Free-Range Pork Head

£3.50

Free Range Pork

Pork Whole Head – 1 Head

£6.80 per Head

Only 1 left in stock

£
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Description

Explore the culinary richness of free-range pork head—a culinary gem that combines ethical sourcing with a world of delicious possibilities. Our free-range pork head, sourced with care from contented pigs raised in open spaces, embodies our steadfast commitment to sustainable farming practices. Immerse yourself in the realm of pork head and discover a unique, nutrient-rich cut that seamlessly blends exceptional taste with environmental responsibility.

Recipe: Slow-Cooked Free-Range Pork Head Terrine

Ingredients:

For Preparing the Pork Head:

  • 1 free-range pork head, skinned and cleaned
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Water for boiling

For the Terrine:

  • 1/2 cup pistachio nuts, shelled
  • 1/4 cup dried cranberries
  • 1/4 cup brandy or cognac
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 2 teaspoons Dijon mustard
  • Salt and black pepper, to taste

Instructions:

For Preparing the Pork Head:

  1. In a large pot, place the cleaned free-range pork head. Add minced garlic, fresh rosemary, fresh thyme, bay leaf, salt, and black pepper.
  2. Cover the pork head with water and bring it to a boil. Reduce the heat and simmer for 2-3 hours, or until the meat is tender and easily falls off the bones.
  3. Remove the pork head from the pot and let it cool. Once it’s cool enough to handle, carefully pick the meat off the bones, discarding any undesirable parts like skin, fat, and bones.
For Preparing the Terrine:
  1. In a small bowl, soak the dried cranberries in brandy or cognac for about 15 minutes until they plump up.
  2. In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until they turn translucent, about 5 minutes.
  3. In a large mixing bowl, combine the pulled pork head meat, plumped cranberries, sautéed onion and garlic, lemon zest, Dijon mustard, salt, and black pepper. Mix thoroughly.
  4. Line a terrine dish or a loaf pan with plastic wrap, leaving some excess hanging over the edges.
  5. Begin layering the pork head mixture in the dish, alternating with pistachio nuts. Press each layer firmly.
  6. Once the terrine is filled, fold the excess plastic wrap over the top to cover it.
  7. Place a weight (such as a heavy can or a small cutting board) on top of the terrine to compress it.
  8. Refrigerate the terrine for at least 24 hours to allow the flavors to meld.

Serving:

  1. Unmold the chilled pork head terrine onto a serving platter.
  2. Slice and serve with crusty bread, cornichons, and Dijon mustard for an exquisite charcuterie experience.

Indulge in the sumptuousness of slow-cooked free-range pork head terrine using this gourmet recipe. Each bite celebrates the essence of uncompromised taste, coupled with the satisfaction of making a responsible choice for your health and the environment. Elevate your culinary journey with this ethically sourced, nutrient-rich cut that embodies the essence of exceptional and eco-conscious cuisine.