Chef Zach Allen of B&B Ristorante, Carnevino, and Enoteca San Marco – Las Vegas, NV
Adapted by StarChefs.com
March 2009
Yield: 100 Servings

2½ gallons water                                 
2½ pounds salt                        
¾ pounds sugar                                   
2 ounces black peppercorns                
½ ounce cloves                        
½ ounce bay leaves                 
½ ounce chili flakes                  
¼ cup Instacure #1
1 split pig head

⅓ cup salt
5 bay leaves
Ground black pepper
4½ ounces “gold” sheet gelatin

For the Brine:
Bring the water, salt, sugar, peppercorns, cloves, bay leaves, and chili flakes to a boil for 20 minutes. Cool completely. Mix in the Instacure. Place the head in the cure and refrigerate below 40°F for 5 days.

For the Testa:
Remove the head from the brine and cover with fresh water, bay leaves, and salt. Cook slowly, either over low heat on a stovetop or in a large pan in a 210°F or lower oven, for 6 to 8 hours. Carefully remove the head; once cool enough to handle pick the meat off bones. Use everything except the ear drums and bones. Discard all but 1 pint of the poaching liquid. Season the mixture to taste with salt, ground pepper and cayenne. Bloom the gelatin in cold water. Bring the pint of poaching liquid to a boil and whisk in the bloomed gelatin. Pass through a chinoise and pour over the meat mixture and mix, being careful not to break up the meat too much. Put in a terrine or other mold (use the size that you wish to obtain) and weigh down the product. Refrigerate overnight and remove from the mold to slice and serve.