[bellebouche]

As much as I love cooking I don't often get round to writing up recipes to share... couple of years of life in France and I'm extending my repertoire to things such as Pâté de tête. A cold terrine made from.. well basically a boiled up pigs head. It was a first time for me after long being a fan of shop-bought terrines.. but I added my own twists to it with some subtle flavourings of dill head, cloves, bay and plenty of black pepper



Click in for a close up of my first attempt!

I've written up the whole process, from brining and prepping the head, making the terrine and setting with a reduction of the cooking liquor. For completeness sake I've not omitted anything and there are some slightly icky photos. But.. even if you're not up to tackling a piggy head then do give it a whirl should you be passing by a charcuterie next time you're in France. It's excellent

Full recipe and write up with pics here

- Adrian

[David]

Gosh I haven't had "head cheese" since my 20's!! Yours looks perfect. Thanks for sharing.
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Vivant Linguae Mortuae!!