Head

Although they may look daunting to prepare, cooking a calf's, sheep's or pig's head can be well worth the effort, producing a dish with a beautiful velvety, gelatinous quality. Heads are usually sold whole or in halves, although your butcher may agree to split it into more manageable pieces.

Pig's Head

Pig's head is used to make brawn, or the cheeks of the head may be cured and boiled to create a fatty, cold dish known as Bath chaps.

Sheep's Head

After thorough scrubbing, sheep's or lamb's head is often boiled to make a broth much enjoyed in Scotland or it may be stewed to make pie fillings.

Brawn
A terrine of meat sliced from the head suspended in a translucent jelly flavoured with herbs, spices and vinegar and eaten cold.

Brawn is known as potted head in Scotland, fromage de t�te in France and head cheese in North America.

Calf's Head

Bought fresh, a calf's head may be boiled, boned and sliced and served hot with a creamy or vinaigrette sauce containing capers and onions to make the dish t�te de veau. It may also be boned, rolled and braised.

Salted head is used to make brawn.

Ox Head

Although you will not find whole ox heads available for sale, ox cheek is often sold to make brawn. Alternatively, it may be marinated in wine before braising or stewing to create a tasty and succulent dish.

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