Pork Head Brawn – Fromage De Tete De Porc

A bean recipe for every taste:

Flame and carefully scrape the pig’s head. Take out the brain and tongue, then split the head lengthwise. Also split diagonally from new. Like the tongue, rub the four parts heartily on all sides with seasoned, finely crushed sea salt.

Repeat this rubbing 5 times, then place the head pieces and the tongue with the rinds in a tureen, sprinkle with a thin layer of salt, cover with a dishcloth and cure for 4 days in a cool place.

After this time, take out the pieces of meat, tap off the salt and wipe the pieces well. Put them in a large casserole with the tongue, the rinds, the carrots, the onions with cloves, the peeled garlic and the bunch of herbs.

Make sure that there are as few cavities as possible.

Pour in water until the whole is shallowly covered. Allow to bubble slowly, skimming off any foam as it rises. Next, place the casserole on low heat and make the head with the lid closed very quietly simmering for 3 hours. Next, lift out the head, tongue and rinds, drain and place on a platter.

When they have cooled a little, remove all the bones. Set the thin parts of the ears aside. Cut the meat, the tongue and the thick parts of the ears into cubes of 2 cm edge length. Put everything in a suitable bowl and check,

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