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.

Nutriscore Rating: 69/100

Prep Time:45 mins

Cook Time:300 mins

Total Time:345 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	9950.7 grams (9950.7g)

Amount per serving	% Daily Value*
Calories	13247

Total Fat 1033.80g	1325%
Saturated Fat 362.00g	1810%
Polyunsaturated Fat 0.10g
Cholesterol 4168mg	1389%
Sodium 18411mg	800%
Total Carbohydrate 59.90g	22%
Dietary Fiber 13.40g	48%
Total Sugars 22.10g
Protein 903.20g	1806%

Vitamin D 0IU	0%
Calcium 992mg	76%
Iron 82mg	457%
Potassium 9363mg	199%

*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.

Source of Calories

Fat: 70.7%

Protein: 27.5%

Carbs: 1.8%