Fromage De Tete De Porc (Farmhouse Brawn)
Submitted by eldorado201
Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.
YIELD
8 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsFromage de tete (literally “head cheese") is a piece of traditional French charcuterie so iconic it earned a name even though no actual cheese is involved. Half a pork head simmers gently for hours with carrots, onions, leeks, and a classic bouquet garni until the meat slips off the bones in the gelatin-rich broth.
The collagen from the skin and bones is what makes this work. As the broth cools, it sets into a natural aspic that suspends the chopped meat, brains, and tongue. No added gelatin needed.
Fresh shallots and parsley folded in at the end provide bright contrast to the rich, slow-cooked pork. Sliced thin and arranged on lettuce leaves, this is rustic French country cooking at its most uncompromising. Serve with cornichons, grainy mustard, crusty bread, and a glass of cold cider.
Pro Tips
- Ask your butcher to split the head and remove ears in advance. This is not a job for a home kitchen knife.
- Pour boiling water over the skin before cooking, as the directions say. This loosens any blemishes and gives a cleaner final product.
- Skim relentlessly during the first 30 minutes of simmering. The cleaner the broth, the prettier the set aspic.
- Wet your molds before pouring in the meat mixture so it releases cleanly when chilled and inverted.
- Refrigerate at least 12 hours, ideally 24, before slicing. The aspic needs time to fully set.
Variations
- Add a splash of white wine or cognac to the simmering broth for extra depth.
- Stir in a tablespoon of capers or finely diced cornichons with the shallots for tangy bite.
- Serve with a punchy vinaigrette drizzled over the slices and a salad of bitter greens like frisee or radicchio.
Ingredients
Directions
Have the butcher split the head into halves and remove the ears.
Place cut side down in a sieve and pour fast-boiling water over the skin.
Drain and scrape off any blemishes.
Peel and finely chop the shallots.
Peel the carrots and onions and trim the leek, cut them all into pieces.
Place the pig’s head, car- rots, onions, leek and peeled garlic in a large pan, cover generously with cold water and bring slowly to boiling point over low heat.
Skim off the froth that rises and when clear add the herbs tied together, seasoning and cloves.
Cover and cook, simmering steadily, for 2 hours or until the meat detaches itself from the bones.
Remove the meat, skin and fat from the bones, Cut into pieces and place in a large bowl.
Add the brains, and the tongue skinned and cut into small Mash with a fork and mix well. Test for seasoning, add black pepper if necessary so that the mixture is well flavoured. Mix in the chopped shallot and parsley, and stir to incorporate thoroughly. Pour into 2 wetted moulds and when cold refrigerate until required. To serve, cut into slices and arrange on a large serving dish surrounded by lettuce leaves.
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