Traditional Presskopf d’Alsace

Headcheese, perhaps the easiest and best use of the pig’s head, is classic farmhouse cooking. While it might seem intimidating, it’s easy if you have a big enough pot. This recipe calls for half a pig’s head. You’ll need to special order this through a good butcher. Ask the butcher to halve it for you. Or use a whole head for twice the yield (same brine recipe, double amounts for the headcheese itself). The work of brining, cooking, and chilling is spread out over several days. It’s a way t