French Head Cheese of Pork
- Hog's head (about 12 pound)
- Chopped parsley
- Salt
- White pepper
- Thyme
- Bay leaves, crushed
- Onions chopped fine
- White wine
- Few pepper corns
- 3-4 cloves
- 2 bay leaves
- Few soup greens
- Beets
- Pickles
Cleave a hog's head (about 12 pound), clean, wash and rinse well. Cut meat from the bones and remove the rind. Cut meat and fat in strips and mix with chopped parsley, salt, white pepper, some thyme, a couple of crushed bay leaves and a couple of onions chopped fine. Spread rind on a cloth and cover with the spiced meat to which also has been added strips of the cooked and skinned tongue. Roll the rind together and tie well. Place the head cheese in a pot with white wine, salt, a few pepper corns, 3-4 cloves, 2 bay leaves and a few soup greens and allow to cook 4-5 hours, according to size. Remove from juice and place in a bowl to press and cool. Slice the garnish with beets and pickles. This is very good and is an improvement in taste over the ordinary head cheese.
Submitted by Jun 4, 2009
18 min
300 min
318 min