Pig’s Head Brawn


  • 1 pig’s head
  • 2 pig’s trotters
  • 2 lb. onions
  • 2 tablespoons dried sage
  • salt and pepper to taste
  • crushed salt


You really need a very large saucepan or boiler for this brawn. Have the pig’s head split, the eyes, offal and brains removed. Rub the pieces and the trotters with crushed salt, and arrange closely in a large basin. Sprinkle with more salt. Leave for 2 days. Wash well in cold water, and place in a large saucepan. Cover with water. Bring to the boil, skim well, and simmer gently for about 3 hours or until the meat is tender. Remove the pork pieces on to an enamel tray, remove all the meat. Mince it, along with the peeled onions. Season with dried sage and pepper and add salt to taste. Remove as much fat as possible from the liquor. Strain it, then put a measured 4 quarts of the liquor into the saucepan and add all the meat mixture. Simmer for 20 minutes, stirring from time to time. Pour into a number of moulds and basins. Turn out when cold and well set.