Jason's ode to Piggy Parts

Jason Stonburner, Bastille’s Chef de Cuisine, has been busy in the kitchen with the pigs. Bastille’s daily pâté maison is just one example of the delicious morsels the folks in the back have been pulling together. In addition to the pâté, other house made charcuterie includes our sausage, terrines, galantines and confit.
Here, Jason shares one of his favorite terrines, Tête de Cochon. Get yourself a pig and give it a try!

Tête de Cochon
1ea piglet head
2ea whole carrots
2ea whole onion
1ea whole leek
1ea head garlic
4 bay leaves
1 sachet filled with the following
2 Tbl fennel seed
2 Tbl mustard seed
2 Tbl peppercorns
1 Tbl fenugreek
1 large tied bunch of thyme
6 cups of dry white wine
1 gallon water
Sea salt

Starting from the back, carefully separate the face from the skull by cutting and peeling it back. Leave the cheeks on the skull to be removed after the face has been cut away. Reserve the skull for soup stock. Remove the tongue. Clean any excess spongy fat and glands from the face. You only want to be left with dense fat and face meat. Place the head, tongue, cheeks, snout, and, yes, the ears in a pot with all ingredients and simmer on low heat for 4-5 hours. The piggy parts should be fork tender. Pull the head out of the braising liquid, season with sea salt and let cool for about an hour. Line a terrine mold with plastic wrap, leaving the excess plastic at the top. Arrange the braised piggy parts in a way that you will get a little of everything in one slice. Once the terrine mold is full use the excess plastic to fold over the top and press the terrine by placing weight on top (wine bottles and cans work well). Let the terrine cool for one day. Slice and serve with mustard, your favorite greens and cornichons.