- 1 head of suckling pig (small suckling pigs can be ordered from you local butcher)
- 4 onions
- 4 carrots
- 2 leeks
- 1 tbsp. peppercorns
- 3 bay leaves
- 1 bottle cheap red cooking wine
- 1 bunch parsley
- 1 tbsp. chopped fresh thyme
- 2 heads of garlic (one diced, one cut in half)
- 2 jalapeno peppers
- Kosher salt
- 2 packets Knox unflavored gelatin
- 1 tbsp. mustard
- 1 tbsp. Worcestershire
- 1 tbsp. Louisiana Hot Sauce
In a large pot, place pig’s head, 2 halved onions, 2 chopped carrots, 1 chopped leek, peppercorns, bay leaves, bottle of wine, ½ parsley, thyme, 1 head (cut in half) of garlic, 1 jalapeno pepper. Fill pot with cold water, bring to a boil and simmer for 3 ½ hours, skimming fat continually and periodically. When the pig head is tender enough to remove and ear, remove it from the pot. Refrigerate.
Strain the liquid. Place back in new pot. Finely dice all the remaining vegetables. Place in liquid in the pot. Remove the pig’s head from refrigerator. Very carefully pick all the meat from head. This will take time. You want the tongue, cheeks, eyeballs, skin, and nose meat and finally, using a cleaver, carefully cut the head in half and remove the brain. Place all this meat on a large plate and go through carefully with your fingers to find any forgotten bone. Be thorough.
Chop all the meat and add back to pot with diced vegetables and stored liquid. Add remaining ingredients except gelatin and salt. Simmer for 2 ½ hours, adding water if needed and skimming off fat constantly. After 2 ½ hours stop adding liquid and reduce the mixture down to a jelly-like consistency, the liquid should be like a thin syrup. Sprinkle in gelatin and mix well. Taste and season with salt.
Line the inside of a terrine mold with saran wrap and spray with Pam. Pour in mixture and refrigerate 8-12 hours. Remove from the mold and slice and serve like pate, with mustard and toast points or crackers. Head cheese like this will have a shelf life of well over a week because of the gelatin.