Traditional Presskopf d’Alsace from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther

Ingredients

• Generous ¾ cup (200 ml) dry white wine, such as Sylvaner or Riesling
• Fresh grated nutmeg
• Salt
• freshly ground black pepper
• 2 cloves garlic
• 1 bunch parsley
• 1 tablespoon juniper berries, lightly smashed
• 4 sprigs thyme
• 1 stalk celery
• 2 medium leeks
• 1 large yellow onion, spiked with 5 cloves
• 3 medium carrots
• ½ pig’s head (4 to 5 pounds/2 to 2.5 kg)
• 1 tablespoon black peppercorns
• 2 tablespoons coriander seeds
• 4 tablespoons chopped parsley
• 2 cups (200 g) diced cornichon
• 1 pound (450 g) salt, preferably gray sea salt
• ⅓ cup (100 g) sugar
• 2 tablespoons pink curing salt
• 2 sprigs rosemary
• 2 bay leaves