1 pig’s head
4 pig’s trotters
1 pig’s tails
1 bulb Florence fennel, chopped
3 Carrots, finely sliced
3 banana shallots, finely sliced
1 sprig Sage, chopped
1 sprig lemon thyme
celery salt, to taste
1 lemon, juice only
6 Bay leaves, for garnishing

Cut the cheeks and ears off the pig’s head and place everything, including
the trotters and tail, in a large saucepan of boiling water. Simmer for 24
hours then leave it to cool in its cooking liquor. Drain and remove all
the meat from the head. Chop the meat finely and transfer to a bowl. Add
the fennel, carrot and shallots. Stir in the herbs, season with celery
salt, and mix everything together. Decorate the bottom of a serving bowl
with bay leaves, and spoon the meat onto the leaves. Drizzle the lemon
juice evenly over the meat and ladle in the cooking liquid. Refrigerate
for 12 hours until set, and serve.