HEAD CHEESE BRAWN

NOSE TO TAIL EATING

It is our promise to our pigs that we will respect what that have given us and use 100% of that pig, and we do, I don't find it comfortable looking at one of our own pigs head in the pot that I have loved, pampered kissed and cuddled while raising them, but I remind myself that I have given our pigs the very very best longer and happier lives, who have lived out in the fields rooted, tootled and grazed under the acorn, apple and pear trees, this in turn helps me to become a bit more comfortable with these emotions and as time goes on I will hopefully get more comfortable, as I am honestly just as excited when I go and pick a pig up from the breeder or the butchers!

 Brawn or head cheese from its French name fromage de tete is not only a glorious tasty terrine but a wonderful way of using part of the pig that otherwise may not be used, a great dish that will feed a few for pennies, full of gorgeous cheek meat and then the squeamish stuff for me, brain in the jelly stock, ear, trotter meat and fat along with some seasoning and herbs.

Prep Time 10 minutes / Cooking Time 4-6 hrs 

Ingredients

(serves 6-8)

1 pigs head with tongue halved

4 pigs trotters

1 pigs tail

2 onions quartered

4 sticks celery

2 carrots roughly chopped

1 bulb garlic halved

2 bay leaves

Small bunch of thyme

Small bunch of parsley stalks too

3 fennel stalks

20 peppercorns

5 cloves

10 coriander seeds

100g back fat finely diced

Juice of one lemon

Sea salt

Freshly ground black pepper

Take a large deep pan or two and place your pigs head, ears and trotters in the pan along with all the rest of the ingredients except the last four, cover with water and bring to a gentle just simmer, pop on a lid and leave to tick away for 4-6 hours, your brawn is ready when you can pull a bone away without any resistance, take of the heat and leave to cool for one hour.

After the hour remove the head, ears, tail and trotters and reserve to,one side, bring the stock liquid up to a rolling boil and reduce by half.  This gorgeous stock will be full of flavour and once cooled very gelatinous, any left over stock can be frozen once cooled but not set and is great for adding to pork pies, gravy's, stews or soups.

Meanwhile remove all the meat from the head and trotters and place in a bowl season with the salt and pepper then depending on how much meat you have start with one teaspoon of lemon juice and add more to your taste.

In a terrine, loaf tin, or a bowl layer some of the meat, then pour over some of the stock, repeat the layering until you have used all the meat and finish off with a top layer of jelly.  Place in the fridge to set, this will take around five or six hours.

Serve this light fragrant terrine with a chunk of fresh sour dough bread, butter and enjoy the glorious melting flavours in the jelly and meat.