Galantine With Pickles

Preparation:

Preparation: Bone the pig's head and remove the tongue, cut the ears and rind into pieces. Cook everything in water and wine with the herbs for 4 hours. Garnish the head with pieces of lard and inside put the rinds and ears cut into pieces, leave the head like this for 24 hours. Then cut it into slices and then into strips. Arrange the meat on a tray and wet it with plenty of vinegar. Leave to marinate for 2 hours. Before serving, remove the vinegar and garnish with small onions, pickled cucumbers and olives, fresh onion and parsley.