Ingredients

3 lb Pig's Head (Offal)

Method

Burn off the bristles, then wash the pig's head and trotters in warm water. Place the head (cut in 3 or 4 pieces) in a saucepan with the trotters and the lean pork. Add the vegetables, the parsley and basil in a small muslin bag, salt and a few crushed peppercorns. Add enough water to cover the meat by 4 inches then bring the saucepan to the boil, skimming frequently. Reduce the heat and simmer for about three hours. Then test whether the head, trotters, and lean meat are done by pricking with a fork; if done, remove the saucepan. Lift meat, head and trotters from the stock with straining spoon. Reheat the stock and boil until reduced to half, strain.

De-bone the head and trotters, and cut up the meaty parts into small pieces. Put the pieces into a bowl and add the lean pork, nutmeg, coriander seeds, crushed cloves and a few peppercorns. Mix thoroughly, add half a cup of strained stock, stir a little, taste the mixture and adjust seasoning if necessary. The meat should still be hot when you have finished. Divide the mixture among the tins, cover with wooden boards, and add weights. Cover each tin with aluminium foil, put in the refrigerator and leave for one day.

Pig's head prepared this way will keep for up to one month in a refrigerator. Serve it sliced.