Introduction
Our “Pressed PIG” dish is a PIG classic that features on our menu in Brockenhurst, we use the PIG head & Ham Hocks from our own pigs and free-range pannage pigs from New Forest-based Wendy Maughan at Manor Farm in Cadnam. The dish fully represents our ethos of local produce and is a great way to utilise the under-used parts of the pig that always deliver on flavour in such a big way.
Method
Sweat the veg until soft with the herbs etc then add the meat in. Cover with water and cook for 2.5 hours.
Leave to cool and take the meat out and blast chill with the passed stock. Skim the stock and thicken with gelatine (3 leaves per pint) and pick the meat (no fat or bone).
Line the terrine moulds with grease spray and double layer with cling film. Add chopped par-cel to the mix with a little of the stock and pack into the moulds. Cover with stock and leave in the fridge to set.
Cut with a warm knife into 1cm thick slices.
Put the mustard and vinegar into a robot coupe and blend, slowly adding the oil until it’s a correct consistency, then season. If the dressing gets too thick use warm water to thin out.
