Press head

Ingredients for 1 servings:

• 300 g pork head, cooked with rind and snout
• 250 g pork shoulder, cooked
• 100 g pork tongue(s), salted and cooked
• 350 g broth (kettle) in which the meat was cooked
• 20 g curing salt
• 3 g coriander
• 2 g nutmeg
• 4 g white pepper
• 1 g caraway powder
• 1.2 g garlic powder
• 2 g ascorbic acid
• 50 g vinegar, 5% acid
• 52 g aspic powder, 200 bloom = 130 g/liter liquid

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

from the Palatinate

The tongues are cured for 5-6 days in a solution of 100g of curing salt per liter of water, then boiled for 60 minutes, cleaned, and cut into 1cm cubes. The heads are boiled for 2 hours, boned, and diced, always cutting the bacon into small pieces and the lean meat larger. The shoulder meat is also boiled; depending on its thickness, this will cook first; it is removed and cut into approximately 2cm cubes. Once the meat cubes have cooled, hot kettle broth must be poured over them several times and then drained. Now you make the aspic solution by mixing the hot kettle broth and vinegar with all the other ingredients, pouring it over the meat cubes, and mixing well again. The mixture is then filled into pork stomachs/pork butts or 90cm sterile casings. The stomachs/casings are cooked at 85°C per mm diameter for 1 minute. You can also fill it into cans/jars and then boil it for 2 hours.