Difficulty:[usr 4]
1. Cut the pig's head in half lengthwise and put the two halves in a large pot, add the pig's feet and cover generously with cold water.
2. Peel the garlic cloves, onions and shallots. Chop them up. Cut the stems off the parsley sprigs. Add them to the previous herbs and put everything in a square of muslin, adding a dozen peppercorns and 2 sprigs of thyme.
3. Place the pot over low heat and add the herbs. salt and bring slowly to a boil. Skim, then establish regular simmers and cook for about 6 hours 30 minutes.
4. Add the pork tongue and continue cooking for another 30 minutes. Then, drain all the meats and pass the cooking. Pour it back into the pot, put the herbs back into the muslin and add the wine. Let it simmer.
5. Carefully peel the tongue but leave it whole. Bone the feet and head pieces, then cut the meat into even dice. return everything to the pot and continue cooking for another 30 minutes.
6. Take a bowl of broth and pour it into a cold bowl. Coat all sides and bottom by rocking the container back and forth and left to right, then put it in the fridge to set as a jelly.
7. Meanwhile, drain all the pieces and cut the tongue into pieces. Discard the aromatics. chop the parsley. Take the terrine out of the fridge and fill it, alternating the ingredients and regularly adding parsley. salt moderately and pepper to taste.
8. Pour the broth on top until it is flush with the surface, but no more. Leave to cool completely, then put a fairly large plate on top and put in the fridge. when the jelly has set, put a weight on the plate and leave the terrine in the fridge for 24 hours.
To serve, cut into thick slices and serve them very cold as a starter, with pickles and mustard. You can also mold the head cheese in a rectangular terrine or in two small round salad bowls.
Source:Burgundy. Regional cuisines of France.
