How to make brawn (from a pig's head) - The Victorian Way

pork head

🥗Healthier: turkey head

💰Cheaper: pork shoulder

Turkey head is leaner, while pork shoulder is more accessible.

gelatin

🥗Healthier: agar-agar

💰Cheaper: pectin

Agar-agar is plant-based, while pectin is often cheaper.

Mary-Ann prepared the pig's head by cleaning out the ears of wax and removing some of the hair, then salted it with two handfuls of salt and let it sit in the cold larder for about two days.

Add the pig trotters to the pot for gelatin and fat.

Add water to the pot until it's sufficient to cover the ingredients.

Place the pot on the range to boil and skim any scum that comes to the top.

After boiling for about three hours, remove the pot from the heat.

Take all the meat and skin from the bones of the pig's head and trotters.

Cut up the meat into smaller pieces.

Layer the meat in a brawn mold that has been lined with lard, alternating with spices: white pepper, mace, allspice, and cloves.

Pour some of the reduced cooking water into the mold over the meat.

Weigh down the mixture with a plate and weight, then leave it in the cold larder overnight to set.

Unmold the brawn and decorate it with rosemary and bay leaves.

Serve the brawn with mustard on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary