Pork Homemade “Fromage de Tete” – Bobosse

As a celebrated part of our Lyon selection and one of our Producers of the Month, Bobosse showcases the authentic, nose-to-tail philosophy of the Lyonnais bouchon with this traditional “Fromage de Tête”. This classic head cheese is prepared with meticulous care, transforming humble ingredients into a delicacy of texture and flavour.

This terrine is crafted from the tender, gelatinous cuts of the pig’s head, gently simmered with aromatic vegetables and set in its own natural aspic. It features a beautifully layered, firm yet yielding texture and a clean, savoury, and subtly spiced flavour that is both delicate and rich.

A true bouchon staple. Serve it sliced cold, accompanied by a sharp vinaigrette, finely chopped shallots, and plenty of fresh parsley. It pairs wonderfully with a glass of crisp, dry white wine like a Mâcon-Villages or a young Chardonnay to balance its richness.

Serving: Serve well-chilled. For optimal flavour, let it sit out of the refrigerator for just 5–10 minutes before serving.