📝 About This Recipe
This traditional Fromage de Tête is a masterpiece of French charcuterie, capturing the essence of rustic, nose-to-tail dining. Slowly simmered pork is suspended in a delicate, naturally-set aspic flavored with dry white wine, aromatic herbs, and warm spices. Each slice reveals a beautiful mosaic of textures and colors, making it a sophisticated centerpiece for any cold platter or charcuterie board.
🥗 Ingredients
The Meat Base
- 1/2 piece Pig's head (split and thoroughly cleaned)
- 2 pieces Pig's trotters (split lengthwise to release gelatin)
- 1 lb Pork shoulder (cut into large chunks)
The Braising Liquid & Aromatics
- 750 ml Dry white wine (Riesling or Pinot Grigio works best)
- 2 large Carrots (peeled and roughly chopped)
- 2 pieces Yellow onions (peeled and halved)
- 1 large Leek (white and light green parts only)
- 6 pieces Garlic cloves (smashed)
- 1 piece Bouquet Garni (thyme, bay leaf, and parsley stalks tied together)
- 4 pieces Whole cloves (pushed into the onion halves)
- 1 tablespoon Black peppercorns (whole)
- 2 tablespoons Sea salt (adjust to taste)
Finishing & Assembly
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 3 tablespoons White wine vinegar (for brightness)
- 1/4 cup Cornichons (finely diced)
- 1 piece Shallot (minced)
👨🍳 Instructions
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1
Begin by soaking the pig's head and trotters in a large bucket of cold, salted water for at least 2 hours. This helps draw out any remaining blood and ensures a crystal-clear aspic.
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2
Place the meat in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes, then drain the water and rinse the meat thoroughly under cold running water to remove impurities.
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3
Return the cleaned meat to the pot. Add the white wine, carrots, onions (studded with cloves), leek, garlic, bouquet garni, peppercorns, and sea salt.
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4
Add enough cold water to fully submerge the ingredients by at least two inches. Bring to a very gentle simmer; do not let it boil vigorously, as this will cloud the jelly.
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5
Simmer uncovered for 4 to 5 hours. Regularly skim off any foam or fat that rises to the surface. The meat is ready when it is completely tender and falling off the bone.
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6
Carefully lift the meat out of the broth and place it on a large tray to cool slightly. Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth into a clean saucepan.
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7
Bring the strained liquid to a boil and reduce it by about one-third. This concentrates the natural gelatin. To test the set, place a spoonful on a cold plate in the freezer for 2 minutes; it should form a firm jelly.
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8
While the liquid reduces, pick the meat. Discard the bones, gristle, and excess fat. Dice the tongue, cheek meat, and trotter meat into 1/2-inch cubes.
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9
In a large bowl, combine the diced meat with the chopped parsley, minced shallots, diced cornichons, and white wine vinegar. Season generously with extra salt and pepper if needed.
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10
Lightly grease a terrine mold or loaf pan. Arrange the meat mixture inside the mold, pressing down gently to remove air pockets.
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11
Pour the reduced, warm broth over the meat until it is completely covered. Tap the mold on the counter to settle the liquid into the crevices.
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12
Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 12 hours, or until completely set and firm.
💡 Chef's Tips
Never let the broth reach a hard boil; a lazy simmer is the secret to a transparent, beautiful aspic. Always over-season the warm mixture slightly, as the flavors of salt and spice become muted once the dish is chilled. If your broth isn't setting firmly enough during the cold-plate test, you can whisk in a teaspoon of bloomed unflavored gelatin as a safety measure. To unmold easily, dip the bottom of the terrine mold in hot water for 10 seconds before inverting it onto a serving platter.
🍽️ Serving Suggestions
Serve thick slices with a generous dollop of grainy Dijon mustard and extra cornichons. Pair with a crisp, acidic white wine like an Alsatian Riesling or a light-bodied red like Beaujolais. Accompanied by toasted sourdough bread or a warm, crusty baguette. A side salad of bitter greens like frisée with a sharp vinaigrette cuts through the richness perfectly.