This the the head picked clean. I'm sure I sorted the meat from the fat far better than need be, but I really wanted a dense meaty end product. Since the head was skinned when we recieved it there was no snout, but the eyes did hide a nice little treasure chest of meaty goodness.
This was our take of the meat off the head. The large tongue on the right is the calfs tongue from the freezer I added for bulk. The meat is all very succulent and moist at this point. I started the head in about 3 gallons of water, mire poix, and a sachet of cloves, cinnamon, allspice, and black peppercorns. After removing everyhing I reduced that liquid down to about one quart.
Here is our final product pre-molding. I chopped the tongue into a nice 1/4 inch dice, and minced the rest up rather fine. This blend was annointed with about a cup of very rich stock, parsley, sherry vinager, salt, and a heavy hand of black pepper.