You will need one pigs head. Cut into smaller pieces to fit into a vessel for brining, and later for cooking.

basic brine:1cup salt, 1/2 cup sugar, to a gallon of water. add bay leaf, garlic, crushed red pepper, peppercorns. for best flavor simmer ingredients to dissolve salt and then let brine cool before pouring over the head. best to use a large non-reactive vessel for brining, I use a stock pot. you can use a plastic tub, a bucket, or a stoneware crock.
brine for 3-5 days.

place head in large pot, cover with cold water, bring to a boil, boil for 10 minutes, then pour out water and cover again, this time adding aromatics, carrots, onion, celery, more peppercorns, etc.
cook on low heat, and I mean low, just simmering, if in the oven put it at 215. I usually cook it overnight. I put it on at about 10pm and wake up at 4am to turn it off.
let it cool enough to handle (after going back to sleep I usually do this part in the morning) and remove the head and strain the stock. start it boiling to reduce at least by half ir more.
pick out the meat and chop it, along with some parsley and celery.
once the stock is reduced, add 1 cup of dry white wine, some vinegar ( wine or plain) 1-2 Tbsp and some quatre epices. I also like to add smoked paprika, gives it a nice depth of flavor and good color to the aspic.
reduce further by about 1/3rd and then place chopped meat and celery and parsley into a loaf pan (or terrine) and pour in the liquid.
set over night in the fridge, and slice, serve with mustard.