This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


Boned meat from a pig"s head, gently cooked in white wine with pig"s trotters; set in moulds, and when a jelly has formed eaten cold as an item of charcuterie. Brawn was extremely popular in the Middle Ages, when all meat was at a premium.

Britain then had plentiful wild boar supplies, and the tougher cuts were often made into brawn along with the head. Ale or verjuice/verjus would have been used as the liquid, and this would have preserving qualities. See 'Coppa cotta'

Reviews / Comments

Not yet reviewed

Be the first to add a review