How is pigs brawn made?

* 1 pig's head

* 1 pig's tongue

* 1 pig's heart

* 1 pig's liver

* 1 onion, chopped

* 2 carrots, chopped

* 2 celery stalks, chopped

* 1 teaspoon dried thyme

* 1 bay leaf

* 1/4 cup white vinegar

* 1 tablespoon salt

* 1 teaspoon black pepper

* Water, as needed

Instructions:

1. Clean the pig's head and remove the brains and eyes.

2. Cut the pig's tongue, heart, and liver into small pieces.

3. In a large pot, combine the pig's head, tongue, heart, liver, onion, carrots, celery, thyme, bay leaf, vinegar, salt, and pepper.

4. Add enough water to cover the ingredients.

5. Bring the mixture to a boil, then reduce heat and simmer for 3 hours, or until the meat is tender.

6. Remove the meat from the pot and let it cool slightly.

7. Once the meat is cool enough to handle, remove the bones and skin.

8. Chop the meat into small pieces.

9. Place the chopped meat in a terrine or mold and press it down firmly.

10. Refrigerate the brawn for at least 24 hours before serving.

Tips:

* If you don't have a terrine or mold, you can use a loaf pan or even a plastic container.

* Be sure to press the meat down firmly so that it holds together well.

* Pigs brawn is a delicious and versatile dish that can be served as an appetizer, main course, or even as a snack.

* It's also a great way to use up leftover pig parts.