Pig’s Head Brawn PART ONE!

‎‎Jack is on the case.. he picked up that Pig’s head.. cracked it’s head open.. leaving the brains inside and smashed the jaw like a championship boxer! This is part one of a series of.. hmmm I reckons possibly three.. enjoy! X
‎Well! They say a Scotsman refuses nothing but blows. I was given a pig’s head on Saturday at the pub for free. Who could refuse. I certainly couldn’t. Normally I buy them from The Best Butchers in Great Brickhill (www.thebestbutchers.co.uk)

So what to do with it? I decided to make brawn that I had made before and I added about 3 trotters to get enough gelatine to set the brawn.

First I had to saw/cut it into manageable bits then soak it in my special brine for a couple of days.

I worked out that I would need about 3 litres of water to which I added about 500g each of salt and sugar, the juice of 3 lemons, about 3/4 tsp of black peppercorns, 4 or 5 fresh bay leaves, 1/2 tbsp Juniper berries, 1/2 tsp of ground nutmeg and about 5 cloves.

Brought it all to a boil and let it simmer for about 5 mins. Leave to cool, covered for a couple of days.

I have another day to wait before starting to cook the head and trotters with some veg.

I will post stage 2 tomorrow.

Sent from Samsung Mobile on O2

Categories: previous posts, Random..

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1 reply


  1. Best of 2014 – September | Cooking with Mr Fitz

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