Recipe: Pigs Head Terrine

If you have a good butcher he will supply you with a whole or half pigs head at a very good price.
For this terrine i used a full pigs head.

Ingredients
One pigs head
One head of celery chopped
Three carrots chopped
One leek chopped
Two onions chopped
Water
1 Pint of cider

Method
Place the pigs head in a pan with all of the other ingredients, boil then simmer
Cook the pig for 5 hours or until the meat begins to flake
Remove the pig from the pan and allow to cool slightly
Pick through the meat thats on the head, remove the meat and place into a bowl
Shred the meat by hand and add 150g chopped capers, 1 small handful of chopped parlsey and two diced and cooked apples.
Place the mix into a terrine mould and pour over 1 ladle of the cooking stock
Chill until set
Once cold and set, this will be best left over night, slice and serve
Discard the left overs of the head.