Simmer the brine
Rince the pig head and trotters under running water
Brine for 3 days
Put meat into a stock pot and cover with water
Add poaching ingredients
Bring to a simmer and skim for 20 min.
Cook at 250F (121C) for 2.5 hrs and hold at 160F (71C) overnight.
It will look like this in the morning
Strain off the meat keeping the liquid
Reduce cooking liquid by 2/3 to a rich flavor
Pull meat from head and trotters. Clean tongue.
Line a terrine with plastic. Loosely pack meat into the terrine with slices of tongue.
Pour in the reduced cooking liquid then Cover and refrigerate.
When chilled unmold to slice
Ready to enjoy.