| 1 | Pigs head |
| 6 | Ham hocks |
| 8 large | Carrots |
| 4 | Leeks |
| 5 sticks | Celery |
| 1 | Bouquet garni |
| 40 | Green peppercorns |
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Method
1. Burn all the hair off the pigs head with a blow torch.
2. Rinse of the head & ham hocks in cold running water until there is no trace of blood.
3. Cover the meat with cold water & bring to the boil.
4. Boil for 2 mins before removing the pan for the heat.
5. Pour of all the water & rinse under cold running water to wash of all the scum.
6. Cover again with cold water & again bring to the boil.
7. Turn down the heat to a simmer & skim off any scum.
8. Add the bouquet garni, washed vegetables & peppercorns & cook for about 3-4 hrs until the meat is falling of the bone.
9. Strain off the liquid & place in a clean pan back on the stove & reduce.
10. Reserve the carrots & celery & cut into brunoise.
11. Strip the meat from the hocks & add the bones to the reducing stock.
12. Carefully remove the meat from the head (there are many different types of flesh in the head, all in small amounts.
13. Shred the meat & mix together with the vegetables.
14. The stock should been sticky to the touch & almost but not quite salty (check if it sets by putting a little on a cold plate in the fridge.
15. Line 2 terrine moulds with cling film.
16. Pour the stock onto the meat & mix well.
17. Fill the terrines & fold over the edges of the film to seal in the mixture.
18. Lightly press the terrines overnight in the fridge.
