How do you cook a pig's head?

Tim_L

A traditional recipe is brawn (in French this is called fromage de tete) which is made of the brain and meat from the head. It is a lot nicer than it sounds - actually a big favourite when I can find it. Don't have a recipe to hand but it should be easy enough to find.

PS: Missed the fact that others had already suggested this before posting, sorry about that.

Tim_L

et voila....

FROMAGE DE TETE DE PORC (FARMHOUSE BRAWN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork French

Amount Measure Ingredient -- Preparation Method

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1 Fresh pig's head
4 Shallots
4 Carrots
4 Onions
1 lg Leek
1 Clove garlic
1 Sprig each parsley,
-marjoram, thyme
1 Bay leaf
1 tb Salt
10 Black peppercorns
4 Cloves
Black pepper (optional)
2 tb Finely chopped parsley

Serves 8- 10

Have the butcher split the head into halves and remove the ears. Place cut
side down in a sieve and pour fast-boiling water over the skin. Drain and
scrape off any blemishes. Peel and finely chop the shallots. Peel the
carrots and onions and trim the leek, cut them all into pieces. Place the
pig's head, car- rots, onions, leek and peeled garlic in a large pan, cover
generously with cold water and bring slowly to boiling point over low heat.
Skim off the froth that rises and when clear add the herbs tied together,
seasoning and cloves. Cover and cook, sim- mering steadily, for 2 hours or
until the meat detaches itself from the bones. Remove the meat, skin and
fat from the bones, Cut into pieces and place in a large bowl. Add the
brains, and the tongue skinned and cut into small pieces. Mash with a fork
and mix well. Test for seasoning, add black pepper if necessary so that the
mixture is well flavoured. Mix in the chopped shallot and parsley, and stir
to incorporate thoroughly. Pour into 2 wetted moulds and when cold
refrigerate until required.

To serve, cut into slices and arrange on a large serving dish surrounded by
lettuce leaves. Hand French mustard separately and a mixed green salad
tossed in vinaigrette dressing.

Being made of fresh meat this brawn should be eaten within a week.

From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN
0-671-06542-4

Posted by Stephen Ceideberg



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Tim_L

ou bien...

(a passer a travers de babelfish peut-etre)

INGRÉDIENTS :

1/2 tête de porc, 1 pied de porc, 1 langue de porc, 2 carottes, 1 gros oignon, 4 échalotes, 1 bouquet garni (dont 2 ou 3 gousses d’ail et 2 clous de girofle), 1/2 bouteille de vin blanc sec, 2 cuillerées à soupe de vinaigre, quelques feuilles de blettes, 1 petit bouquet de persil, sel, poivre du moulin, quatre-épices.

PRÉPARATION :

Préparez un bouillon bien relevé avec les carottes, l’oignon, les échalotes, le bouquet garni, le pied de porc, le vin blanc, le vinaigre et 2 litres d’eau. Assaisonnez de sel, de poivre et de quatre-épices. Faites cuire une heure. Pendant ce temps, échaudez la tête de porc. Grattez-la au couteau. Coupez-la en deux ou trois morceaux et mettez à cuire dans un grand fait-tout avec le bouillon passé. Hachez finement les feuilles de blettes et le persil. Mettez-les dans le fait-tout une demi-heure avant la fin de la cuisson ainsi que la langue qui est moins longue à cuire que la tête. La tête est cuite lorsque la viande se détache facilement des os. Désossez-la, une fois cuite. Enlevez la peau de la langue. Coupez grossièrement les chairs, couennes comprises, et la langue soit au couteau, soit à la machine. Préparez des moules ou des plats creux. Déposez la farce dedans. Recouvrez avec le fond de cuisson dégraissé et clarifié. Laissez refroidir. Le lendemain, lorsque la gelée est bien prise, démoulez.

Tim_L

Can't resist posting the automatic translation too... Don't forget to deposit the joke inside as recommended towards the end...

INGREDIENTS:

1/2 pork head, 1 pork foot, 1 pork language, 2 carrots, 1 big onion, 4 échalotes, 1 outfitted bouquet (of which 2 or 3 garlic pods and 2 nails of girofle), 1/2 bottle of white dry wine, 2 spoonfuls to dines vinegar, some leaves of overripe ones, 1 small bouquet of persil, salt, pepper of the mill, four spice.

PREPARATION:

Prepare a well raised broth with the carrots, the onion, the échalotes, the outfitted bouquet, the pork foot, the white wine, the vinegar and 2 liters of water. Season salt, of pepper and of four spice. Done to cook an hour. During this time, échaudez the pork head. Scratch it to the knife. Cut it in two or three pieces and begin cooking in a big one does all with the past broth. Chop finely the leaves of overripe ones and the persil. Put them in the does all a half an hour before the end of cooking as well as the language that is less long to cook that the head. The head is cooked when meat detaches itself easily bones. Bone it, once cooked. Remove the skin of the language. Cut crudely flesh, understood jerks, and the language be at the knife, be by machine. Prepare of the grind or hollow dishes. Deposit the joke inside. Recover with the cooking bottom trimmed and clarified. Leave to cool. The next day, when the frost well took, remove from the mould.

Sarahsaver

Je vous remercie mille fois Tim_L
JoYEUX nOEL et Bonne Année x

Tim_L

De rien, joyeux noel a toi aussi, et surtout fais gaffe aux camemberts!

(Just going to add the old saying that the only thing left from a well butchered pig is the oink - one of the most edible of all creatures)

Sarahsaver

Fromage de tete is another name for it I found an american website and they called it 'head cheese' which doesn't sound so great!

Ticklemouse

LOL @ Tim - that's just what I do with my pig's head and I always deposit my joke inside. Wouldn't be the same, without it.

Now, where did I put that box of persil?......

Tim_L

As long as the jerks are understood, all will be well.

Jay-Jay_4

Did you ever get a pig's head Sarahsaver?