Pig’s head terrine
Ingredients
- 1 pig’s head, split
- mirepoix of veg (2 large onions, 4 large carrots and 2 ribs celery, finely chopped)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 head garlic, smashed
- 2 large carrots, diced fine
- 1 large onion, diced fine
- 1 banana shallot
- handful chopped fresh parsley
Method
- Place the pig’s head in a large pan, cover with water and bring to a boil. Toss in the mirepoix, thyme, rosemary, bay leaves and garlic then simmer for a few hours (3 should do) until the meat is falling off the bone. Take the meat off the head (everything is edible - so as much meat as you’re brave enough to try) and sweat down the carrots and the onion. Then add the meat, freshly diced shallot and parsley, season to taste and mix. Press into a loaf tin, wrap in clingfilm and refrigerate overnight. Serve on toast with pickles.
