Pig’s heads marinating overnight in white wine with carrots, onions, celery, herbs and spices.
Here at Cafe Presse, we are busily making preparations for the upcoming Alsace Dinner on Tuesday November 29th, 2016. One of the traditional dishes we are making is Presskopf, an Alsatian take on pig’s head terrine.
Here are a few photos of the process.
The next day, the heads are simmered in the marinade and water until falling-apart tender.The cooked heads are ready to be trimmed, sorted and pressed into a terrine, along with an aspic made head-cooking broth.
