Mmmmm roll those around in a frying pan till golden brown.

 

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Yeah, I like that stuff too. Used to watch my uncles make it every summer after I took those long Greyhound bus trips from NYC to the "Old homestead" in WVa.

I cried the first time I saw them making it, but I ate it later on....and stopped crying and told them to go out and kill another dang pig. Can't make head cheese without pigs feet.

It's the gelatin that puts me off about it actually.

 

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Homemade sylte

Hjemmelavet sylte
Hjemmelavet sylte
8-10 personer

Ingredienser
1 Svinehoved - Pig's head
1 kg Kalvebov eller Svinebov - Calf shoulder or pork shoulder
Vand - Water
Salt
3-4 Laurbærblade - Bay leaves
3-4 Hele Nelliker - Cloves
1 tsk Peber - Pepper
1/4 tsk Allehånde - allspice
2 tsk salt

Tilberedning
Svinehovedet skylles og børstes med tørt salt. Øjne, øre- og næse fjernes. Hovedet lægges i saltvand natten over, hvorefter det igen børstes og skylles i flere hold vand.

Hovedet sættes over i rigeligt, koldt vand, tilsat salt og laurbærblade. Når hovedet har kogt ca. 1 time, tilsættes boven. Man kan vælge kalvebov, hvis man ikke ønsker sylten for fed. Suppen skummes omhyggeligt, hver gang den koger op, og kødet koger i alt ca. 3 timer, til det løsner sig fra benene.

Kødet tages op og pilles fra benene i passende stykker, der lægges i en form skiftevis fedt og magert og lagvis drysset med de blandede krydderier.

Når formen er fuld, fyldes den op med suppe. Man lægger et lille spækkebræt i passende størrelse ovenpå og herpå opnås et let pres, som holder kødet under suppen.

Når sylten er kold, vendes den ud af formen . Sylten skæres i skiver og spises med stuvede kartofler eller rugbrød , syltede rødbeder og sennep.


Edit: Might as well translate it

The pig's head is rinsed and brushed with salt. Eyes, ears and nose is removed. The head is brined overnight, after which it's brushed and rinsed with more cold water.

The head is submerged in cold water, with salt and bay leaves added. When the head has cooked around hour, add the pork shoulder. You can choose a calf shoulder if you don't want the sylte too fatty. Skim the soup carefully each time it comes to a boil, and the meat cooks for a total of roughly 3 hours until it falls off the bones.

Cut the meat to a suitable size and layer it alternating fat/lean and sprinkling the spices with each layer.

When the form is full, fill it up with the soup from the pot. Lay a small chopping board of a suitable size on top and press lightly to hold the meat under the soup. When the sylte is cold, turn it over and remove it from the form. Slice it and serve it with stewed potatoes or rye bread, pickled beets and mustard.

 

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it literally is just unflavored jello

 

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I know. I make my own stocks and typically I will reduce them to the point of being able to solidify in the refrigerator - but I don't eat the stock like that - just the texture of it is offputting to think about.

 

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LOL

That looks sorta good to me actually.

I love a nice aspic.

My uncles version of head cheese actually used the head....and every other part of the pig, plus some cow parts and chicken livers. It was fricken amazing. Sad to think that with them all gone now, no one is making the stuff anymore. Might have to take a stab at it this summer. Wont be the same buying the animal carcasses already cleaned however.

yeah, thats why you slather on the hot mustard, ghost pepper and real mayonnaise to bring it home

 

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I guess poptarts and beer are also a lunchbox no-no?

 

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Now, all of you culinary Conquistadors - what about scrapple?

You gotta love scrapple no?

 

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