That’s right, today’s butchering class with Jean Luc included a lesson on how to make head cheese and regular pate. Head cheese sounds like something you might call your boss but it’s actually a delicious form of pate that utilizes the usually unusable head of a pig or wild boar. Both recipes are designed to use the parts of one animal.
Pots of Head Cheese on the Boil
Ziggle’s Head Cheese
One pig or wild boar head, complete with ears and everything
Bay Leaves
Salt and Pepper
White Whine
Garlic
Cut the inner ears out of your head (they are dirty and you will be able to see what should get left when you look at them). Wash the head off under warm water and submerge in a pot. Add salt (a lot) and bay leaves and boil for 3-4 hours until all the meat is tender. Scrape the meat and skin off the head and chop up into small bits (let this cool while you chop garlic and prepare the rest). Add copious garlic, pepper and white wine and mix well with your hands. Pack the mixture into a terrine or glass bowl and cover. Let chill for one day in a refrigerator and pop out of the bowl to serve cold. Serve like normal pate. It sounds kinda gross, but it’s amazing.
Ziggle’s Pork Pate
Pig Livers
Fatty and bloody scraps of meat off one pig
Garlic
Cognac
Salt and Pepper
Curry Powder
Grind liver and meat bits and mix in with garlic, curry powder, salt, pepper and cognac. Mix well and pack into ceramic terrines and cover. Place terrines in a shallow pan with water and cook on 400 degrees until water evaporates (2-3 hours). Let chill and serve. Delicious.


