Nutrition Facts
5 servings
5
Old-fashioned Head Cheese Recipe
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Discover this traditional head cheese recipe. This family recipe is made with pork flavored with vegetables like leeks. Enjoy it with toasted bread!
Ingredients
1 Pork head
1 Tongue of pork
2 Calf's foot
300 Onion
500 Carrot
1 Leek
250 Turnip
75 Dry white wine
Gherkin
1 pinch Salt
1 pinch Pepper
1 Herb bouquet
Directions
1
Preparation of the ingredients. Thoroughly wash the pig's head. Place it in a large pot with the white wine, the tongue, the veal trotters, and the peeled but whole vegetables. Cover with water.
2
Cooking Cook over low heat, skimming at the beginning of the boil. After an hour, remove the vegetables and set the carrots aside. Continue cooking until the meat easily pulls away from the bones (after about 3 hours).
3
Assembly Remove the meat from the pot and debone the head. Chop all the flesh roughly with a knife, including the ears, getting as much as possible. Cut the tongue into small pieces. Chop the carrots and pickles into small pieces and add them to the meat to give color to the terrine slice.
4
Reserve the meat, without the veal feet. Reduce the cooking broth until there is about one liter left.
5
Finishing Put the meat back to cook for about 10 minutes (this significantly improves preservation, as the meat has been handled). Add a glass of brandy and adjust the seasoning if necessary.
6
Rest Place in one or more containers. Cover and let cool (a layer of fat forms on top).
Ingredients
Ingredients
1 Pork head
1 Tongue of pork
2 Calf's foot
300 Onion
500 Carrot
1 Leek
250 Turnip
75 Dry white wine
Gherkin
1 pinch Salt
1 pinch Pepper
1 Herb bouquet
Directions
Directions
1
Preparation of the ingredients. Thoroughly wash the pig's head. Place it in a large pot with the white wine, the tongue, the veal trotters, and the peeled but whole vegetables. Cover with water.
2
Cooking Cook over low heat, skimming at the beginning of the boil. After an hour, remove the vegetables and set the carrots aside. Continue cooking until the meat easily pulls away from the bones (after about 3 hours).
3
Assembly Remove the meat from the pot and debone the head. Chop all the flesh roughly with a knife, including the ears, getting as much as possible. Cut the tongue into small pieces. Chop the carrots and pickles into small pieces and add them to the meat to give color to the terrine slice.
4
Reserve the meat, without the veal feet. Reduce the cooking broth until there is about one liter left.
5
Finishing Put the meat back to cook for about 10 minutes (this significantly improves preservation, as the meat has been handled). Add a glass of brandy and adjust the seasoning if necessary.
6
Rest Place in one or more containers. Cover and let cool (a layer of fat forms on top).
Notes
-
Phil
A few additional small details would have made my first experience easier... overall, I am happy with this homemade recipe... I will wait until tomorrow to know the result. -
nigepal
Very good recipe, a bit long to prepare but the result is there! I will make another one. For the brandy, not too much, otherwise the taste is a bit too strong at the expense of the head cheese. Everyone enjoyed it. Well done! -
thalis
I often make this recipe with some variations: If you want to achieve the taste of white wine, it should be added at the very last minute to the broth after it has been reduced, without cooking it. A dry table white wine works very well. To ensure that the preparation is seasoned properly, it should be almost inedible when hot; otherwise, it will be bland. -
Michel
great recipe without overcomplicating things excellent traditional recipe with perfect results My suggestion: you can replace the wine with pale or dark beer and add a piece of cured or smoked meat. -
LEcluse
Delicious I must say it's quite pleasant, a dish to make for 10 people Tasty and interesting Thank you
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