Head Cheese Terrine Recipe

Ingredients:

• 1 pig’s head, cleaned and trimmed (about 7-8 pounds)
• 3 cups chicken or pork stock
• 2 bay leaves
• 2 teaspoons black peppercorns
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, chopped
• 1 cup white wine
• 1/4 cup sherry vinegar
• 1 tablespoon gelatin powder
• 1/4 cup chopped parsley
• 1/4 cup chopped chives
• Salt and pepper, to taste

Instructions:

1. In a large pot, combine the pig’s head, stock, bay leaves, peppercorns, onion, carrot, celery, and garlic.
2. Bring the liquid to a boil, then reduce the heat and let simmer for 4-5 hours, until the meat is tender and falling off the bone.
3. Remove the pot from the heat and let it cool slightly.
4. Using a slotted spoon, remove the pig’s head from the pot and set it aside to cool.
5. Strain the stock and discard the solids.
6. Return the stock to the pot and add the white wine, sherry vinegar, and gelatin powder.
7. Stir until the gelatin is dissolved.
8. Remove the skin and bones from the pig’s head and chop the meat into small pieces.
9. In a large bowl, combine the chopped meat, parsley, chives, and salt and pepper.
10. Grease a 9×5 inch loaf pan with cooking spray.
11. Spoon some of the stock mixture into the bottom of the pan.
12. Spoon a layer of the meat mixture on top.
13. Repeat the layers until all the meat and stock mixture are used up.
14. Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight, until the terrine is set.
15. To serve, unmold the terrine onto a platter and slice into thick pieces.

Verdict:

Head cheese terrine is a classic French dish that may seem intimidating to make, but it’s actually quite simple. This recipe produces a delicious terrine that’s bursting with flavor and texture. It’s perfect for a fancy dinner party or an impressive appetizer. The combination of tender meat, fragrant herbs, and savory stock creates a dish that’s sure to impress.

Serving Suggestions:

• Slice the terrine and serve it with crispy baguette slices and a dollop of Dijon mustard for a tasty appetizer.
• Serve the terrine alongside a selection of cured meats, pickles, and cheese for a French-style charcuterie board.
• Pair the terrine with a light, crisp white wine or a full-bodied red wine for a sophisticated meal.