MMM Headcheese. Thanks to Diana Kennedy.

1/2 pig's head weighing 5-6 pounds, cut into 4 pieces
1 1/2 tbls sea salt to taste
Water to cover
1/2 med onion, finely chopped
2 cloves garlic, peeled and finely chopped
1 cup dry white wine
2 tbls good dijon mustard
2 heaped tbls roughly chopped misxed fresh herbs; baisl, marjoram. thyme, tarragon, parsley
A lot of fresh ground pepper
1 rounded tbls green peppercorns, drained.
Cornichons

Rinse the pig's head well, changing the water 3 times. Singe off any remaining coarse hairs on the pig's head. Put the pieces of head in a large saucepan, add the salt, cover with water and cook until tender but not too soft about 2 1/2 hours. The meat should come away from the bone faily easily. Drain the pieces reserving the broth, and set aside to cool. Strain the broth, return to saucepan and reduce to 3 cups.

As soons as the meat is cool enough to handle, remove the eye and discard. Take all of the meat (rind, tongue, brains, and ear, etc.) off the bones and chop roughly. Put the meat into the reduce stock, ad the onion, garic, wine, and mustard, and cool over a fairly high flame for 15 minutes. Add the herbs and pepper and cook for 5 minutes mor. Adjust the seasoning. Stir in the peppercorns. Pour the mixture into a 7 cup mold, cover, and refrigerate until set into a thick jellied texture. You can eat it right away, but it is even better if allowed to ripen for another day before cutting. Serve with cornichons and hot mustard.