For the brine:

  • 200g sugar
  • 3 bay leaves
  • 300g salt
  • 3 cloves
  • 10 coriander seeds
  • 10 peppercorns
  • 10 juniper berries
  • 3 star anise
  • 3 litres water

For the pork:

  • Water
  • 2 chopped carrots
  • 1 onion
  • Half bulb garlic
  • Handful thyme
  • 2 tbsp Dijon mustard
  • 2 tbsp sherry vinegar
  • Handful chopped flat leaf parsley
  • Ground black pepper


  1. To make brine, add all ingredients into the water, bring it boil and let it cool down
  2. Pour the brine on to the pigs head and leave it for 2 days
  3. Give the pigs head a good wash
  4. Add enough water to cover it, chopped carrots, onion, thyme and garlic, cover it with tinfoil and cook it in the oven at 110 degrees for 10 hours
  5. Once its nice and soft, start picking the meat out from the pigs head and put in to a mixing bowl
  6. Add the Dijon mustard, sherry vinegar, parsley, pepper and give it a good mix together
  7. Press the mixture into a terrine mould
  8. When chilled, slice and serve with chutney (ideally gooseberry)


At the hotel we make the chutney from gooseberries grown in the Berwick Lodge kitchen garden. Click here for more information on where we source our pork from.

If you try this recipe at home, please tweet us a picture @berwicklodge