Head cheese from pork knuckle
If you’re a fan of homemade cold cuts and prefer to prepare them yourself, we have another recipe for you. This will be a real treat for all supporters of head cheese—an offal product that can use meat from the head: cheeks, tongues, as well as heart, kidneys, and pork skins. The composition of head cheese can vary; we suggest a pork knuckle head cheese, which tastes best served on bread, but you can also grill or fry it. Be sure to try this recipe and let us know how you rate it.
Notes
HOW TO MAKE HEAD CHEESE
PREPARATION
1. Remove the meat from the pork knuckles, separating it from the bones, then cure the meat. Pour 2–2.5 liters of cold water into a large pot and add all the ingredients for the curing brine. Leave the meat in the curing brine for 24 hours in the refrigerator or a cool place that is not below freezing.
2. After curing, pour off the brine and add enough fresh water to the pot to cover the meat. Cook so as not to overcook the meat (it should be good to eat but not falling apart).
After cooking, cut the skin into thin strips, and chop the pieces of meat so they are not too small (larger pieces look striking and appetizing).
3. Now combine everything, add all the prepared spices, and finally add the gelatin and pour in 1 liter of pork knuckle broth. Mix thoroughly and fill the casings with this mixture. Tie the ends tightly or use a clipper for casings and meat netting.
4. Next, place the head cheese loaves into a pot and cover completely with water. Poach for about 1 hour at 75⁰C. After poaching, remove the head cheese onto a board, press it lightly with another board, and set it aside in a cool place to cool down.
5. When the head cheese has completely cooled, it is ready to eat.
