How to Make Homemade Pork / Hogs Head Cheese (Fromage de Tête)

https://foragerchef.com/suckling-pig-...

Classic pork headcheese made from a pigs head. Known in kitchen parlance as Pig Face Loaf. Sliced and put on a sandwich, or served on a tiny plate for $16/slice like we used to serve it at Heartland, fromage de tete is a recipe anyone who's interested in charcuterie and nose to tail cooking should make at least once. The mosaic pattern of a fine slice of headcheese is like the sanctuary stained glass window at the church of pork.

This recipe gives a lot more than a sliceable terrine in aspic. After you make it you'll understand how to make different terrines in aspic, and how you can mix and match ingredients to make your own, creative terrines.

This is a longer video, here's a breakdown of the key points.

Key Points
00:50 - The Brine
01:30 - Cooking the head
02:02 - Picking the head meat
04:40 - Reducing the aspic
05:38 - Packing and forming the terrine
06:26 - Unmolding and trimming
07:00 - What does headcheese taste like?


In the past I've used this a few times with things I've shared. Most notable are probably the
Beef Neck Terrine
https://foragerchef.com/beef-neck-ter...
Smoked Venison Shank and Trotter Terrine
https://foragerchef.com/smoked-veniso...

Full recipe at the link at the top of the video description.