Pig's head
Credit: Taryn Kapronica

Brining a pig's head overnight is not much different than doing the same to a turkey. "You just let it go in a pot with onions, celery, and white wine until the meat basically starts falling off the head." Contrary to the name, this has nothing to do with cheese, but rather refers to the gelatin created from poaching the head. "You can pour the gelatin over the meat and seal in the terrine," says Reilly. For this recipe, the trotters are optional, but they help speed up the process by making the bouillon more gelatin-rich. The recipe makes a generous terrine, which is ideal for a party or leftovers.

Head Cheese

(Serves 18–20)


  • 1 pigs head, eyeballs removed
  • 2 pigs trotters (optional)
  • 1 gallon water
  • 1 cup kosher salt
  • 1/2 cup granulated sugar
  • 3 tbsp pink salt
  • 1 bottle dry white wine
  • 4 onions, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 bunch parsley
  • 1 bunch thyme
  • 4 garlic cloves
  • 10 black peppercorns
  • 8 bay leaves
  • 6 cloves
  • 1 tbsp champagne vinegar


Soak the head in a five-gallon bucket of cold water for two hours to draw out any blood. Make a brine with the water, salt, sugar, and pink salt. In a five-gallon bucket, brine the head with the trotters for eight hours. Discard the brine and rinse the head and trotters with cold water. In a large, deep stock pot combine the head and trotters with wine, onions, and celery and enough cold water to fully cover all the meat. Tie up the herbs, garlic, and spices in cheesecloth and add to the stockpot. Bring it to a boil, then reduce to a simmer for approximately four hours or until the jawbone falls off the pig head on its own. Remove the meats from the pot, and set aside to cool. Next, strain the cooking liquid through a fine mesh sieve. Skim off any fat. Scoop a few large spoonfuls of liquid onto a plate and chill to check the strength of the gel. It should be firm; not rubbery. If it slides on the plate, reduce it a bit longer; if too hard, add some more liquid. Once it's ready, taste it for seasoning and add the vinegar. Coarsely chop all the meat and be careful to check for the teeth, which should be discarded. Line a terrine mold with plastic wrap and fill it with the chopped meat, then pour enough liquid over the meat just to cover it. Refrigerate the terrine (head cheese) overnight and slice it the next day (it will keep for about 10 days). Serve the final dish with mustard, pickles, crusty bread, and garlicky mayonnaise.