Prepare the meat: clean the hair of skin and remove excess fat; blanch tongues in hot water with outer layer removed; cut the heart in half and rinsed thoroughly.

Add the trimmings to a large stock pot and cover with 1 to 2 inches of cold water.

Place the pot over high heat and bring to a boil. Skim off any grey scum that appears on the surface using a skimmer or slotted spoon.

Reduce heat to low and cover. Simmer for at least 2 to 3 hours or until the meat are soft. The broth will typically be cloudy and require clarification (below).

Remove from heat. Using kitchen tongs, remove the meat and bones from the pot to a cutting board.

Place a double-layered cheesecloth over a large bowl. Slowly pour the hot broth through the cheesecloth to remove the particulates. (It can be helpful to have a second person hold the cheesecloth in place.) When finished, clean the cheesecloth of debris and repeat several times more until the broth becomes clear.

On the cutting board, separate the meat from the bones, removing the bones and any gristle as you go. It can be a picky job so take your time.

Then chop the meat into ¼-inch or maximum ½-inch dice. Add to a medium mixing bowl along with the salt, pepper and optional seasonings.

If you want to make it into a terrine, add the mixture to a terrine mold (the easiest option). For a sausage style, set the pig stomach onto a work surface (see below).

Stuff the mold or stomach with the meat mixture to fill. Then carefully pour the lukewarm jelly-like meat broth to fill.

Cover the casing with a board or similar weight to pack it out. For a terrine mold, use the lid or other weight.

Cool to room temperature. Then gently move to the refrigerator to chill overnight to firm up completely. Use a sharp knife to slice and serve.