Pork Head Terrine: A Delicious, Under-Appreciated Delicacy

A pig's head terrine, also known as brawn or head cheese, is a rustic dish made from a pig's head. It involves braising or simmering a pig's head with vegetables and spices until the meat is tender and falls off the bone. The meat is then shredded, mixed with seasonings, and set in a terrine mould or loaf pan. The dish is typically served cold or at room temperature and often accompanied by condiments such as mustard, pickles, or chutney. While it may not be for the faint of heart due to the preparation process, pig's head terrine is a delicious way to utilise all parts of the animal and is considered a treat by many.

How to cook a pig's head

Cooking a pig's head is a challenging and time-consuming process, but the result is a delicious rustic dish. Here is a step-by-step guide on how to cook a pig's head:

Preparation:

Before cooking, it is important to source a pig's head from a local butcher, who can provide advice on humane sourcing and preparation. You will need a very large pot, at least 10 litres, and preferably 20 litres if cooking a whole pig's head. It is also advisable to have a large, sharp knife or a cleaver for breaking down the head.

Cleaning and Singeing:

Firstly, remove any hair on the pig's head by singeing over an open flame or by plucking. Then, scrub the head well, using a vegetable brush if desired, and sprinkle with salt, rubbing it into the skin. Rinse with cool water and pat dry.

Simmering:

Place the pig's head in a large pot and add enough water to cover the head. You can also add other ingredients such as onions, garlic, celery, carrots, herbs, and spices for additional flavour. Bring the water to a simmer and cook on low heat for around 4 hours, or until the meat is soft and tender.

Cooling and Shredding:

Once cooked, allow the pig's head to cool slightly before removing it from the pot. Then, start picking out all the meat, ensuring you separate the fat from the meat. You can use a combination of shredding, picking, and cutting to get small pieces of meat, which should fall apart quite easily.

Terrine Preparation:

At this stage, you can prepare a terrine mix by frying chopped shallots and garlic in oil on low heat until soft. Allow this mixture to cool, and then add it to the shredded pig's head meat, along with herbs and seasonings. You can also add other ingredients like grain mustard or cider vinegar for extra flavour.

Moulding and Refrigerating:

Line a terrine dish with cling film and fill it with the meat mixture, ensuring it is well compacted. Place the dish in the fridge for 8 hours or overnight to allow it to set and firm up.

Serving:

A pig's head terrine can be served in various ways. It can be sliced and warmed in the oven, or served cold with chutney, bread, mustard, pickled onions, or crackling. It is a versatile dish that can be paired with sweet or savoury accompaniments.

Cooking a pig's head requires time and effort, but the result is a unique and flavourful dish that showcases the versatility of pork.

The history of pork head terrine

Brawn is a rustic dish, particularly popular in the UK, that involves cooking and shredding the meat from a pig's head, which is then set in a jelly or aspic. The name "brawn" is derived from the German and Old French languages, and has had various meanings over time, including roasted meat and specific types of wild boar meat. In the past, brawn was made using the meat of wild boars, which were once abundant in Great Britain.

Pork head terrine is considered a challenging dish to prepare, requiring time and effort. The process involves simmering the pig's head in a large pot of water, along with various vegetables and spices, until the meat becomes tender and falls off the bone. The meat is then carefully removed from the skull, shredded, and mixed with other ingredients such as mustard, shallots, and garlic. This mixture is then pressed into a mould, chilled, and served in slices, often accompanied by toast, chutney, or pickles.

The dish is known by different names in various parts of the world. In North America, it is commonly referred to as "head cheese", while in Scotland, it is called "potted heid". In other parts of Europe, such as Germany, it is known as "Sülze", "Schwartenmagen", or "Presskopf". Despite the name "head cheese", the dish does not actually contain any cheese or dairy products. The term likely originated from the Dutch word "hoofdkaas", which translates to "head cheese", with "hoofd" meaning head and "kaas" describing the cheese-like texture.

What is brawn?

Brawn, also known as head cheese, is a rustic British dish of shredded and jellied pig's head. It is a type of meat jelly or terrine made with meat from the head of a calf or pig, or less commonly, a sheep or cow. The meat is set in aspic and usually eaten cold, at room temperature, or in a sandwich. The dish is called "head cheese" because the texture resembles that of cheese, though it does not actually contain any cheese or dairy products.

Brawn originated in Europe, perhaps ancient Romania, and has been made since the Middle Ages. Traditionally, it was a peasant food, heavily featuring spices and herbs. Over time, the amount of seasoning used has been reduced, and contemporary brawn now features minimal spicing, usually sage, and perhaps a little lemon juice.

To make brawn, the pig's head is simmered in a large pot of water for several hours until the meat is tender. The meat is then removed from the head and shredded, mixed with seasonings, and pressed into a loaf tin or terrine dish. It is then refrigerated for several hours or overnight to allow it to set. Brawn is often served on toast or bread, with pickles, chutney, or mustard on the side.

Variations of brawn exist throughout Europe and other parts of the world, with differences in preparation and ingredients. In some regions, it is made with the tongue, feet, or heart of the pig, and gelatin is added as a binder. In other regions, it is common to include the brain, eyes, or ears in the dish.

How to serve pork head terrine

Serving a pork head terrine is not for the faint of heart. This rustic dish, also known as brawn or head cheese, involves cooking and shredding a pig's head, which can be challenging for some. However, if you're feeling adventurous and want to give it a try, here are some tips on how to serve pork head terrine:

Preparation:

Before serving, you will need to cook the pig's head. This typically involves simmering it in a large pot of water or broth with various vegetables, herbs, and spices for several hours until the meat is tender and falling off the bone. Common ingredients include onions, garlic, celery, carrots, thyme, rosemary, bay leaves, and salt.

Once the pig's head is cooked, let it cool slightly before removing the meat. You can use a combination of picking, pulling, and shredding to get small pieces of meat. Ensure you separate the fat from the meat. You can also include the skin and fat in your terrine, but this is optional.

Assembly:

After you have prepared the meat, it's time to assemble the terrine. This usually involves mixing the shredded meat with additional ingredients such as shallots, garlic, herbs, and seasoning. Some recipes include grain mustard or cider vinegar in the mix. You can also add gelatin to help bind the ingredients together.

Line a terrine dish or loaf pan with cling film and fill it with the meat mixture, ensuring it is well compacted. Place it in the fridge for several hours or overnight to allow it to set.

Serving:

Pork head terrine is typically served cold or at room temperature. It can be served on its own, with toast, or as a sandwich filling. Some people like to serve it with condiments such as mustard, chutney, or pickles. You can also get creative with your presentation by serving it with various garnishes and sides, such as:

• Parsnip purée, raw parsnip, parsnip crisps, and pear
• Potato bread with Guernsey butter
• Fig and plum chutney
• Salads or vegetables, such as watercress or pickles

Where to buy a pig's head

A pig's head terrine is a rustic dish that requires a pig's head as its main ingredient. To make this challenging recipe, you'll need to source a pig's head, which can be done in several ways. Here are some options for where to buy a pig's head:

Local Butcher Shop

Your local butcher shop is a good place to start. Most butchers will be able to supply a pig's head, but you may need to ask them specifically. It's a good idea to develop a relationship with a butcher who cares about their produce and can ensure the meat is sourced ethically and humanely. They may even be able to give you notice when they have pigs' heads available.

Online Specialty Stores

There are also online specialty stores that offer pig heads for purchase. For example, Stryker Farm in the US offers pasture-raised, heritage-breed pig heads that are shipped frozen and gluten-free. HG Walter in the UK provides pig heads from free-range Hampshire cross Duroc pigs, known for their superior meat quality. These online options often promote sustainable and ethical farming practices, ensuring the pigs are raised without GMOs, antibiotics, or hormones.

Farmers' Markets

Another option is to explore your local farmers' markets. These markets usually feature local farmers and producers selling their products directly to consumers. You can inquire about pig heads at the market or even place custom orders with the vendors. Irvings Farm Fresh in Canada is an example of a farm that offers online ordering and pickup at their farm store or farmers' markets.

Direct from Farms

Some farms may also offer direct sales of pig heads. These farms often raise their pigs with care and provide information about their farming practices. By contacting local farms or checking their websites, you may find opportunities to purchase pig heads directly.

When purchasing a pig's head, it is recommended to buy only half a head unless you are catering to a large group. Additionally, ensure that you have a large enough pot, as you'll need at least a 10-litre pot for half a head and a 20-litre pot for a whole head.

Frequently asked questions