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Half a pig’s head, cleaned out

Water and vinegar, salt and pepper

Chopped onion

A bunch of herbs: sage, bay leaves, marjoram, 12 peppercorns, 4 cloves

Teaspoon of allspice, mace, parsley

Soak head in water and vinegar for an hour. Re-soak in clean salted water for another half-hour.

Put in fresh cold water, cover and bring to the boil. Simmer, skim well.

Change water again, add all the seasonings and simmer until tender. Lift from the pan and cut off all meat into diced pieces.

Strain the liquor, boil until reduced by half and to a jelly when cold.

Add the meat and season to taste. Pour into moulds and chill. Turn out and garnish.