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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'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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