Head Cheese

Instructions

1. Prepare the meat
   Clean the pig's head thoroughly, removing any hair and ensuring the ears, nasal passages, and eye sockets are clean. Split it in half if your butcher hasn't already done so. Clean the pig's feet as well.
2. Simmer the meat
   Place the pig's head and feet in a large stockpot. Add onions, celery, carrots, garlic, bay leaves, peppercorns, and salt. Cover with cold water by 2 inches. Bring to a boil, then reduce heat to maintain a gentle simmer. Skim off any foam that rises to the surface.
3. Cook until tender
   Simmer the head and feet for 3-4 hours, or until the meat falls easily from the bones. The liquid should reduce and become gelatinous during this time. Check occasionally to ensure there's enough water to keep everything submerged.
4. Separate meat from bones
   Once cooked, carefully remove the head and feet from the cooking liquid. Allow to cool slightly. While still warm, separate all the meat, skin, and gelatin from the bones. Chop the meat and skin into small, bite-sized pieces.
5. Strain and reduce the broth
   Strain the cooking liquid through a fine-mesh sieve into a clean pot. Discard the vegetables and spices. Return the strained liquid to the stove and simmer to reduce by about one-third, concentrating the flavor and gelatin content.
6. Season and assemble
   Add the chopped meat and skin back to the reduced broth. Stir in the fresh parsley, thyme, white wine vinegar, and allspice. Season with additional salt to taste. The mixture should be well-flavored and slightly tangy.
7. Mold the head cheese
   Line a terrine dish or loaf pan with plastic wrap, leaving overhang on all sides. Pour the meat mixture and broth into the lined dish. Fold the plastic wrap over the top to cover completely.
8. Chill until set
   Place the terrine in the refrigerator and chill for at least 24 hours, or until completely set. The natural gelatin in the cooking liquid will solidify, binding the meat pieces together into a sliceable terrine.