Traditional Cambridge Brawn

Soak half a pig's head (or pork hock) in brine overnight.

Simmer with onions, carrots, peppercorns, bay leaves, and sage until tender enough to fall off the bone.

Remove the meat, discard bones and gristle, and chop into small cubes.

Boil the stock down (reduce) until it is very concentrated.

Mix the chopped meat with the reduced stock, seasoning with a little nutmeg and extra pepper.

Pack into a mold or bowl and refrigerate until set into a firm jelly terrine.

Slice thinly and serve cold with vinegar or strong mustard.