Head cheese or brawn is a cold cut terrine or meat jelly, often made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, that originated in Europe.

How do you make Braun?

Mix the salt with water, then submerge the pig's head and refrigerate overnight. Take out the pig's head and rinse under cold water, then place it into a big stainless steel pot. Add the peppercorns, juniper berries, bay leaves and onion and cover with water or stock.

How long does brawn last?

Brawn, terrines and pâtés will keep for a few days. Other cooked dishes such as stews should be eaten within two days. Most offal can be frozen, even once cooked (brawn freezes well for 1-2 months).