You can make incredibly tasty delicacies from pork. Pork neck, for example, is best baked as a whole piece in foil. It makes the most delicious kebab. Pork tenderloin is best suited for preparing chops, goulash, and roasts. Ham is the most expensive pork meat. Whole baked or dried ham is an incredibly tasty pork delicacy. Pork feet make wonderful broths for jellied meats or jellied dishes. The shank can be smoked and stewed.

At home, you can make excellent saltison from a pork head. Initially, the pig's head needs to be properly processed. This directly determines how tasty the final product will be. The pork head should be completely seared. Then you need to scrape it out, clean it with a knife, and rinse it. The pork rind should be smooth and clean. The bristles should not be felt. After these steps, pour clean cold water over the pork head for 10-12 hours. During this time, the water needs to be changed several times.

Step-by-step recipe for pork head saltison at home

Ingredients for making saltison:

• One pig's head;
• Salt – 3 large spoons;
• Nutmeg – 2 large spoons;
• Ground black pepper – 2 large spoons;
• Bay leaf – 5 leaves.

How to cook pork head saltison in cheesecloth

Chop the well-soaked pork head into small pieces and place them in a saucepan. Pour in enough water to cover the meat. Turn on the stove. When it boils, skim off the foam and add salt. You can add an unpeeled onion and black peppercorns. Cook the meat over low heat until fully cooked. It should easily separate from the bones.

Remove the pieces from the broth, cool them slightly and remove the meat from the bones.

The pork will be laid out in a mold, which must be lined with gauze folded in several layers.

Prepare spices: nutmeg, bay leaf and ground pepper.

Place some of the meat in the pan, alternating pieces of meat and fat.

Sprinkle the meat with nutmeg and black pepper, and add pieces of bay leaf.

And so lay out all the meat, alternating it with pieces of lard, sprinkling each layer with spices and bay leaves.

Then connect the ends of the gauze together and tie them at the top with a tight knot.

Leave the saltison in the mold and place the weight on top. Loaded meat should remain in the refrigerator for at least 12 hours.

Then carefully remove the gauze from the meat.

The result was a dense, strong saltison. Cut the saltison from the pork head into pieces.

Mustard and a piece of black bread are a must-have addition to saltison.

Bon appetit!

Step 1: Chop the pork head into several pieces.

In order for the head to be completely boiled and the cooking time to be reduced, it is necessary to chop it into several parts with an ax (at least 4, preferably more). Important! Don't let the meat cutter (which could be your husband or the salesperson) make the pieces too small and end up with a lot of small, "splintered" bones.

Step 2: Place the pieces of meat in a large saucepan.

The pan for cooking meat should initially be large in size, since the water should completely cover it. Turn on the heat and wait for the water to boil.

Step 3: Drain the scale and dirty water from the pan.

After the first boil, meat broth contains a very large amount of dirt and substances harmful to the human body. Therefore, this water is drained and the meat is thoroughly washed.

Step 4: Pour clean water and wait for it to boil again.

When the water boils again and becomes cloudy, it must be drained, just like the first time. In this way, you improve the taste of the dish and protect yourself and others from negative thoughts about the “purity” of the pig’s head.

Step 5: Cook the meat.

When the water boiled for the 3rd time, it must be salted. Cook the meat in a saucepan with a lid (with the edge slightly raised if it boils over) for approximately 3-3.5 hours.

Step 6: Add seasonings.

Peeled garlic cloves, bay leaves and peppercorns are added about half an hour before the end of cooking. If you add seasonings in advance, they will “lose” their taste, the dish will lose the feature intended by its author.

Step 7: Process the meat.

Remove the cooked meat from the pan and cool. Don’t rush to drain the broth, we will need it later!
This procedure must be approached with special care, because bones creaking on the teeth will create an unpleasant impression of the dish. Feel each piece with your fingers, it’s not difficult at all. After a long simmer in water, the meat is very easily separated from the bones. We select the excess (in our opinion) from the boiled pork head.

Step 8: Add broth.

Add 2-3 ladles of broth left after cooking to the meat.

Step 9: Add missing ingredients.

We try the resulting “soup” in the form of meat and broth, add the missing ingredients to it: salt, ground pepper, garlic. As a rule, men love spicy dishes, so you can add a little more garlic pressed through a garlic press to their portion of saltison.

Step 10: Place the meat and broth in a bag.

Place some of the meat and broth in a double plastic bag. Carefully squeeze out the air and tie it off.

Step 11: Place the bag with saltison into the mold.

The form for saltison can be deep plates, bowls and even used fruit juice boxes (1-2 liters). The meat easily takes on the shape of the container in which it was placed.

Step 12: Place the bend on the saltison and put it in the refrigerator.

This final stage is one of the most important. Saltison should cool and sit in the refrigerator for at least 6-8 hours. Only after this can you try it.

Step 13: Serve saltison.

This incredibly popular dish during the cold season invariably attracts the attention of men, guests and everyone who loves meat. It should be served chilled, cut into thin slices. You can decorate the treat with a sprig of herbs and garlic cloves. Saltison is eaten mainly with a fork.

Bon appetit!

When buying beef, it is better to focus on pieces of meat with bones: firstly, they are cheaper, and secondly, they can be frozen and used as a base for making soups and cabbage soup;

If you cook the pork head and the beef in separate pots, the beef stock makes an excellent soup;

When choosing a pork head for saltison, you should pay attention to its appearance; it should not be too dirty. Rough, hard fibers indicate that the pig was old;

The ideal saltison is one that, after cooking, is placed in a pig's stomach, but an ordinary plastic bag is quite suitable for this purpose.

Hearty pork head saltison is an original treat from Italian cuisine. This is a cold appetizer that can be served at the dinner table or surprise guests at a party. In addition, the treat is budget-friendly and is prepared from offal.

• Product composition:
• head – 1 pc. (about 7 kg);
• onion – 3 heads;
• bay leaf – 5 leaves;
• pepper – 6 – 7 peas;
• garlic - a whole head;
• corn grits - 5 dessert spoons;

pork stomach – 1 pc.

1. To make the snack in question at home, you first need to prepare your stomach. Rinse it of mucus. Leave for 8-9 hours in cold water.
2. After time, fill the stomach with cereal. Massage it thoroughly with your hands. Cover with a wet towel and leave for 40 minutes. Then rinse the cereal with water. All these actions will relieve the stomach of a specific taste..
3. Wash and scrape the head with a sharp knife. Remove eyes, cut off ears.
4. Chop the head into pieces. Fill them completely with water. Cook for 4-5 minutes. Replace the water with a new batch, then cook for another 4 hours.
5. Pour peeled garlic cloves, pepper, large slices of onion, salt, and bay leaves into the pan with meat. Cook for another 1 hour.
6. Remove meat from broth. Finely chop. Add salt if necessary. Fill your stomach with it.
7. Sew up the hole with kitchen thread.
8. Strain the remaining broth, bring to a boil and add the stomach with the filling. Cook over low heat for 60-70 minutes.
9. For a beautiful color, bake the treat for another half hour in the oven at medium temperature.

Place the weight on the still hot dish. Let it cool and refrigerate for 7 hours.

Cooking in gauze

Hearty pork head saltison is an original treat from Italian cuisine. This is a cold appetizer that can be served at the dinner table or surprise guests at a party. In addition, the treat is budget-friendly and is prepared from offal.

• pork head – 1 whole;
• carrot – 1 pc.;
• onion – 1 pc.;
• pepper – 4 – 5 peas;
• garlic – 6 – 7 cloves;
• bay leaf – 4 leaves;
• salt and spices to taste.

pork stomach – 1 pc.

1. Cut the pre-washed and cleaned head into 8 parts. If there is any tongue left in it, soak it separately for half an hour in salty cold water.
2. Pour water into a large saucepan over all meat pieces (including chopped tongue). Add large slices of peeled onions and carrots, cloves of garlic, spices, salt, and bay leaves.
3. Cook the meat over low heat. This will take 5-6 hours.
4. Remove the skin from the tongue. Chop all the meat slices into small pieces. Discard bones and vegetables.
5. Cover the mold with gauze folded in 5-6 layers.
6. Place meat and fat on top. If desired, sprinkle with additional salt and spices.
7. Tie the ends of the gauze with a knot at the top.

Press the workpiece with a weight. Leave in the refrigerator for 11 hours, then remove the gauze and try the original dish.

In a slow cooker

Hearty pork head saltison is an original treat from Italian cuisine. This is a cold appetizer that can be served at the dinner table or surprise guests at a party. In addition, the treat is budget-friendly and is prepared from offal.

• pork head – 1 pc.;
• garlic – 6 cloves;
• salt, spices - to taste;
• roots for broth.

pork stomach – 1 pc.

1. There are several ways to make pork head saltison. One of them suggests using a multicooker. To do this, you need to cut the prepared (cleaned) head into large pieces and place them in the kitchen assistant's bowl.
2. Send your favorite roots for broth, peeled garlic, salt and spices there.
3. Cook the meat in a suitable mode for 7-8 hours.
4. Disassemble the finished product into pieces, discarding the bones, as well as the roots and garlic heads.
5. Place the meat in several layers of clean gauze. Press down with a weight. Let cool.
6. Leave the preparation in the refrigerator overnight.

Carefully remove the coating and cut into portions.

Saltison from pork head in stomach

Hearty pork head saltison is an original treat from Italian cuisine. This is a cold appetizer that can be served at the dinner table or surprise guests at a party. In addition, the treat is budget-friendly and is prepared from offal.

• pork head – 1 pc.;
• prepared stomach – 1 pc.;
• salt – 3 dessert spoons
• chopped nutmeg - 2 dessert spoons;
• ground pepper - to taste;
• bay leaf – 5 leaves.

pork stomach – 1 pc.

1. Prepare the stomach in advance - soak and treat with corn grits.
2. Cut the cleaned, washed head into large pieces. Boil with bay leaf, salt and spices. The whole process will take 5 hours.
3. Remove meat from bones. If necessary, add salt to it.
4. Fill the prepared stomach with meat pieces. Sew him up.
5. In the remaining broth from the meat, cook saltison in the stomach. Leave it in the boiling liquid for 60 - 70 minutes.

If desired, you can bake the dish in the oven until lightly browned.

Traditional Ukrainian recipe

Hearty pork head saltison is an original treat from Italian cuisine. This is a cold appetizer that can be served at the dinner table or surprise guests at a party. In addition, the treat is budget-friendly and is prepared from offal.

• pork head – 1 pc.;
• stomach – 1 pc.;
• lemon – 1 pc.;
• fresh lard – 200 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• fresh garlic – 7 – 8 cloves;
• salt and spices;
• corn grits – 250 g;
• bay leaf – 4 leaves;
• black peppercorns – 4 – 5 pcs.

pork stomach – 1 pc.

1. Cut the washed, cleaned head into 8 pieces. To fill with water. After boiling, replace the liquid.
2. Immediately add bay leaf (3 leaves), pepper, half of the peeled garlic cloves, vegetables, salt and spices to the meat. Cook on low heat for about 5 hours.
3. Turn out your stomach. Wash it thoroughly, massaging it with your hands, removing mucus and other contaminants.
4. Pour lemon juice (half) over the pork stomach and rub with plenty of coarse salt. After a quarter of an hour, rinse thoroughly again.
5. Pour the remaining lemon juice over the stomach. Add the remaining bay leaf and a couple of peppercorns to it. Fill everything with water. Leave for 90 minutes.
6. Lastly, thoroughly rub the stomach with cereal (corn) and rinse again.
7. Separate meat from bones. Remove the film from the tongue. Cut everything into small pieces. Mix with the remaining mashed garlic and small slices of lard. Add salt and pepper. Mix everything well.
8. Fill the base with meat mixture. Sew up the stomach. Cook saltison in the remaining broth from the head for 1.5 hours.

Leave the finished treat under pressure for 3 hours.

How to cook in a bottle

Hearty pork head saltison is an original treat from Italian cuisine. This is a cold appetizer that can be served at the dinner table or surprise guests at a party. In addition, the treat is budget-friendly and is prepared from offal.

• pork head – 1 pc.;
• bay leaf – 4 leaves;
• salt and spices - to taste;
• celery root – 1 pc.;
• onion – 1 head;
• carrots – 1 pc.;
• fresh garlic - 1 head.

pork stomach – 1 pc.

1. To prepare saltison in a bottle, the first step is to deal with the meat. Clear your head. Cut out your tongue. Soak the parts for 3.5 hours in ice water, change the liquid periodically.
2. Rinse the meat again.
3. Fill it with fresh water and let it cook for 5 hours. Immediately add salt, spices, celery, vegetables and half of the peeled garlic cloves into the pan.
4. Prepare a large plastic bottle.
5. Remove cooked meat from bones. Remove the film from your tongue. Cut food into pieces. Add the remaining chopped garlic to them.
6. Transfer the meat pieces with garlic into a bottle. Fill the container tightly with them. Fill the remaining space with strained broth.
7. Place the bottle in the refrigerator overnight.

Carefully cut off the plastic from the finished dish. Chop the treat into slices like sausage.

A simple and quick way to prepare saltison

Hearty pork head saltison is an original treat from Italian cuisine. This is a cold appetizer that can be served at the dinner table or surprise guests at a party. In addition, the treat is budget-friendly and is prepared from offal.

• head (pig) – 1 pc. (4 – 5 kg);
• lean pork – 1 kg;
• pork legs – 2 pcs.;
• parsley and celery root - 2 pcs.;
• salt and spices - to taste;
• fresh garlic – 100 g.

pork stomach – 1 pc.

1. Cover the prepared (cleaned and washed) head with water. Send slices of meat and legs to it. Leave the products for 3 – 4 hours. Change the fluid twice during the process.
2. Place roots, salt, spices, peeled garlic in a saucepan. Add all the meat to them. Fill the ingredients with fresh water. Cook for 4 hours, skimming off the foam.
3. Cut the meat into pieces along with the cartilage. Add salt, add spices. Transfer to silicone molds. Pour in strained broth.

Leave the treat in the refrigerator overnight. Serve with mustard and/or horseradish.

The main mistake of any housewife is to immerse the stomach with saltison in a still cold broth. It must be immersed in boiling water, otherwise the coating will burst and the dish will be ruined.

Instead of a stomach, you can use not only gauze, but also a bag or baking sleeve.

This dish is a dense jelly, but there is very little jelly. It just ties the whole cutting together. It is not necessary to take veal specifically. You can make an assortment of different types of meat. The main thing is that one of the ingredients is a pork head.

Preparation:

1. Prepare the pork head: trim the cheeks, cut into pieces. There is no need to divide the head into small pieces, as there will be a lot of bone fragments left in them. Remove the brain, eyes and skin.
2. Soak in cold water for 10-11 hours. The water needs to be changed frequently.
3. Bring the veal and pork head to a boil, drain the dirty water. Rinse your hair under running water.
4. Pour in a new portion of water, bring to a boil and drain again. Pour in water, add salt and cook for 2-3 hours covered. If the water boils away, lift the lid a little.
5. At the end of cooking, add onions, carrots, bay leaves, and peppers.
6. Cool and separate the meat from the bones.
7. Finely chop the cartilage, tongue, meat and lard, removing any bones.
8. Pass the garlic through a press and add to the minced meat.
9. Salt the broth, season with peeled garlic cloves and ground black pepper.
10. Cover the mold with cling film. The meat easily takes the shape and shape of any container, so it can be placed in a deep bowl or a rectangular fruit juice bag.
11. Place the minced meat on film and pour in the broth.
12. Wrap the film tightly and place under a press in a cool place.

Serve with horseradish or mustard, cutting the saltison into thin slices.

How to cook saltison in the stomach

Ideally, minced meat is stuffed into the pork stomach, but it can easily be replaced by a regular bag or film. If you want to cook saltison in the stomach, you must first wash it well and carefully turn it out. Then use a knife to scrape off everything that bothers you, remove the fat, sprinkle with salt and leave in the refrigerator overnight.

In the morning, the stomach should be rinsed and soaked in cold water. The water needs to be changed several times. At the end, you can pour boiling water over it and boil for 15 minutes. and remove the mucous membrane, but this is not necessary.

You need to put raw minced meat into the prepared stomach and cook it for 2-3 hours. Then put it under pressure in the refrigerator.

This dish is especially popular with men. It is nourishing, tasty and appetizing.