Cover the ½ pig’s head in salt, leave for 3 days. Then soak for 2 hours in fresh water, and scrub off all the salt. Put in a large saucepan with the peppercorns and simmer until tender. Cool, and remove all rough pieces of skin, and skin the tongue. Chop coarsely. Meanwhile, clean and joint the fowl, put in a saucepan together with the giblets in just enough water to cover. Add salt and pepper to taste, the onion and the parsley sprig. Cover and simmer until tender. Cool, remove all the bones and cut up the flesh. Reserve the white meat for the bottom and sides of the moulds. Pack 2 or 3 large moulds with the meat, using alternate layers of pork and chicken. Mix the 2 cooking liquors, boil up and reduce a little, strain and season to taste with salt and pepper. Pour into the moulds, and allow to set. If correctly arranged, the outer surface of the moulds will show dappled layers of pink and white meat when turned out.