Pig’s head

1 pig’s head (without eyes, cleaned by the butcher)

500g vegetable brunoise (carrot, celery, leek, shallot)

200g nut butter

200g herbs (cilantro, parsley)

Salt, pepper, garlic


5kg pork ribs (cut individually)

2.5kg pork feet (halved lengthwise)

0.5kg green bacon

1kg Chourição

500g mirepoix (celery, carrots, mushrooms)

500g onions

100g tomato paste

700ml red wine

Salt, pepper, garlic, coriander seeds, Pimentón de la Vera mild, thyme, olive oil, bay leaf

Pickled onions

150g small white onions

250g white wine

125g champagne vinegar

125g sugar

Elderflower gel

1l elderflower syrup

40g agar agar

Cheese foam

250g butter

200g São Jorge cheese

200ml alcohol reduction (white wine, port wine, Noilly Prat, with white pepper and bay leaf)

2 ISI capsules

1 ISI container

Cheese kappa

300ml milk

100ml fond blanc

100g parmesan

5g Kappa (texturas)

3g agar agar


Pig’s head

Mix pork ribs, feet, bacon and Chourição with some olive oil and the remaining spices and marinate for 24 hours in the refrigerator. Keep approximately 1kg aside for later. Fry the marinated meat slowly until they are nicely browned, then add the Mirepoix and the onions until they are brown. Add the tomato paste, deglaze with red wine and reduce completely. Add ice water (10l) and without cooking, reduce it by half in 24 hours. Fry 1kg of the marinated meat until golden brown, deglaze with a little red wine and pour in 5l of pork stock. Add the pig’s head and simmer until the cheek meat is easily removable. Take the meat off the head, press and let cool down. Cut the cold meat into 0.5cm cubes. Quickly fry the vegetable brunoise in a little olive oil. Add the meat cubes and some pork stock and season. Add the nut butter and allow to cool. Just before it hardens, add herbs. Cut the pig’s head terrine in 0.5cm thick round slices, then cover it with cheese kappa.

Pickled onions

Mix all ingredients excpet the onions, bring to a boil and set aside. Halve the onions lengthwise and get rid of the silver skin. Add to the still hot stock, then store in the refrigerator. Later ll with elder ower gel.

Elderflower gel

Mix the ingredients and bring to a simmer. Simmer for 1-2 minutes and mix in the thermomix. Let cool and pour into piping bag.

Cheese foam

Mix butter and cheese into the reduced alcohol, then pass through a sieve and ll into an ISI container.

Cheese kappa

Bring the liquids to a boil. Mix in the cheese, then add kappa and agar agar and simmer for about 1-2 minutes.

To find out more about Hans Neuner click