Pig’s Head Terrine with Parsley Recipe

Pig’s Head Terrine is a traditional, rustic French dish that makes use of the entire pig’s head, transforming it into a flavorful, tender terrine. The gelatinous texture of the meat, combined with herbs like parsley, makes for a delicious and hearty dish. It’s often served cold, sliced, with pickles and crusty bread.

Ingredients:

- 1 whole pig’s head (ask your butcher to split it in half)

- 2 carrots, roughly chopped

- 2 onions, peeled and halved

- 1 leek, roughly chopped

- 3-4 garlic cloves, crushed

- 2 bay leaves

- 1 bunch of fresh thyme

- 1 tablespoon black peppercorns

- 1 tablespoon sea salt (plus more to taste)

- 1 bottle dry white wine

- Water (enough to cover the pig’s head in the pot)

- 1 bunch fresh flat-leaf parsley, finely chopped

- 2 tablespoons Dijon mustard (optional, for added flavor)

- Freshly ground black pepper

Instructions:

1. Prepare the Pig’s Head:

   - Rinse the pig’s head thoroughly under cold water. If necessary, remove any remaining bristles or hairs by scraping the skin or briefly scorching it.

   - Place the pig’s head in a large stockpot. Add the chopped carrots, onions, leek, garlic, bay leaves, thyme, black peppercorns, and sea salt.

2. Cook the Pig’s Head:

   - Pour in the white wine and add enough water to completely cover the pig’s head and vegetables. Bring the pot to a gentle simmer over medium heat.

   - Skim any scum that rises to the surface during the first 30 minutes of cooking.

   - Cover and let simmer on low heat for about 3-4 hours, or until the meat is falling off the bone and very tender.

3. Remove and Shred the Meat:

   - Once the pig’s head is cooked, carefully remove it from the pot and set it aside to cool slightly. Strain the cooking liquid through a fine sieve and reserve it.

   - When the head is cool enough to handle, pick off all the meat, including the cheeks, tongue, and any other tender parts. Discard the bones, cartilage, and any unwanted fat.

   - Finely chop the meat and place it in a large mixing bowl.

4. Add Parsley and Seasonings:

   - Stir the chopped parsley into the shredded meat. The parsley adds freshness and a pop of color to the rich terrine.

   - Season the mixture generously with freshly ground black pepper, and more sea salt to taste. If you like a bit of tanginess, you can also mix in the Dijon mustard.

5. Mold the Terrine:

   - Line a terrine mold or loaf pan with plastic wrap, allowing extra to hang over the sides for easy removal.

   - Press the meat and parsley mixture firmly into the mold. Pour a small amount of the reserved cooking liquid (broth) over the meat to help it set and hold together.

   - Fold the plastic wrap over the top and place a weight on top of the terrine to press it down. Refrigerate for at least 6 hours, or preferably overnight, to allow it to set.

6. Serve:

   - Once the terrine is set, carefully lift it out of the mold using the plastic wrap. Slice the terrine into thick slices.

   - Serve cold with cornichons (small pickles), Dijon mustard, and crusty bread or toast. A side salad or a glass of crisp white wine complements this dish well.

Tips:

- Flavor: The broth created during cooking can be reduced and used as a flavorful jelly for the terrine, helping it set and adding depth.

- Herbs: You can customize the flavor by adding other herbs like tarragon or chervil, or even a splash of vinegar for brightness.

- Texture: The key to a good terrine is a mix of textures, so ensure you get a good balance of lean meat, fat, and gelatinous parts from the pig’s head.

Pig’s Head Terrine with Parsley is a flavorful, traditional dish that celebrates nose-to-tail cooking. With the freshness of parsley cutting through the rich meat, this terrine is perfect for serving at a rustic lunch or as part of a charcuterie platter.