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This old-school head cheese is a favorite from Quebec that I throw together every autumn. It's got that melt-in-your-mouth feel and loads of deep flavor. If you're into homemade charcuterie, you'll love digging into this one.
I first stumbled on this dish while hanging out with my grandma in the Laurentians. She'd always have a batch on big family holidays. Now I've picked up the torch and keep the tradition going.
Easygoing Ingredients
- 1 kg boneless whole pork head or pork shanks from Quebec: These pieces have that just-right combo of meat and gelatin for a sturdy terrine
- 3 onions cut into chunks: They add some sweet mellow flavor to the broth
- 4 carrots cut into big pieces: Toss in color and just a bit of sweetness
- 4 celery stalks chopped in chunks: It brings some green freshness to balance out the rich pork
- 60 ml herbes de Provence: This blend—think thyme, rosemary, basil, bay—makes the dish smell great
- Water: Just enough to cover everything comfortably
- Salt and freshly cracked black pepper: Brings out the flavors without drowning out the pork
- 125 ml chopped fresh parsley: Stirred in at the end for a pop of color and freshness
Relaxed Step-by-Step
- Get Everything Started
- Grab a big pot and toss in your meat. Add all the veggies and the herbs. Pour in cold water until everything's well covered. Season with salt and pepper. Put the pot on medium-high and get it bubbling.
- Let It Simmer Away
- Turn the heat down low, pop a lid on, and let it gently cook for about 2 hours. You'll know it's ready when the meat breaks apart easily. Slow cooking gives the flavors time to come together and pull that collagen into natural jelly. Taste and tweak your seasoning if you want.
- Take Stuff Out
- Carefully lift all the meat and veggies out of the broth. Strain the liquid through a fine mesh so it's nice and clear. Keep the broth hot in the pot.
- Breakdown Time
- With a clean board, shred the meat up using a fork until it's stringy. Rough-chop the cooked veggies if you like a little chunk in the final loaf.
- Put It All Together
- Drop the pulled meat and chopped veggies back into the hot broth. Let it all hang out for 10 minutes or so—those flavors will mingle. Toss in your fresh parsley for a green kick.
- Into the Mold and Chill
- Carefully scoop everything with the broth into your terrine mold. Let it cool a little, then stick in the fridge at least 5 hours. The pork collagen sets it into a savory jelly loaf.
This takes me back to long Quebec winters, when my family would squeeze around the table. Unmolding the head cheese was always a little event. My granddad swore a good one stands tall and slices neat, every time.
Storage and Serving Tips
This head cheese keeps fine in a sealed container, up to a week in the fridge. It tastes even better a day or two later. Just don't let it stay out long—less than an hour at room temp is best when serving.
Regional Twists
In some parts of Quebec, a splash of cider vinegar or white wine goes in for a bright, tangy vibe. Down in Bas-Saint-Laurent, people throw in cloves and nutmeg for a spicy lift. All legit, all tasty swaps.
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Serving Ideas
Cut thin slices and pop 'em on grilled country bread with Dijon and crunchy pickles. If you're feeling fancy, make a charcuterie board with local cheeses, dried fruit, and homemade apple chutney. It pairs awesomely with a glass of Quebec cider or a crisp craft blonde beer.
Frequently Asked Questions
- → What kind of meat works best for a pork terrine?
You can use boneless pork head, pork shanks, or pork shoulder. These cuts give the terrine a rich, satisfying texture.
- → Can I swap out some of the herbs?
Of course! Choose herbs that suit your taste. Thyme, rosemary, basil, or bay leaves are great options, but feel free to experiment with others.
- → How long should I cook the terrine ingredients?
Simmer the pork, veggies, and herbs on low heat for about 2 hours, or until the meat easily falls apart.
- → What’s the best way to store leftover pork terrine?
Keep the terrine in the fridge in a mold. It will set into a firm jelly and stay fresh for up to a week.
- → What should I pair with pork terrine when serving?
Slice it and enjoy with crusty bread, some mustard, and crunchy pickles for a wonderful combination.