You will need
    • a pig's head;
    • water;
    • 1 onion;
    • 1 carrot;
    • 2 Bay leaves;
    • black pepper;
    • salt;
    • 5 cloves of garlic.
Chop a pig's head in half, then each half for another 3-4 parts.
Pieces rinse the head under running water and put them in a large pot. Fill your head with cold water and leave for 3-4 hours.
Drain the pot of water, rinse the head again.
Put the pieces of the head in the pot, refill with cold water. The water should be above the pig's head on 4-5 cm.
Put the saucepan with the head on a high heat, close the lid and bring to a boil.
Remove from pan cover, reduce the fire below it. With a spoon remove the foam from the surface of the broth. Continue to cook a pig's head on a slow fire until, until the meat easily falls off the bone. It can take from 2.5 to 3.5 hours.
Put in a saucepan to boiling a pig's head on one of the cleaned carrots and onions whole 1.5 hours after the start of cooking. Add 2 Bay leaves, 10 peas of black pepper. 30 minutes before end of cooking salt the broth to taste.
Remove the pan from boiled pig's head with fire. Cool slightly its contents.
Remove from the pan one piece of the head onto a large plate. Separate the meat with fat from the bones. It must be done carefully, avoiding contact with the bone fragments in the finished dish. Meat place in a deep Cup, the bones are put in a separate bowl. Have thus all the pieces of the boiled head. Be careful! Pig eyes in the food are not used.
Grind meat and fat in the Cup. You can do this using two knives, making them cross-motion. You can skip the meat with bacon through a meat grinder.
Peel and chop 5 cloves of garlic. Put it in a bowl with meat and mix.
Lay the meat evenly on a deep plate in which you will pour the aspic. Fill the bowl with meat by two-thirds.
Pour into dish with meat broth without adding to the brim by about 1-2 cm, Put them in the refrigerator to harden the jelly.
Apply the jelly on the table with mustard, horseradish or wasabi.Bon appetit!