📝 About This Recipe
A cornerstone of French charcuterie, this Fromage de Tête is a masterful celebration of 'nose-to-tail' dining, transforming humble cuts into a sophisticated, silken terrine. This rustic delicacy features tender morsels of pork cheek and tongue set in a crystal-clear, herb-infused natural aspen that glows with deep, savory complexity. It is an elegant, time-honored dish that balances rich textures with the bright acidity of cornichons and dry white wine.
🥗 Ingredients
The Meat
- 5-6 pounds Half a pig's head (cleaned, split, brain and eyes removed)
- 2 pieces Pork trotters (feet) (split lengthwise to release natural gelatin)
- 1 piece Pork tongue (extra for texture)
- 2 tablespoons Kosher salt (for initial soaking)
The Poaching Liquid (Court-Bouillon)
- 2 cups Dry white wine (Riesling or Sauvignon Blanc)
- 2 large Yellow onions (peeled and halved)
- 3 large Carrots (peeled and cut into chunks)
- 1 large Leek (white and light green parts only, cleaned)
- 6 pieces Garlic cloves (smashed)
- 1 bundle Bouquet Garni (thyme, parsley stems, and 2 bay leaves tied together)
- 1 tablespoon Black peppercorns (whole)
- 3 whole Cloves (pinned into one of the onion halves)
The Finishing Seasonings
- 1/2 cup Fresh parsley (finely chopped)
- 1/4 cup Cornichons (finely diced)
- 2 small Shallots (minced very fine)
- 2 tablespoons Sherry vinegar (to brighten the flavor)
- 1/4 teaspoon Nutmeg (freshly grated)
👨🍳 Instructions
-
1
Place the pig's head, trotters, and tongue in a large stockpot. Cover with cold water and 2 tablespoons of salt. Let soak for 1-2 hours in the refrigerator to draw out excess blood, then rinse thoroughly under cold running water.
-
2
Return the cleaned meat to the pot. Add the onions, carrots, leek, garlic, bouquet garni, peppercorns, and cloves. Pour in the white wine and add enough cold water to submerge everything by at least 2 inches.
-
3
Bring to a gentle boil over medium-high heat. Use a slotted spoon to skim off the grey foam (impurities) that rises to the surface. Once clear, reduce heat to a very low simmer.
-
4
Simmer uncovered for 3.5 to 4.5 hours. The meat is ready when it literally falls away from the bone and the trotters are completely soft. Do not boil vigorously, or the stock will become cloudy.
-
5
Carefully lift the meat out of the stock and place it on a large rimmed baking sheet. While still warm (but handleable), remove all skin, bones, and cartilage. Reserve the skin if you prefer a more rustic texture, otherwise discard.
-
6
Peel the tough outer skin off the tongue while it's hot and discard it. Dice the tongue, cheek meat, and any tender bits from the snout into 1/2-inch cubes.
-
7
Strain the poaching liquid through a fine-mesh sieve lined with cheesecloth into a clean pot. Increase heat and boil the liquid until it is reduced by about half. It should feel sticky on your fingers when cooled—this ensures a firm set.
-
8
In a large bowl, combine the diced meats, chopped parsley, cornichons, minced shallots, sherry vinegar, and nutmeg. Season generously with salt and pepper; the flavor will dull slightly once chilled, so it should taste bold.
-
9
Lightly grease a terrine mold or loaf pan. Pack the meat mixture into the mold, pressing down gently.
-
10
Pour the reduced stock over the meat until it is just covered. Tap the mold on the counter to release any trapped air bubbles.
-
11
Cover with plastic wrap and refrigerate for at least 12 hours, preferably 24. This allows the natural gelatin to set firmly and the flavors to mature.
-
12
To serve, dip the bottom of the mold in warm water for 10 seconds, run a knife around the edge, and invert onto a cutting board. Slice into thick rounds with a very sharp knife.
💡 Chef's Tips
If your stock doesn't seem gelatinous enough after reducing, whisk in one packet of unflavored gelatin bloomed in water to ensure a perfect set. Always dice the meat while it is still warm; once it cools, it becomes much harder to separate from the fat and cartilage. For a clearer jelly, never stir the stock while it is simmering; let the convection do the work. Taste your seasoned meat mixture before chilling; it should be slightly over-seasoned to account for the numbing effect of the cold temperature. If you find the pig's head intimidating, you can substitute with 4 lbs of pork shoulder and 4 split trotters for the same gelatinous effect.
🍽️ Serving Suggestions
Serve chilled with a side of sharp Dijon or grainy Meaux mustard to cut through the richness. Pair with crusty sourdough bread or grilled baguette slices rubbed with a clove of garlic. Accompany with a crisp, acidic white wine like an Alsatian Sylvaner or a dry Chenin Blanc. A side of pickled red onions or extra cornichons provides a necessary vinegar punch. Enjoy as part of a traditional charcuterie board alongside pâté, rillettes, and hard cheeses.