Put the pig's head in a wide saucepan (if the half head is too big split it in two) with the shin of beef and all the other ingredients.
Barely cover with cold water and bring gently to the boil.
Simmer for 2 hours.
Lift out the meat and the head and strain the stock.
Skim off excess fat and reduce by fast boiling.
Pull the meat from the pig's cheek and tear with your fingers into small pieces.
Ditto with the shin of beef.
Slice the ear into strips.
Put all into a mold and add plenty of crushed black pepper.
Add enough of the reduced stock to come level with the meat.
Cover it with a plate and press down with a weight.
Set it in the refrigerator.
Next day unmold, slice thinly, and eat with salad.
A raw beet added at the beginning gives a rosy color to the brawn.
Don't ever let children see you cooking a pig's head.
It will scare the daylights out of them.