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Fromage De Tete De Porc (Farmhouse Brawn)

 

174

Yield

8

servings

Prep

20

min

Cook

2

hrs

Ready

2

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 each pigs' head
*
4 each shallots
*
4 each carrots
4 each onions
1 large leeks
*
1 each garlic cloves
1 each bay leaves
*
1 tablespoon salt
10 each black peppercorns
*
4 each cloves
*
2 tablespoons parsley leaves
chopped

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 393% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 897mg 37%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 105% Vitamin C 13%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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