1001 Tastes

Preparation

Take a fresh pig head, bone it and salt it in brine for 3 days. Then rinse it and cook it for 3 hours in stock made up of water and white wine, 4 carrots, a bouquet garni, peppercorns, an onion spiked with 3 cloves, 2 leeks without the leaves and 5 or 6 juniper berries. Also add 1 or 2 pig trotters and some pork rind, which will make the jelly.
Take out the pig head and cut the head and the tongue into small pieces, strain and dice the carrots, put all this in a salad bowl, fill it with the stock that has been strained through a fine sieve, weight the bowl with a board or a plate with a weight on the top, leave to cool and then allow to set in the fridge overnight.