Fromage de Tête

This recipe for brawn, also known, in a direct translation, as head cheese, comes from a booklet of old family recipes written by the mothers and grandmothers of Valvignères for a group of young people in the village who were keen to preserve them. With great enterprise, they photocopied the collection and sold them at the annual village festival.

First salt the pig’s head, or half-head, for 2–3 days. You may be able to persuade your butcher to do this for you. But otherwise make a