Meat snack - pressed meat. Pork head under pressure, recipe What can be prepared from half a pork head

pig head is a product from which you can cook many delicious and nutritious dishes. This product, according to the requirements of GOST and the specification of commodity experts, is classified together with the limbs as meat preparations of the second grade. Meat is cheap, but many do not know how to cook it, so they bypass the product. It's also frightening appearance blanks, because the raw product looks exactly like in the photo.

You can buy the product in the meat department of the store, but it is best to purchase the blank at the farmers' market. This is where it will be fresh, not frozen. In addition, the pig's head there will be pitched on straw and a pleasant aroma of freshness will come from it.

According to historians, in the old days, pig heads were the hallmark of famous taverns, and dishes from such meat were quite expensive. Currently, the pork head is not so popular, although it rarely lingers on the shelves.

That is why I would like to devote an article to such an undeservedly forgotten product, in which special attention will be paid to the rules for cutting the workpiece and other interesting facts cooking.

Composition and nutritional value

The composition of the pork head meat contains all the minerals that are in the meat of the main part of the carcass. In the head part, bone predominates in mass. There is little pure meat on the harvest, and what is there is fat.

The composition of the meat part of the pig's head contains B vitamins, as well as a large amount of minerals, among which are:

• iron;
• cobalt;
• manganese;
• copper;
• molybdenum;
• nickel;
• tin;
• fluorine;
• chromium;
• zinc.

All parts into which a pork head can be divided during deboning have a different BJU ratio index and calorie content. But in general, the indicators of the last of these criteria are high, so pork head delicacies, with the exception of lean ears, cannot be classified as dietary products.

How to choose and store?

It is easy to choose a pig's head in the market. To do this, you should know a few simple rules and be able to use them in practice. Read about all the subtleties when purchasing a pig's head below.

1. The absence of bristles testifies to the high-quality processing of the head. The appearance of a pig blank depends on the age of the animal to which this head belonged, and the method of removing hair. The head of an adult pig tarred with straw will have a yellowish tint, and the head of a piglet will be cream. Traces of tan marks may (and will) remain on the skin, and there will be burning in the patch or in the auricles. If the pig was tarred with a blowtorch on kerosene or gasoline, then the plaque will not be taken on the finger. Unresined head is most often sold in stores. Its color is white, and often the workpiece is deep-frozen.
2. The smell of a properly prepared pork head for sale will be pleasant. Any foreign aroma (dampness, disinfectants or other substances) is a confirmation that the workpiece was stored incorrectly and should be discarded.
3. Evidence that the workpiece has passed a high-quality laboratory examination is the presence of a stamp. Although the stigma may not always be present. In any case, it is important to know that the meat under the print should be disposed of, since formalin is used to prepare the blue dye.
4. A good quality pig's head should not have sticky deposits or droplets of moisture. The blood at the site of separation of the workpiece from the main part of the carcass should be dim, but not black.

Usually pig heads are sold out immediately. And they are hunted by those who know a lot about tasty and nutritious dishes with a penny cost.

The whole product quickly rots inside. That is why it is necessary to store a pork head purchased on the market only after deboning. In this case, it is possible to preserve as well as possible in the workpiece all the available useful substances and minerals. But still it is better to cut and prepare delicacies from a fresh product.

Proper cutting of the pig's head

In order for pork head dishes to turn out delicious, you should know how to properly cut the head. The complexity of deboning will depend on what delicacy and how you plan to cook.

When cutting, you may need:

• several deep food bowls;
• several cutting boards for meat;
• sharp knives, including a cleaver and a fillet knife;
• axe;
• paper towels;
• plenty of cool water.

You also need to enlist help and be patient, because after the cutting of the head is completed, you will still need to wash all the items and prepare the selected delicacy. Before deboning the meat and cutting the head into pieces, it will be necessary to carefully scrape off the soot from the ears and other parts of the head. Do not wash the workpiece at this stage. It is recommended that all work on the preparation of pork meat be carried out with medical rubber gloves.

It is important to understand that all parts of the butchered pork head can be cooked in various ways, so boning has features, which will be discussed below:

1. Cutting the carcass should begin with the separation of the ears. This should be done as close to the head as possible. The best tool for this operation is a sharp knife with a thick, rigid blade.
2. After the ears, the cheek is separated. The meat is cut along with the skin. This process is also done with a large knife. The movements of the boning hand should be directed from the top of the head to the patch. The knife should pass at a minimum distance from the skull. It is important not to hurt the eye socket, as a dark bloody liquid can flow out of it, which will quickly be absorbed into the porous meat of the cheek and spoil its appearance.
3. After removing the main part of the meat, the head should be placed on the table with a log house, and then, holding the knife against the stop, cut the meat from the frontal part.
4. After deboning the most fleshy part of the pig's head, cut off the flesh from the chin, and then remove the tongue from the resulting hole. The perilingual part of the cheek must be cut off from the tongue, as it will interfere with the process.
5. You can cut the skull with a sharp light ax or cleaver. The blow should fall on the bone of the bridge of the nose. After that, the head should be divided into two parts, helping yourself with a sharp knife.
6. The next step should be the separation of the lower and upper jaw. This can be done in one motion by making an incision with a knife along the ligament connecting them.
7. A patch is cut off from the top of the head, after which the jaws are deboned.
8. The remaining parts of the head, which are bones with the remains of meat, are divided into fragments and used for cooking broths. The bones carry no value, so they can be thrown away or used to make a decoction to feed animals. Do not put them in a pot with broth. Also do not use the cartilaginous parts of the pork snout.
9. Last but not least, they are engaged in cutting the frontal part of the skull: they cut out and take out the eyes and brain with a spoon. The first product is thrown away, and the second is rinsed in cool water and used to make a pate.

Before preparing any dishes from the pork head, the workpiece is washed in running cold water and dried with paper towels. If the head meat will be boiled immediately (which is highly desirable), then the workpiece should be soaked for six hours in cold water. It is important to change the water as blood comes out.

I would like to note that if you really want to cook saltison, but you don’t have the strength to split the pig’s skull on your own, then this service will be provided with pleasure and free of charge by butchers at the farmers’ market. They can also cut the head there as shown in the video, but for a fee.

Use in cooking

The use of pork heads in cooking can be found in a wide variety of ways. From the meat and bones of the pig skull, you can cook the first and second courses, as well as all kinds of snacks and preparations for the future. In many cuisines of the world, the blank is used to prepare national delicacies, because meat and lard from pork heads can be:

• salt;
• fry;
• boil;
• put out;
• bake.

For cooking, you can use ordinary pots and pans. You can also cook treats in a slow cooker, on an air grill or in an oven. For cooking on the grill or barbecue, pork head meat, even well-marinated, is not suitable, since this part of the pig carcass consists mainly of porous fat and is covered with a rather tough layer of skin.

When preparing delicacies from pork heads, you will definitely need:

• Bay leaf;
• ground black pepper and peppercorns;
• salt.

If desired, a little allspice or a pinch of nutmeg can be added to the broth. It is advisable to use deep pots with lids when boiling head meat. Boiling will be long, so before the meat is cooked, the broth will decrease in volume by about half. Bay leaf, if there is a need for it, should be laid, like in any other dish, five minutes before the end of cooking.

For aroma and a pleasant aftertaste, you need to put carrots and onions in the broth. These ingredients are not cut. Carrots are laid peeled, but onions are sometimes immersed along with the husk. This course of cooks allows you to give yellowness to the broth. Mixtures of herbs and more complex spices should not be used when cooking meat and broth. This kills the natural flavor of the pork broth.

In the manufacture of delicious, but very simple and cheap pork head snacks, you can use any spices for meat, but many cooks are limited to fresh basil.

You can marinate the meat from the heads of pigs in vinegar, wine or lemon juice. Special softness and taste of dishes can be given with traditional sauces and dressings, among which are mustard, mayonnaise and ketchup. In some recipes, pork is combined spicy pepper, but put it quite a bit.

It should be noted that there is only one ingredient, which is never too much when preparing delicacies from the pig's head. This is fresh garlic. The sharpness of this product in the finished dish will not be felt, but the aroma in the kitchen will be indescribable!

First meal

Broth should be used to prepare first courses (soups, borscht) from pork heads. It is better to cook the latter from the bones after deboning the meat and fatty parts, but even in this case the broth will be fatty. It should be noted that the broth from the pig's head will never turn out to be transparent, even if it is cooked over low heat. You should also be aware that prolonged cooking will cause the workpiece to solidify into a light jelly. Aspic or aspic, prepared from the pig's head, is also referred to as the first course.

A prerequisite for the use of the product is freshness: the shelf life of the broth when stored under appropriate conditions is three days. Many housewives use pig heads to make gravy and dressings for cereals. But since the product usually turns out to be a lot, they resort to a trick: the finished broth is cooled to room temperature, filtered through gauze in several layers, and then frozen in the freezer, packaged in portioned containers.

Pig head fat is also useful in the manufacture of meat delicacies and snacks from the cheek or the head of a pork carcass. They should dilute the meat when tamping. It is thanks to the broth that aspic, saltison and other delicacies are so easily cut into thin slices and have a gelled structure.

Main dishes

From meat and greasy trimmings taken from the head of a pig, you can cook main dishes. You should know that all goodies will be fatty. Nevertheless, the workpiece is often used for:

• preparation of minced meat;
• extinguishing;
• cooking goulash;
• baking;
• pickling;
• smoking.

Pork head served with horseradish rhizome sauce is considered a very tasty dish. There are countries where pig ears are valued. They are marinated in mustard and fried. In many regions, the pig ears of slaughtered pigs are eaten raw and still warm. You can also stuff the whole pork head.

Meat delicacies

Boiled pork head is very tasty. Heat treatment allows the meat to become soft. Excess fat will go into the broth. Delicious delicacies are prepared from the meat of pork heads, among which they are popular in the cuisines of many nations:

• smoked cheeks and ears;
• saltisons in a shell from the stomach, called kolbiks or kobyks;
• homemade sausages in the shell and without;
• rolls;
• liver fillings;
• boiled pork;
• brawn.

In addition to all this variety, aspic is prepared from the pork tongue, a magnificent paste melting in the mouth is obtained from the brain, and the ears are used to prepare snacks according to the heh recipe. As additional ingredients, many dishes include pork liver and easy.

Separately, I would like to highlight such delicacies as:

• baked cheeks;
• patches in sour cream sauce;
• smoked ears.

An important condition for obtaining most delicious pork trimmings according to European cuisine recipes is meat pressing. The high stickiness of the product during cooling allows the delicacy to turn into a single piece. Delicious pressed delicacies can be cooked in a ham maker, a saucepan and any container. The most unusual mold for preparing boiled pork meat blanks is a plastic bottle with a cut neck.

Smoking

In a separate group of delicacies, culinary specialists single out smoked meats from pork heads. Billets of small weight or size are cooked as a whole, but large parts of the carcass are divided into several portions.

A quick method of smoking involves treating with cold smoke a pork head that has been pre-boiled until half cooked. The delicacy will turn out boiled-smoked and will be ready in a day. But most of the step-by-step recipes for preparing such a delicacy in the traditional way come down to pickling or salting the workpiece, and then long-term (more than fourteen days!) Smoking fruit trees with cold smoke in real stationary smokehouses. And the result is worth the time spent, because the taste of smoked meat, ears and piglet is simply breathtaking!

Blanks for the future

From the meat of pork heads at home, villagers prepare delicious stew. Moreover, the meat is stewed not in a cauldron, but directly in glass jars. In addition to the main product, a bay leaf, a few peas of black pepper and salt are placed in the container. The taste of such a delicacy cannot be expressed in words: meat in jars always turns out juicy and boiled. With proper preparation, such a blank can be stored for a year, because a dense impermeable film of pork fat is formed on top of the product, which reliably protects against air penetration.

The main condition for the preparation of high-quality canned meat is "sterility" in the kitchen. The duration of baking (more than six hours of languishing in the oven at a temperature of two hundred degrees Celsius!) also guarantees safety homemade. Many cook stew in an autoclave.

The benefits and harms of the pig's head

The benefits of eating pork head products are entirely related to the nutritional value and composition of the product. Moderate consumption of treats helps to saturate the body with useful substances, which in turn are capable of:

• stimulate the brain;
• reduce the risk of developing cardiovascular pathologies;
• improve emotional state;
• reduce blood cholesterol levels and strengthen the walls of blood vessels;
• improve blood formation and prevent anemia;
• give hair and skin a healthy look;
• increase the production of breast milk;
• improve bowel function.

However, the use of treats can also harm the human body. This is due to the peculiarities of the functioning of the gastrointestinal tract and the work of the pancreas. That is why you should not lean on goodies for those who:

• suffers from gastritis with low acidity of gastric juice;
• sick with diabetes;
• susceptible to manifestations of an allergic nature;
• suffers from diseases of the liver and kidneys;
• has problems with the functioning of the gallbladder;
• suffering from bowel dysfunction.

In limited quantities, you need to eat dishes from the pig's head and those who are prone to obesity. Eliminate or minimize the use of people who show low physical activity. It is not forbidden for children and pregnant women to eat saltisons and other delicacies, it is only important to be sure of the quality of the raw materials and the finished product.

German kabbes, village sausage or saltison, stew or filling for Chuvash pie - all this is amazing delicious delicacies, the main ingredient in which is an unsightly raw and slightly intimidating pig's head. And if the article turned out to be useful and there are no more questions, then why not treat yourself and your family to hand-made delicacies right now?

Pork rolls are a high-calorie snack. They are prepared from the heads mainly at home, less often this product is produced by small farms. Since offal spoils rather quickly, it is better to cook them yourself, strictly following the technology.

Unlike tenderloin or parts of the carcass cooked with bones, legs, heads, shank and other offal need more careful selection and preparation. When cutting carcasses, less expensive parts are given less attention, so the cook has to do this.

Right choice

Heads must be fresh. If it is necessary to use frozen parts, make sure they are properly prepared - the brains and eyes must be removed from the heads, and often the tongue is also cut out. The bristles on the skin of pig heads are quite soft, but you should make sure that they are absent and singe if necessary.

The size is selected based on the estimated number of servings.

soaking

The traditional part of the preparation is aging in cold water. In this way, the skin is somewhat softened, and, according to many chefs, pork loses too much of its own smell during soaking and, in general, becomes juicier. Withstand the head in a large volume of clean water for up to 12 hours, you can change the water a couple of times, but this is not a mandatory requirement.

cutting

Depending on the size of the head and the specific recipe, it may be necessary to boil the tongue and ears separately. Usually the eyes and teeth are removed, most often the brains are also removed. It is unnecessary to cut the head, since large pieces of boiled skin are required to assemble the rolls. The reference table contains data on the calorie content of individual parts of pork heads and the entire boneless offal as a whole.

Data per 100 g, fats and proteins - as a percentage of mass:

Pork head roll at home during cooking and baking loses some of the fat, and with it moisture. Therefore, the calorie content of ready-made snacks does not match the original products.

Ingredients for the roll

As a rule, these are vegetables and herbs, they are put into the broth at the cooking stage, and used to form snacks. Usually, onions and carrots are dipped into a pot with pork, in about 40 minutes. until ready. If the onion is subsequently thrown away, then the root crop is often cut and wrapped along with the meat.

Sauces

For a fatty snack - spicy sauces. That's right, hardly anyone will pour mayonnaise on a pork roll. The choice of sauces is solely at the discretion of the cook, traditionally spicy mustard and sharp horseradish are good for pork, served and tomato ketchups, but also usually sharp.

Roll assembly techniques

There are only two of them. A roll can be formed by spreading the skin over a cling film or, with a certain dexterity, do without it. In any case, spread the "stuffing" on the skin and roll it tightly. It is permissible to cool the roll in polyethylene or carefully remove the film and pull the skin with threads.

One of the recipes describes how to replace the film with a towel, but keep in mind that some of the juices will certainly go into the fabric.

Frying, baking roll

Given the fat content of the original products, the cooking temperature can be kept quite high. Having secured the top layer of the skin from burning with the help of foil, a sleeve, or simply placing the rolls in a goose, it is permissible to cook them when heated to 250 ° C and even higher.

A pork head roll at home from pre-boiled meat is baked, on the contrary, without covering it with anything. The ingredients in them are already ready and you only need to brown the crust on the surface. Rolls are fried only from boiled pork, since the thickness of the semi-finished product does not allow it to be heated sufficiently throughout the entire depth.

Step by step recipes

Unlike shank snacks, heads are mostly boiled. For this reason, most of the descriptions in the selection are devoted to just such rolls. Solely for the sake of information, it is worth mentioning that a metal ham maker is often used to bake pork head rolls.

By filling it with marinated or boiled meat, they get a quick result, avoiding the hassle of folding the skin.

Quick and easy roll recipe "For the lazy"

The dish is named so solely for the ease of preparation and brevity of the recipe. Not unusual ingredients, and the roll is prepared quite quickly.

What to cook from:

• pork head - 2 kg;
• bay leaves - 3 pcs.;
• large onion in the husk;
• salt;
• 1/2 garlic head;
• black pepper - 2 pinches and 5-6 peas.

How to cook:

1. The head is cut with the expectation of having the largest single piece of skin. Wash with a brush all the outer sides, ears and other cartilage set aside for other dishes. The total mass of pulp and seeds is up to 2 kg or slightly less.
2. The selected pork is soaked for up to 12 hours. The pan is cleaned in a cool place, in extreme cases, put in the refrigerator. Before boiling, wash part of the head again and put it in a pan of a suitable capacity, if necessary, cut any parts other than the skin.
3. They inspect the onion and cut off the part with the remnants of the rhizome, remove the outer layer of the husk if there is dirt on it, otherwise they simply rinse it. Put the whole onion, along with the husk, add laurel, peppercorns and salt. Pour the pork with water so as to cover completely.
4. After boiling, the heat is adjusted so that the broth barely agitates in the pan under the lid. The duration of heat treatment - as for jelly, it is extremely undesirable to add water in the case of a roll.
5. After 4.5 hours, parts of the head are carefully removed with a wide slotted spoon and the bones are removed. Especially carefully handle a large piece of the skin, from which the roll will be formed. After separating parts of the meat from it, spread a sheet of cling film on a cutting board and lay it on it, fat up.
6. The meat parts and fat are cut into pieces of medium size, laid out on a piece of boiled skin in an even layer. Pepper and sprinkle with garlic, add salt with some margin - the dish should be slightly salty. Pulling the edges of the film from opposite sides, roll the roll tightly and tie the ends of the polyethylene with a thread.
7. The appetizer should be allowed to harden and slightly soaked with spices and garlic. They put it in the refrigerator for 6 hours, after which the film is removed and the pork is cut into circles.

Serving conditions in the article are specified separately, but for the sake of simplicity homemade roll it's worth a little work. Greens and sauces (mustard or horseradish are ideal for pork head meat) are laid out in small portions around the roll and served additionally on common plates and in gravy boats.

Roll with carrots

After the first, most simple recipe it is worth considering a more colorful roll. Thanks to the eggs in the composition, it will come out with a gentler taste, and the roots will add spices.

What to cook from:

• a small parsley root and a bunch of herbs;
• coarse salt - to taste;
• 3 g ground pepper;
• pair chicken eggs;
• 3 bay leaves;
• 2 carrots - 150 g;
• 4 kg chopped pork head with tongue.

How to cook:

1. After the usual preparation described at the beginning of the article, brains are removed from the head, excess fat is cut off. Put the selected parts in water and heat to a boil.
2. Dip sprigs of parsley and chopped root, one peeled carrot and laurel into the broth. Salt, reduce the temperature to the minimum at which the broth will boil. Cook for 4 hours covered.
3. The second carrot is peeled and dissolved in plates, simmered in a separate saucepan until partially softened. Eggs are hard boiled and peeled, cut lengthwise into 4 circles. The boiled parts of the head are cooled, and the broth is filtered.
4. Large parts of the skin are separated from the head, the meat, tongue and ears are cut into medium-sized pieces, and the bones are thrown away. The skin is laid out on a sheet of film and excess fat is removed, the meat parts are laid out in the first layer, salted and seasoned.
5. The second layer is carrots, eggs and cartilage, you can add a few sprigs of fresh parsley to them if you wish. Having rolled up the roll, the film is removed, and the skin is tied with twine.
6. Roll for 30 min. dipped in boiling broth, cooled and placed under pressure in the refrigerator for 12 hours. Before cutting, the threads are removed, the circles of the roll are laid out overlapping on the dish so that a bright carrot is visible.

The tongue before cutting can not be cleaned from the film. The cartilage of the ears is present in the roll, and a thin film will not seem rough.

Rolls with carrots and garlic

This time, the dish will be prepared in small portions - very convenient in case the head was frozen or the skin had to be cut during cutting.

What to cook from:

• small pork head - up to 4 kg;
• 2 medium carrots;
• 5 peppercorns;
• a head of garlic;
• bay leaves - 3 pcs.;
• salt and a mixture of aromatic peppers.

How to cook:

1. The head, soaked during the night, is scraped off and cut in two. Excess fat and brains are removed and dipped in boiling water. Heating is regulated to a moderate boil, 3.5 hours are noted for cooking.
2. Carrots are peeled and put into the broth together with laurel and peppercorns. They salt, count another 20 minutes, after which they take out the pork and carrots to cool, throw away the spices, and drain the broth from the sediment.
3. The skin is removed and cut into large portions, if necessary, removing excess fat. Carrots are dissolved in small cubes, the meat is removed from the bones and chopped or disassembled into fibers.
4. Having spread the parts of the boiled skin on a clean rag, meat and carrots are placed on top of them. Pepper and add salt, rub the garlic on the blanks. All the rolls are rolled up at once with the help of a cloth, they are cleaned with it in the cold, if necessary, pulled with threads or clean twine.
5. Exactly one day the rolls are kept under pressure in the refrigerator, then unfolded and cut.

Roll from a pork head at home thanks to carrots comes out juicier than the previous ones. Instead of garlic, you can flavor the appetizer with horseradish by cutting the roots into long strips, scalding them three times with boiling water and putting them inside the rolls.

Roll with mustard, garlic, curry

Having the experience of cutting the head, acquired in the preparation of boiled rolls, you can move on to more complicated dishes. However, all the trouble is only in the preparation of pork, it is not necessary to soak it.

What to cook from:

• half a pig's head - up to 2 kg;
• 25 ml mustard;
• lemon;
• 60 ml of oil;
• zira and ground pepper;
• 25 g salt;
• 5 sheets of laurel;
• garlic head.

How to cook:

1. The main difficulty is to cut off the skin from the cheek with a thin layer of fat in an even layer. Next, the tongue and other meat parts are cut into large layers. All pork is washed and dried.
2. Oil, a little lemon juice, mustard and chopped garlic are mixed, pour a couple of pinches of cumin. The skin and pulp are salted and peppered, smeared with marinade on all sides and spread with laurel.
3. Putting it in a bag, under a small load, send the pork to marinate in the cold for 3 hours. The next step is to form a roll, for which the bay leaves are laid out on foil folded in 3 layers, the skin is placed on top and meat is placed on it. Rolling the pork first and pulling it with a thread, then wrap it tightly with foil.
4. Strictly with the seam up, place the package on a baking sheet and send it to bake for 1.5 hours. Heating 220°C, no need to unfold the foil. After allowing the pork to cool directly in the foil, remove it and remove the threads.

It is better to offer hot sauces for such a roll, and in addition to the traditional mustard, hot pepper-based compositions are also good this time.

Serving pork head rolls

Cutting is done strictly perpendicular for thick rolls, and small ones, on the contrary, are cut at an angle to increase the size of the pieces. Spread them on a dish a little overlap, decorating with streams of spicy tomato sauce and sprigs of parsley.

It is advisable to cut the rolls and serve chilled, so they retain their shape better, and the flesh of pork heads does not seem so greasy. Trimmings remaining during serving are used at home for frying scrambled eggs or omelettes. It is good to serve them with lean borscht or put in a serving pea soup.

Article formatting: Ilchenko Oksana

Video on how to make pork head roll

How to cook a delicious pork head roll:

The head of a pig is a product that not every housewife will undertake to cook. Some are frightened by the need for cutting skills, others by the intimidating appearance. However, if you look, you can find many advantages in such a purchase. The cost on the market, compared to other parts of the carcass, is quite low. Dishes from the head are tasty and nutritious. It remains only to study the recipes tried more than once by culinary specialists.

Pig's head is a product that does not stay on the market for a long time. Low price and the possibility of preparing several delicious meals attracts knowledgeable buyers.

It is better to make a purchase in the market in the morning. After learning a few simple rules and putting them into practice, choosing a quality product is not difficult.

Attention! In the old days, the head of a pig was served in every tavern and dishes from it were of high cost.

Attention! A whole pork head goes bad quickly. To prevent such a nuisance from happening, you need to cut it immediately after purchase.

How to butcher

Delicious dishes are obtained when the head is properly butchered. Therefore, you need to be patient and do the work in accordance with the following points:

• Carefully scrape the cinder from the ears and other places.
• A well-sharpened knife with a strong blade separates the ears. Do it as close to the main part as possible.
• Proceed to the branch of the cheek. The meat, together with the skin, is cut off with a large knife in the direction from the top of the head to the patch. At this point, you should be very careful and try not to hurt the eye socket. The dark fluid that fills the organ of vision, if it gets on the detachable piece, will spoil its appearance.
• Cut off the forehead. They do it with a knife.
• Treat the chin. They take out the tongue.
• Using a sharp ax or cleaver, you need to cut the skull, after which the head is divided into 2 parts.

• Separate the lower and upper jaws by running a knife along the connecting ligament.
• Cut off a patch.
• Proceed to the separation of the jaws.

The remaining bones with meat are sent for storage and used later for cooking broths. Finish cutting by extracting the eyes and brain. The first are sent for animal feed. The head, cut according to all the rules, is soaked in cold water for at least 6 hours.

Advice. If there is no confidence in the success of self-cutting, it is better to ask for a similar service from professional deboners on the market. The head will be butchered in minutes.

Delicious saltison

Saltison or brawn, as the Germans call it, is a dish of boiled parts of a pig's head. Perform it in 2 versions:

• in the pig's stomach;
• pressed in cling film or sleeve.

The first cooking method is considered classic, but it takes more time. The pressed version is simpler (you don’t have to mess with your stomach), but no less tasty. For Saltison, you need to take the following products:

• pig's head;
• muscular wall of the stomach of a pig;
• a head of garlic;
• carrot;
• parsley root, spices.

In addition to the head, pieces of the liver, tongue, and pork pulp are added to the brawn. If all the necessary products are available, the first thing to do is to process the stomach. The digestive organ is thoroughly washed, excess fat and mucus are scraped off the surface, sprinkled with salt. In this form, the stomach is left for 10-12 hours. Then again washed in several waters.

Saltison is prepared like this:

1. The cut head is placed in a suitable size pan. If you plan to add tongue and liver, they are boiled separately.
2. Boil under the lid for 3-4 hours.
3. An hour before the burner is turned off, onions and roots are added. For half an hour - salt and spices.
4. The head is removed from the broth. The meat is cut, cleaned of bones.
5. Add crushed garlic and a little broth.
6. Fill the soaked scar or polyethylene form.
7. The holes are sewn up and boiled in the broth for another 2-3 hours.
8. Take out and place under the press in a cool place for a couple of days.
9. The delicacy is served with mustard or horseradish.

jelly and roll

Pork head is great for making jelly. Prepare it as follows:

1. The cut head is boiled over low heat for about 5 hours.
2. The meat is taken out, chopped, cleaned of bones.
3. Pieces of pulp are scattered on glass or enameled trays and poured with salty broth.
4. Exposed to the cold.

The jelly is served at the table with mustard mixed with vinegar or horseradish with beets. In Belarus, a roll recipe is common, the basis of which is a pork head.

Make the dish like this:

1. The head is not cut as usual. First, the skin is removed from it with a layer.
2. Everything else that is suitable for eating is cut off and boiled in salt water with bay leaves for 3 hours.
3. The pulp is crushed, sprinkled with chopped onions, garlic, spices. Spread on the skin and roll up. Tie with thread or twine.
4. The roll is boiled for another 2 hours in the broth. Take out. Serve cold.
5. This roll goes great as an appetizer.

All of the listed dishes, for the preparation of which the pork head is suitable, even in the photo look very appetizing. It's easy to cook them. The main thing is to get used to and properly cut the product.

Selz: video

How to cook a pork head at home is actually not an easy task. It is not for nothing that the preparation of a pig's head is one of the stages in the preparation of chefs in many educational institutions. But by following the correct sequence and adhering to clear rules for cleaning, cutting and processing, you can learn how to cook delicious dishes from this unusual part of the carcass.

Before you start cooking the dish, you need to understand what you want to cook from the pig's head. Kholodets or saltison, a whole head according to classic oriental recipes or a stew, a roll or pate, or maybe a baked head in the oven - you can list what dishes you can cook from a pork head for a long time, but they all take time and patience, but believe me, the result will definitely please you . So here's a recipe for you on how to cook a pork head in the form of saltison.

How to cook pork head saltison?

The main rule of all pork head dishes is thorough cleaning and processing of this part of the carcass. Before preparing saltison, we clean the head, if there is a bristle on the head, then we burn it, then we cut off all the parts that you do not like, after which we proceed to cutting. We remove the eyeballs by cutting the head into several pieces, removing the brains and any unappetizing parts. Now wash the meat in running water, and leave to soak for 12 hours, while periodically changing the water. After soaking, put the head on the stove, as soon as the water boils, drain it, then fill it with fresh water, salt, add a whole peeled carrot and head onion, cook the meat for 3-4 hours along with a piece of veal. We need veal to make our dish less fat and more meat. At the end of cooking, add salt and spices to taste, in general, saltison is an appetizer, so a large amount of spices will only benefit this dish - bay leaf, black and allspice, maybe even a pod of bitter dried pepper, all this will add spice to the dish. The meat must be cooked until fully cooked, until it easily separates from the bones.

Now we take out the meat and chop it into small pieces with a knife, you should not use a blender, as the meat will turn into minced meat, but we need the texture of whole pieces.

Everything, the meat is chopped, now it remains to put it in a mold, after wrapping it in cling film, pressing down on top with a small load, put it in the refrigerator for 12-14 hours. After hardening, saltison can be cut into small strips 1-2 cm thick, after removing it from the film.

The classic saltison is prepared in the pork stomach, which must also be carefully processed beforehand, cleaned of everything that does not suit you personally, constantly changing the water, then shifting with salt and leave overnight in the refrigerator. The next day, the stomach can even be boiled a little. After that, having stuffed it with already prepared meat from the head, cook again in lightly salted water in an already formed form for 2-3 hours. Then, after cooling, put under the press in the refrigerator. This method of cooking, of course, will take much longer, but friends for festive table you will definitely surprise.

Saltison recipe for 5-8 persons:

Since it takes quite a long time to cook pork head saltison correctly, it is better to cook on the weekend to do everything without haste. Another dish, according to its cooking principle, is similar to saltison - brawn, since you can cook brawn from a pig's head according to the same recipe, only unlike saltison, broth is used in the brawn, which is why the dish is somewhat reminiscent of jelly, only with less liquid content. An interesting option for cooking brawn is to place it in a plastic bottle, due to which it will somewhat resemble sausage and can also be cut into small pieces.

How to cook jellied pork head?

If you cook jellied meat only from pieces of meat that is contained on the head, then the dish will surely turn out to be fatty and not everyone will like it. Therefore, to prepare a pork head, you can take lean veal or chicken.

Before cooking, we carefully process the head, removing everything unnecessary (eyes, parts of the cheeks, etc.), rinsing it in running water and soaking it for 12 hours. Then we boil and drain the water again, and only after that we fill the head with water and put the meat on the fire, adding salt, bay leaf, carrots, allspice and 1-2 onions. As soon as the water boils, we make the minimum temperature so that the water only boils slightly, so the broth will be transparent.

Don't forget to skim off the fat as it cooks. Cooking jellied meat should take at least 5 hours, and preferably 8-9 hours, so that the broth solidifies well in the future. After the meat is finally cooked, let it cool and disassemble it, carefully separating the bones and dividing the meat into small pieces. After placing the meat in deep plates, fill them with broth so that the broth only slightly covers the meat. And put in the refrigerator for 8-12 hours.

Recipe for jellied pork head:

Pork head and dishes from it are not yet very popular in home cooking, however, dishes from this part are hearty and at the same time cheap. So if there is a pork head on your table, then what to cook with a photo can be found on the Internet, for example, stew.

How to cook pork head stew?

To prepare the stew from the head, in addition to it, you will need salt, pepper, bay leaf, onion, garlic. We carefully clean and chop the head into several parts, removing the cheeks and, if desired, the tongue, boil for several minutes in the first water, drain it, and then cook in new clean salted water until tender, usually 4-6 hours, until the meat becomes soft and will not easily move away from the bone. We drain the broth, we do not need it. We chop the finished meat into small pieces, as well as all parts of the head (ears, patch), excluding bones.

Now we put the meat in pre-washed and steam-sterilized jars, put the jars in a saucepan with water so that the water reaches the middle of the jar and boil with the lid closed for 30-40 minutes along with canning lids. Taking out one jar, quickly twist them and let them cool, put in the refrigerator, where we store. Of course, the stew can be stored without a refrigerator, but in a cold place the likelihood that the dish will go bad is much lower.

Ingredients for Pork Head Stew:

As you can see, preparing homemade pork head stew is not difficult, and does not require a large number of ingredients, but only takes a lot of time.

And how tasty can you cook a pork head? For example, according to the classic Russian recipe in the oven, making minor changes to the recipe.

How to cook a whole pork head?

Baked pork head is a primordially Russian recipe that has been known since time immemorial, even our great-grandmothers and great-grandfathers baked pork heads in Russian ovens. Indeed, in those days, not a single part of the carcass was wasted, we will only make small changes to this simple, but delicious dish.

Before you cook a whole pork head in the oven, it must be thoroughly washed, scraped and singed with an open flame, if this has not been done before you, cut off the cheeks, remove the eyes and the skin around them and soak the head in salty cold water for 12 hours. Salt should be taken at the rate of 100 grams per 1 kg of head weight. After soaking, rinse the head thoroughly with cold water again, washing off the remaining salt.

Now we rub the skin with spices, wrap our “piggy” with foil, wrap the ears and the “piglet” especially well, and then place it in an oven preheated to 180 degrees for 5 hours. While the pork head is baking, prepare a kind of glaze mixture based on mustard and honey. After 4.5-5 hours, when the baked head is almost ready, take it out, remove the foil and carefully coat with our honey-mustard mixture. Now again in the oven for 40 minutes at a temperature of 210 degrees.

Recipe for cooking a whole pork head in the oven:

Serve the finished pork head with a side dish of rice, boiled potatoes or buckwheat. As you can see, nothing is difficult, just be patient and time before you cook the pork head in the oven.

Saltison is amazingly delicious meat dish, for the preparation of which a pig's head is used along with ears and tongue. First, the meat with bones is boiled for a long time, then cut into pieces, tamped in the pork stomach and kept under pressure. Naturally, seasonings, garlic, bay leaf are used to complement the taste.

After the saltison is cut, you can not only admire the mouth-watering slices of the tongue, white stripes of the ear cartilage and the natural shell that are visible from it, but also truly enjoy its incredible taste.

Prepare the necessary ingredients for making pork head saltison.

The first stages of cooking saltison are not much different from cooking ordinary jellied meat: you need to prepare the meat, pour it with water and put it on fire. The difficulty is presented only in dividing the head into parts. Here, of course, it is better to use a hatchet or, alternatively, strong male hands.

Before you take the ax in your hands, you should wash it well, scrape the scalp. If there are visible remnants of bristles, it should be burned with fire. Cut the head into 6 pieces. Cut off and thoroughly wash the inside of the ears and, no matter how cruel it sounds, remove the eyes. Since they contain liquid, which, when heated, begins to taste bitter.

Fold the prepared meat with bones, lard, tongue and ears in large saucepan. Pour in water so that it covers the filling by 2-3 cm. After boiling, boil for 1-2 minutes and drain the water. Pour clean and bring back to a boil over high heat. Then lower the heat and continue to cook for 4 hours.

Peel the onion and cut into 4 parts, peel the garlic, prepare allspice and black pepper.

Pour the prepared spices, salt into the broth and continue to cook for another 1 hour.

While the meat is cooking, you need to prepare the pork stomach. I would even say that you need to start cooking it long before the meat begins to cook. It must be thoroughly washed in several waters. Then add the juice of 1 lemon, sprinkle generously with salt and knead thoroughly, as if doing a massage. This will help to get rid of the mucus that is on the lining of the stomach. When all this is done, pour cold water over and leave for 8-10 hours.

Then, to remove the specific, characteristic of the stomach, smell, you need to add corn grits.

And give him a massage again. Gently, gently mash, turning one side, then the other. Cover with a damp cloth and leave for half an hour. Then rinse everything with running water.

Remove all the meat from the broth, and when it has cooled, separate from the bone.

Cut the meat into small pieces. Add chopped garlic, salt to taste and mix thoroughly.

Turn the stomach inside out and fill with prepared fragrant and tender meat, slightly tamping, leveling. Sew up the hole with thread. Make 5-10 punctures all over the stomach with a needle to release air.

Strain the broth in which the meat was cooked and bring to a boil. And only after it boils, immerse saltison in it. This is a prerequisite so that it does not burst, does not tear. Boil for 1 hour on low heat.

In order for Saltison to acquire a beautiful, appetizing color, it must be baked in the oven for 20-30 minutes at a temperature of 180 degrees.

On the still hot saltison, place the load and leave for at least 8 hours.

Appetizing, tasty, meaty pork head saltison is ready.

Serve with mustard or horseradish. Can be used to make sandwiches or canapés. You can replace them with sausage or homemade boiled pork.

Bon appetit. Cook with love.