Preparation time 1 hour
Cooking time 6 hours
1 pig's head washed and quartered
1 pig's tail
2 Bath chaps (pig cheeks)
2 celery stalks
150g parsley chopped
Salt and pepper
1 Before starting, you have the option to pickle the meat for 24 hours. Pickle is a strong brine that will act as a cleanser, it will also dissolve any blood spots and clear away any bone dust that has accumulated.
2 Place all the ingredients in a large stockpot, cover the contents with water and bring to the boil.
3 Spoon off any scum that rises to the surface before turning down the heat to a simmer for between 4 and 6 hours or until the meat is tender enough to fall off the bones.
4 Taking the tongue first, peel off its outer skin.
5 Take off the skin and cooked meat from the head including the ears and chop it finely.
6 Sieve your cooking juice, discard the vegetables and any loose bones, spoon some of the juices onto the meat and season with the chopped parsley and salt and pepper.
7 Place into a terrine to set.