Butcher Market · Headcheese Terrine
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It's set entirely with its own natural gelatin, released from slow-simmering pig's head and trotters — no powdered gelatin required.
Meat picked from a simmered pig's head and trotters is seasoned with vinegar and spices, packed into a mould, and left to set into a firm, sliceable terrine as it cools. Brabant butchers and market stalls sell it thinly sliced, usually eaten on bread with mustard.
Why it's made this way: Like much of the region's charcuterie, it developed as a way to use every part of the pig, turning cheap off-cuts into a dish that kept well without refrigeration.
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Part of World of Street Food — 690 dishes from 118 countries.
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