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
- 2 lbs pork head (or pork shoulder), cut into 2-inch chunks
- 6 cups water or pork stock
- 1 medium onion, halved
- 1 medium carrot, cut into 2-inch pieces
- 1 bundle fresh thyme, bay leaf, and peppercorns (bouquet garni)
- 1 to taste salt and black pepper to taste
- 2 tbsp fresh parsley or cornichons for serving
Instructions
- 1
Place pork chunks in a large pot. Cover with cold water or stock.
- 2
Bring to a boil, then reduce heat and simmer gently 60 minutes until meat is very tender.
- 3
Add onion, carrot, and bouquet garni. Simmer 20 more minutes, skimming foam as needed.
- 4
Remove meat and vegetables from pot. Strain cooking liquid through cheesecloth into a clean bowl.
- 5
Shred or coarsely chop the cooled pork and diced carrot. Discard onion and herbs.
- 6
Layer pork and vegetables in a 1-quart terrine or loaf pan. Season each layer with salt and pepper.
- 7
Pour strained aspic (cooking liquid) over pork until just covered. Chill 4 hours or overnight until set.
- 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
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