What Actually Is Curd Meat?

Curd meat or kettle meat is a dish made from cooked, uncured pork belly and its innards and the pig’s head. The offal used includes the heart, liver, tongue, kidneys, and sometimes also the crown meat. Kettle meat is the diaphragm of the slaughtered animal.

Well, meat is usually prepared immediately after slaughter. Along with cooked liver and black pudding, it is traditionally a typical part of the slaughterhouse. However, it is also served together with bread and sauerkraut, or on its own with freshly grated horseradish. Potatoes and mustard also go well with this.

The meat is placed in a cauldron with water and seasoned with pepper, salt, onions, and marjoram, and depending on the recipe also with garlic. The water is brought to a simmer but not a boil, and the curd is then simmered until cooked. This type of preparation gives the dish its name because the water makes surging movements during the cooking process. The other term kettle meat refers to the cookware – the cooking kettle.