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Homemade head cheese, also called head pâté, is a traditional charcuterie prepared from pig's head meat, often accompanied by trotters, tongue and sometimes tripe. This preparation is typical of many French regions, including Hauts-de-France, the Massif Central, and the Alps.
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🧀 Traditional Head Cheese Recipe
Here is a classic recipe for making traditional head cheese:
Ingredients:
1 pig's head
1 pig's tongue
2 calves' feet
300 g onions
500 g carrots
1 leek
250 g turnip
750 ml dry white wine
1 glass of cognac
A few pickles
Salt and pepper
1 bouquet garni
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Preparation:
Thoroughly wash the pig's head and place it in a large pot with the tongue, calf's feet, and peeled but whole vegetables. Cover with water and add the white wine.
Simmer over low heat, skimming off the foam as it begins to boil. After an hour, remove the vegetables and set aside the carrots. Continue cooking until the meat easily separates from the bones (about 3 hours).
Remove the meat from the pot and bone the head. Roughly chop the meat, including the ears, removing as much of the meat as possible. Slice the tongue into small pieces. Cut the carrots and pickles into small pieces and add them to the meat to add color to the terrine.
Reduce the cooking broth until about 1 liter remains. Return the meat to the heat for about 10 minutes. Add the cognac and adjust the seasoning if necessary.
Pour the mixture into one or more containers. Let cool, allowing a layer of fat to form on top.
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This recipe offers a traditional and delicious version of head cheese.
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🥗 Variation: Head Cheese Salad with Pistachios
For a twist, try this fresh and crunchy salad:
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