Recipe: Pork Head and Tongues in Chablis

Preparation of the Hure:
1/ In a tall pot, place all elements (head, tongues, feet, seasonings, Chablis, garnish).
2/ Cover with water 5 cm above the height, wait for boiling, then cook on low heat for 5 hours while constantly skimming (removing impurities) and add a little water if needed. Taste the seasoning, which should be substantial, as it loses strength when cooling.
3/ Then on a platter, remove your feet, tongues, half head and carrot dice.
4/ Remove the skin from your tongues and cut them in half lengthwise, then make large strips from the head and cut large dice from the meat of the feet.
5/ In a large terrine, place strips of head on the bottom with a little broth, then the tongues placed head-to-tail, the deboned foot pieces, some carrots and pistachios, then broth followed by strips, etc.
When everything is well arranged, place on top a wooden or stainless steel board and a weight of at least 2 kg. Let cool, then refrigerate for at least 2 days.
6/ You will then only need to unmold it and serve, for example, with a glass of chilled Chablis.
Above all, do not discard your court bouillon. Degrease it, add some pasta (for example) to it and it will make an excellent evening soup for you.