Ingredients:

  • 1 pig's head, split in half (approx. 4-5 lbs / 1.8-2.2 kg)
  • 1 pound (450 g) pork trotters (pork hocks or feet)
  • 1 onion, quartered
  • 3 cloves garlic, smashed
  • 2 carrots, chopped
  • 3 branches fresh thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 10 cups (2.4 L) water
  • 1 packet (about 2.5 tsp or 7 g) unflavored gelatin (optional, for added firmness)
  • 1 tablespoon salt (to taste)
  • 1 teaspoon black pepper (freshly ground)
  • 1 tablespoon white vinegar
  • Optional: 1 tablespoon horseradish for a spicy kick

Instructions:

  1. Place the pig's head and trotters in a large stockpot. Add onion, garlic, carrots, thyme, bay leaves, and peppercorns. Pour in water, covering meat, and bring to a boil.
  2. Reduce heat and simmer gently for about 4 hours, skimming off any foam.
  3. Once cooked, carefully remove the meat and bones. Let cool slightly. Strain the broth through cheesecloth into a clean pot, discarding solids.
  4. Once cool enough to handle, shred the meat from the head and trotters, discarding bones and fat.
  5. Mix the shredded meat with strained broth, salt, pepper, vinegar, and optional horseradish.
  6. Pour mixture into a loaf pan or mold. If using gelatin, dissolve it in a little warm broth before adding to the mixture.
  7. Cover and refrigerate overnight until set.
  8. Unmold and slice to serve. Enjoy on crusty bread or as part of a charcuterie board!