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  Added: May 12, 2011  •  Visited (697)  •  Print version Print this recipe (14)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Pig's Head Cheese
What You Need:
  • ½ a pig's head (about 5 lb.)
  • 1 small onion and carrot
  • 2 pound lean pork
  • 2 pound veal
  • Salt and pepper
  • 2 quarts stock
  • ½ - ¾ pound pork fat
  • tablespoons mixed herbs
  • Spices: cinnamon, allspice, ground cloves, ginger
  • 6 - 8 peppercorns
  • 2 bay leaves

  • How To Cook:
    1. Wash the pig's head and singe off the hair.

    2. Wash the teeth thoroughly and remove the ears, then soak the head in cold salt water for 12 hours.

    3. Put into a large pan with the pork, veal, stock, herbs, vegetables, 2 teaspoons salt and ½ teaspoon pepper and bring to the boil.

    4. Simmer gently until the meats are tender 1½ - 2 hours.

    5. Remove the meats and cut the meat off the pig's head, then leave to get quite cold. Cut all the meats into slices.

    6. Spread a cloth wrung out in hot water in a deep bowl and line it with a thin layer of pork fat.

    7. Arrange the meat in layers of lean and fat, sprinkling each layer with salt, pepper and a few spices and cover with some more pork fat.

    8. Pull the cloth tightly together and tie securely with string, place in a pan of stock and cook for 20 minutes.

    9. Remove from the pan, drain on a plate, cover with a board and a weight and leave for 24 hours.

    10. Serve sliced for smorrebrod or with pickled beetroot.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Norway
    Dish » Appetizers
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Meat & Poultry » Lard & Fat


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