French Pork Head Terrine (Presskopf)
A rustic French charcuterie classic: tender braised pork jowl and tongue, bound with gelatin and pressed into a loaf. Serve sliced cold with cornichons and mustard for an elegant appetizer or light lunch.
- Total time
- 180 min
- Servings
- 6
- Calories
- 312
- Protein
- 28g
Ingredients
- 1.5 lb pork jowl or shoulder
- ¾ lb pork tongue
- 1 medium onion, quartered
- 1 medium carrot, cut into 2-inch chunks
- 4 sprigs and leaves fresh thyme and bay leaf
- 1 to taste salt and pepper
- 4 sheets gelatin sheets
Instructions
- 1
Pat the pork jowl and tongue dry with paper towels, then place both pieces into a large heavy pot. This removes surface moisture so the meat can brown better.
- 2
Cover the pork with cold water until submerged by 2 inches. Bring to a boil over high heat, skimming off the gray foam that rises to the surface with a spoon.
- 3
Add the quartered onion, carrot chunks, thyme sprigs, and bay leaves to the pot. Reduce heat to medium-low and cover partially.
- 4
Simmer gently, uncovered, for 2 to 2.5 hours, until the jowl is fork-tender and the tongue pulls apart easily when poked. The broth should smell rich and savory.
- 5
Remove the pork pieces to a cutting board using tongs and let cool for 15 minutes. Discard the vegetables and herbs. Strain the broth through a fine-mesh sieve into a clean bowl and set aside.
- 6
Once cool enough to handle, peel the skin from the pork tongue using a knife and your fingers—it should slip off easily. Cut the jowl and tongue into 1/2-inch cubes.
- 7
Soften the gelatin sheets in ice-cold water for 5 minutes, then squeeze out excess water. Pour 2 cups of the warm pork broth into a bowl and stir in the softened gelatin until fully dissolved.
- 8
Combine the cubed pork with the gelatin broth in a large bowl, add salt and pepper to taste, and stir gently until evenly mixed. Let cool to room temperature.
- 9
Line a loaf pan (9 by 5 inches) with plastic wrap, leaving overhang on the sides. Pour the pork mixture into the lined pan, smoothing the top with a spatula.
- 10
Fold the plastic wrap over the top to cover the mixture. Refrigerate for at least 8 hours or overnight until completely set and firm to the touch.
- 11
Unfold the plastic wrap and invert the terrine onto a cutting board. Remove the pan and peel away the plastic. Slice 1/2-inch-thick portions with a sharp knife, wiping the blade clean between cuts.
Tools you’ll need
- large heavy pot with lid
- cutting board
- sharp knife
- wooden spoon
- tongs
- fine-mesh sieve
- 9-by-5-inch loaf pan
- plastic wrap
- large bowl
- rubber spatula
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