A savory and gelatinous meat dish made from the head of a pig, seasoned and cooked to perfection. This traditional recipe is a delicacy in many cultures and is often enjoyed cold as a flavorful appetizer or sandwich filling.
Preparation time
45min
Cooking time
3h
Ingredients
8 Servings
- 3 bay leaves
- 1 tbsp black pepper
- 1 tsp cayenne pepper
- 3 celery stalks
- 4 garlic cloves
- 4 green onions
- 2 onions
- 1 cup parsley
- 1 pig's head
- 2 tbsp salt
- 12 cups water
Directions
Step 1
Clean the pig's head thoroughly and remove any unwanted hair.
Step 2
Place the pig's head in a large pot and add enough water to cover it completely.
Step 3
Add the chopped onions, celery, garlic, bay leaves, salt, black pepper, and cayenne pepper to the pot.
Step 4
Bring the water to a boil over high heat, then reduce the heat to low and let it simmer for about 3 hours, or until the meat is tender and falling off the bone.
Step 5
Carefully remove the head from the pot and let it cool slightly.
Step 6
Strain the broth and set aside.
Step 7
Remove the meat from the head, discarding any bones, gristle, and excess fat. Chop the meat into small pieces.
Step 8
In a large bowl, combine the chopped meat, green onions, and parsley.
Step 9
Gradually add the strained broth to the meat mixture, stirring until it reaches a thick, gelatinous consistency.
Step 10
Pour the mixture into a loaf pan or mold and refrigerate for several hours or until set.
Step 11
Once set, slice the hog's head cheese and serve chilled.