thick paste. Set this aside at room temperature and, if possible, allow it to mellow for 24 hours. The mustard is now ready to be served with your pig's head terrine!

Frequently asked questions