Pig's Head Terrine With Homemade Mustard Recipe

Cooking Directions

• STEP 1.Start by cooking the pig's head in a large pot of water with aromatics like onions, carrots, and herbs. Simmer for several hours until the meat is tender and easily falls off the bone.
• STEP 2.Remove the pig's head from the pot and let it cool slightly. Once cool enough to handle, remove the skin and any excess fat. Shred the meat and discard any bones or cartilage.
• STEP 3.In a large bowl, mix the shredded meat with chopped herbs like parsley, thyme, and sage. Season with salt, pepper, and spices like nutmeg and allspice. Mix well to combine.
• STEP 4.Line a terrine mold with plastic wrap, leaving enough overhang to cover the top of the terrine. Pack the meat mixture into the mold, pressing down firmly to remove any air pockets.
• STEP 5.Fold the plastic wrap over the top of the terrine and place a weight on top to compress the mixture. Refrigerate for at least 24 hours to allow the flavors to meld and the terrine to set.
• STEP 6.To make the homemade mustard, combine mustard seeds, vinegar, water, salt, and sugar in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Let cool.
• STEP 7.Once the terrine is set, remove it from the mold and slice into thick slices. Serve with the homemade mustard and crusty bread or crackers.
• STEP 8.Store any leftover terrine in an airtight container in the refrigerator for up to 5 days. The mustard can be stored in a jar in the refrigerator for several weeks.

Cooking Tips

• Make sure to remove all the skin and excess fat from the pig's head before shredding the meat.
• Use a variety of herbs and spices to add depth of flavor to the terrine.
• For a smoother texture, you can blend a portion of the shredded meat in a food processor before mixing it with the rest of the meat.
• Serve the terrine chilled for the best flavor and texture.
• Feel free to adjust the amount of mustard seeds and spices in the homemade mustard to suit your taste.

Storage and Serving

• Store any leftover terrine in an airtight container in the refrigerator for up to 5 days.
• The mustard can be stored in a jar in the refrigerator for several weeks.
• Serve the terrine with crusty bread or crackers as an appetizer or as part of a charcuterie board.