The Victorian art of transforming a pig's head into terrine
In short: Discover the meticulous process of making brawn, a hearty British meat dish. This video guides you through a traditional method inspired by 19th-century cookery to turn tough cuts into a refined centerpiece.
Brawn is a classic British terrine that utilizes the pig's head and trotters. The process begins with an extensive brining period of at least 8 hours, followed by a slow simmer for approximately 2.5 to 3 hours until the meat becomes tender enough to fall from the bone.
After boiling, the liquid is reduced by half while the meat, skin, and sinews are meticulously removed and chopped. The mixture is seasoned with white pepper, pressed into a greased mould under a 2lb weight, and set overnight. It is traditionally served with mustard, pickles, and rosemary.
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Sources
- Summary by Intellect · source: How to make brawn (from a pig's head) - The Victorian Way
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