Advanced Headcheese

Now, if you are a true headcheese lover, you’ll want some soft tongue, crunchy ears, and chewy skin in the mix. This is a variation of the main headcheese recipe, following the same method but adding in those other treasures found in the head. Ask your supplier to remove the whole tongue before cutting the head in half, and make sure the head comes with ears. (Sometimes they are missing— is there perhaps a passionate pig’s ear lover in my local abattoir?) If they’re missing, you can usually buy ears separately. When you include an ear, a tongue, and the skin, you’ll end up with more meat, so make two molds or a large one. I don’t add the carrots, and I pack in the meat, skin and cartilage and add less jelly, but it’s your choice as to the mix.