What’s in store for you, piggy?
Here is the final product of a full weekend of labor, love – and I guess offal. One pig’s head, brined overnight then gently heated at about 180F in a pot of water and a bouquet garni. Add to that one braised pork shoulder. Then hours or reducing the liquid that the head was cooked in and giving it a good straining. I even added some home made veal stock to add gelatin and body to it all. In then end, a glistening terrine of headcheese – delicious with some crusty bread, mustard, and cornichons. Was it worth it? Absolutely. Will I do it again? Maybe not for a while. You can see the full set of images from this production by going here!