Authentic Burgundy Head Cheese Recipe: Traditional French Fromage de Tête

• 1 pig's head
• 2 pigs' feet
• 2 garlic cloves
• 4 onions
• 6 shallots
• 1 bunch parsley
• peppercorns, thyme
• 1 pork tongue
• 1 bottle dry white wine
• salt, ground pepper

Difficulty: 4/5

1. Cut the pig's head in half lengthwise and place both halves in a large pot. Add the pigs' feet and cover generously with cold water.
2. Peel the garlic cloves, onions, and shallots, then chop them. Remove stems from the parsley sprigs. Combine with the other herbs in a muslin square, adding a dozen peppercorns and 2 sprigs of thyme.
3. Place the pot over low heat, add the herb bundle and salt, and bring slowly to a boil. Skim off impurities, then maintain a gentle simmer for about 6 hours and 30 minutes.
4. Add the pork tongue and cook for another 30 minutes. Drain the meats, strain the broth, return it to the pot with the herb bundle, and add the wine. Simmer gently.
5. Peel the tongue carefully, keeping it whole. Bone the feet and head, then cut the meat into even dice. Return everything to the pot and simmer for 30 more minutes.
6. Ladle some broth into a cold terrine dish. Tilt and rock to coat the bottom and sides evenly, then refrigerate until it sets into a jelly.
7. Drain the meat pieces and slice the tongue. Discard aromatics and finely chop the parsley. Remove terrine from fridge, layer in meats alternately with parsley, and season moderately with salt and pepper.
8. Pour broth over to just cover the surface. Cool completely, cover with a plate, and refrigerate. Once jelly sets, add a weight to the plate and chill for 24 hours.

To serve, slice thickly and enjoy very cold as a starter with pickles and mustard. This traditional head cheese can also be molded in a rectangular terrine or two small round bowls.

Source: Burgundy. Regional Cuisines of France. This recipe draws from authentic Burgundian charcuterie traditions, showcasing the expertise of French regional cooking.