The head is useful for making stocks and soups as it contains a large amount of bone. The head can be used to make brawn. The head is boiled with herbs and seasoning, then the meat is cleaned off and refrigerated with the stock to make a loaf, similar to a terrine or pâté.

  • Pigs Head Terrine+-

    The new economic crisis brings back old cooking techniques. Using meat from head to toe is not new but it is coming back in fashion!

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