Le fromage de tête is a type of pâté made with chunks of pig's head, tongue and ears, held together in jelly.  The meat is first cooked in a large saucepan with aromatic ingredients such as carrots, leeks, parsley, onions, garlic, salt, pepper and bay leaves.   After several hours of cooking, the meat is chopped into small pieces and placed in a dish with some of the liquid from the saucepan.

After at least 12 hours in the refrigerator, the mixture will have set in a type of jelly.  It can then be sliced and served cold just like pâté.