Fromage de Tête on Toast with Pickles from Meat Manifesto by Andy Fenner
Fromage de tête (literally translated from French as “head cheese”) is not cheese at all, but instead refers to a brawn/terrine made from the meat picked off a pig’shead. I know, I know – it...
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Cooking tools:
- Terrine dish
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
Ingredients
- 1 bunch parsley, finely chopped
- 2–3 sprigs thyme
- 2 Tblsp dried mixed herbs
- sea salt, to season
- black pepper, to season
- 1 pig’s head, split (or quartered, depending on the pot size) by your butcher
- 2–3 pig’s trotters
- 2 onions, peeled, quartered
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 3–4 bay leaves
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