Presskopf: French Pork Head Terrine
A rustic French charcuterie classic: seasoned pork head meat set in savory aspic, sliced thin and served cold. Rich, silky, and deeply flavorful—no special equipment required.
- Total time
- 45 min
- Servings
- 6
- Calories
- 285
- Protein
- 38g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Place pork chunks in a large pot. Cover with cold water or stock.
Step 2
Bring to a boil, then reduce heat and simmer gently 60 minutes until meat is very tender.
Step 3
Add onion, carrot, and bouquet garni. Simmer 20 more minutes, skimming foam as needed.
Step 4
Remove meat and vegetables from pot. Strain cooking liquid through cheesecloth into a clean bowl.
Step 5
Shred or coarsely chop the cooled pork and diced carrot. Discard onion and herbs.
Step 6
Layer pork and vegetables in a 1-quart terrine or loaf pan. Season each layer with salt and pepper.
Step 7
Pour strained aspic (cooking liquid) over pork until just covered. Chill 4 hours or overnight until set.
Step 8
Turn out onto a cutting board, slice thin, and serve cold with parsley or cornichons.
Tools you’ll need
- large pot (6-quart minimum)
- cutting board
- chef's knife
- 1-quart terrine or loaf pan
- cheesecloth or fine strainer
- slicing knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
