Head Cheese Brawn
Delve into the timeless allure of traditional European charcuterie with "Head Cheese Brawn," a richly flavorful dish that transforms humble ingredients into a show-stopping centerpiece. This homemade terrine combines tender, slow-simmered meat from a pig’s head and trotters with aromatic vegetables, garlic, bay leaves, and peppercorns for a deeply savory flavor. The natural gelatin from the meat ensures a firm, sliceable texture, while an optional touch of powdered gelatin guarantees perfection. Once chilled and set, this dish becomes a beautiful mosaic of texture and taste, ideal for serving on a charcuterie board with crusty bread, tangy pickles, or a dollop of mustard. Perfectly balancing rustic charm with culinary artistry, Head Cheese Brawn is a celebration of traditional nose-to-tail cooking at its finest.
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Recipe Information
Ingredients
- 1 whole Pig's head
- 2 Pig's trotters
- 2 whole Onion
- 2 whole Carrots
- 2 whole Celery stalks
- 6 Garlic cloves
- 3 Bay leaves
- 1 tablespoon Whole black peppercorns
- 1 bunch Fresh parsley
- 2 tablespoons Salt
- 0.5 cup White vinegar
- 4 liters Cold water
- 1 tablespoon Gelatin powder (optional)
Instructions
Thoroughly clean the pig's head and trotters by scrubbing them. Remove any remaining hairs from the skin using a sharp knife or a kitchen torch, and rinse under cold water.
Place the pig's head and trotters into a large stockpot. Cover with the cold water, ensuring all meat is submerged. Add the onion, carrots, celery, garlic, bay leaves, peppercorns, parsley, and salt.
Bring everything to a boil over medium-high heat. Skim off any foam or impurities that rise to the surface. Lower the heat to a gentle simmer, cover the pot, and cook for 4-5 hours, or until the meat is falling off the bone and the liquid is rich and flavorful.
Carefully remove the pig's head and trotters from the pot and set them aside to cool slightly. Strain the stock through a fine mesh sieve, discarding the vegetables and spices. Reserve the strained stock and let it cool to room temperature. Skim off any fat that rises to the top.
Once the meat is cool enough to handle, pick out all meat and soft cartilage from the head and trotters. Chop into small, bite-sized pieces and transfer to a large mixing bowl. Discard bones and any tough or unappetizing parts.
If needed, sprinkle the gelatin powder into the reserved stock to ensure a firm set. Return the stock to a light simmer to dissolve the gelatin completely.
Choose a terrine mold or loaf pan for assembling the head cheese. Layer the chopped meat evenly into the mold, pressing gently to create a compact layer.
Pour the strained stock over the meat until it is completely covered. Allow the mold to come to room temperature, then cover with plastic wrap and refrigerate for at least 8 hours, or until fully set.
To serve, unmold the head cheese by briefly dipping the bottom of the mold in hot water. Turn it out onto a cutting board and slice into thin pieces. Serve chilled as part of a charcuterie board or alongside rustic bread and pickles.
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
