From a pig's head, you can cook an excellent cold appetizer - brawn or saltison. The dish turns out to be very tasty, spicy, fragrant and disperses quite quickly, especially with vodka. This is a great option for a family celebration (even for a wedding with a small number of guests) from the "cheap and cheerful" series. True, you will have to tinker with its preparation. But it's worth it.

There are two main options for feeding the pig's head under pressure - in the pig's stomach or in the form of pressed "square" bars. A classic saltison is being prepared in the pig's stomach. If the stomach is not at hand (or for some other reason you do not want to cook in it), then you can pack the meat in the intestines, cooking sleeves, cling film, polyethylene, or even just gauze. Another option is to carefully cut off the skin (with layers of fat) from the already boiled pork head and then wrap the chopped flesh with seasonings in this skin. It is such an appetizing roll that is shown in the very first photo.

In addition to the pork head itself, you can also take an additional liver, heart, tongues and just pork meat. You can also use spices and vegetables to your taste, there are quite a few options. And the broth remaining from cooking the head will be an excellent basis for jelly.

Ingredients for pork head saltison

Pork head take a whole or half. You can also ask the market to cut it into several pieces. Be sure to use the ears and nickel - these are the main parts of the head that contain gelatin. In extreme cases, you can replace them with pork legs (hooves). If you still doubt that the broth will turn out to be sufficiently saturated, you can add ordinary edible gelatin - then it will definitely seize.

To prepare the pork head under pressure, we take:

• pig's head
• pork stomach
• garlic - 5 cloves
• carrots - 1 pc.
• Bay leaf
• black peppercorns
• parsley root
• pork pulp, tongue, liver - optional
• spices to taste, onions - optional

This is how we got a meat set from a chopped head.

Cooking a pork head under pressure

The first step is to start preparing the stomach. You need to do this the day before cooking the main dish. If you do not want to mess with the stomach and will cook without it, then you can skip this step. We thoroughly wash the stomach, turn it inside out, wash it again, remove excess fat, scrape it with a knife, sprinkle with salt and leave it overnight. We can add crushed onions - to beat off the unpleasant smell of the stomach. In the morning, rinse again, changing the water a couple of times. You can sprinkle the stomach with corn grits, massage and leave for half an hour, and then wash off the grits - this also helps to get rid of the smell. It is also advisable to clean off all the mucus.

We return to the meat. We will cook it for about as much as jelly - a few hours. Just take less water. First of all, you need to carefully examine all parts of the head, if necessary, singe them and remove all hair and bristles with a knife. We put the meat in a large saucepan, pour cold water and leave for half an hour. Then we drain the water, we will cook in another.

At the bottom of the pan we place the ears, nickel, cheeks - everything that should boil more boiled. If cooking with additional languages, it is better to cook them separately or add them to a common pan about an hour before the end of cooking.

Bring to a boil over high heat, reduce heat, remove foam.

Cook covered for about 3-4 hours.

About an hour before the end of cooking, add the roots with vegetables. Salt and put spices 30 minutes before readiness, 10 minutes before - add chopped garlic. There is another option - you can not lower the garlic into the broth at all, but add it in crushed form to the finished and finely chopped meat.

We take out the boiled pulp of the head, ears, tongues, meat from the broth.

Carefully select and remove all bones. We clean up languages. Everything that does not inspire confidence and appetite is thrown away. The remaining meat, ears, tongue pulp are cut into cubes or slices.

We filter the broth, throw out the boiled vegetables. If desired, add spices and crushed garlic to the chopped meat. Mix thoroughly and pour a little broth into the mixture (about a tenth of the mass of meat pulp).

If we are preparing saltison in the stomach, then it's time to stuff the scar with the resulting meat mixture. Gently fill the inside of the stomach, seal, press and sew up the holes with a thread.

We spread the filled and sewn stomach into a container with broth. It is convenient to use a goose dish, although a spacious saucepan is also possible. If there is not enough broth, you can add hot salted water. Let it cook for another 2-3 hours.

We take out the boiled scar, put it under oppression. Leave in the cold for a day or two.

Everything, this is a ready-made saltison. It goes very well with mustard or horseradish. Maybe with mayonnaise.

If you cook without a stomach, then the meat can be boiled a little longer (up to 5 hours). Then pack it in gauze or cling film and put it under pressure. The result is something like this "square" brawn.

And finally - a video of cooking a pork head under pressure.

First of all, going to the market, we do not pass by the meat rows, but buy a pig's head. At the anti-crisis price of 35 rubles/kg.

For 145 rubles. such a miracle (4 kg 800 gr.) (photo1)

don't worry about the forehead crack. It was she who did not kill herself against the wall, it was I who asked the butcher to cut it.

We soak the head in cold water for 5 hours, because no one processes it cleanly for sale.

We scrape a soaked pig's head with a knife with particular cruelty.

As you can see, the recipe is very flexible. It is possible to introduce into the composition at will the tongue, if it is in the head, and the liver and heart. Here whoever likes it. Any recipe is not a dogma, but a guide to action.

We put the head with roots and onions on the stove, salt. Cook over low heat for at least 2 hours, possibly 4 hours. Before the end of cooking, add pepper and bay leaf.

Put the boiled head on a baking sheet. Having allowed to cool slightly, we begin cutting, cutting off the skin with the fat layer, trying not to damage the skin. (Photo 3)

Having removed all the skin from the head, we lay it on the gauze or canvas previously laid out on the table, skin down. Salt, pepper, sprinkle with chopped garlic. (Photo 4)

Having thoroughly cleaned the meat from the head, pour it in a slide on the skin. There is a tongue or liver, add here. Again, salt, pepper, sprinkle with chopped garlic. I now also added nutmeg in that direction, for smell. (photo5)

We carefully collect the gauze by the edges, so that the contents are revealed in the pigskin.

Then there are two ways how to deal with the head collected in gauze.

The first option is to lower it into the boiling broth remaining at the end of cooking the head and boil for min. 10-15. Along with this, the garlic will soften a little, lose some of the pungent odor and will not be heard so sharply in the finished dish.

Option two - immediately, without intermediate cooking, throw gauze into a colander and, without straining your brain for a long time, put it under oppression. (photo 6-7)

In my practice, I did without that and without that. I like both methods, I don't see much difference. The only thing is that in the second case, when consuming the dish, the garlic does not come across in small pieces, and the steam dissolves in the overall taste. But whoever likes it.

Because it takes 20 hours to keep the dish until ready, no less, the waiting time needs to be filled with something. In order not to secrete gastric juice in vain, I grilled a pig's penny, cut off before putting the meat in a pan and boiled together with the head. Used it with beer and hot pickled peppers. I must emphasize that such a pig snout is a thing of rare taste advantages, a present for true pork lovers. (photo8)

Well, now, at the end of the time mentioned above, we get our cheese (but it looks like it, really!). We serve it on the table, accompanied by the right alcohol, which in this particular case is vodka, and other euphorias, such as horseradish, mustard, greens. From above it is possible to embellish with coarsely ground dark pepper. (Photo 9)

Ingredients

So, we need (photo 2):

1. Pork head 1 pc. approximately 5 kg.

2. Carrot, parsley root, celery (optional) 1-2 pcs.

3. Bulb onion 1-2 pcs.

4. Pepper (dark, white, a mixture of five peppers) to taste

5. Seasonings (bay leaf, marjoram, tarragon, nutmeg) optional

6. Salt (it goes without saying, besides, he did not show it).

7. Garlic! (But you can’t do without it. The taste of pork and garlic is a culinary wedding more abruptly than that of mozzarella with tomatoes or rice with lamb!).

Recipe step by step photos

Additional information about the recipe

What is the peculiarity of the described method of manufacturing the product? Just like wrapping meat. As you can see, the fat and skin remain on the outside of the piece, and are not mixed, so those who do not like fat and skin, and there are a large number of such eaters, will be able to cut them off normally. Well, for those who use everything that is not nailed - bon appetit! I won’t describe the smell and taste, I’m not a complete sadist, after all, from end to end!

Recipe: Pig head cheese. how to cook fast and tasty at home

I really like the alternative of replacing store-bought sausage and ham with homemade delicacies, sausages or

Meat snack - pressed meat

I will present a recipe for pressed meat for Belobok ham at home and tell you how you can replace it.

I bought a Belobok ham maker not so long ago, it is a mold for cooking meat and meat delicacies at home. Belobok's ham is a very convenient form of stainless steel in the form of a flask with two removable spring-loaded lids. It is these springs that allow homemade sausage, ham or pressed meat to be compressed under pressure. Belobok ham is delivered with a recipe book

and video instructions on the disk, this mold is made in Russia, here is her photo

Previously, my video recipe for cooking homemade chicken ham in a Belobok press-shaped ham was presented, recipe.

Today I am sharing another recipe for Belobok's ham, this is

pressed meat with mushrooms

For a recipe pressed meat you can use different types of meat, including poultry (beef, pork, lamb, chicken, turkey, duck) I use:

• A piece of lean beef and a piece of pork with a total weight of 1.3 kg and a few pieces of pork layer so that the meat is not very dry,
• champignons (you can use any other mushrooms) fresh or pickled - 5-6 pcs.,
• 2 cloves of garlic
• Salt - 2 teaspoons,
• nutmeg - a pinch,
• dry gelatin - 1 tablespoon (for a good bunch of meat),
• black pepper - a pinch
• balsamic vinegar - 1 tablespoon (I was just experimenting, it is not necessary to put it at all),
• glass of ice or very cold water

How to cook pressed meat at home

Pork and beef should be coarsely chopped (pieces larger than a matchbox), add crushed garlic,

salt, pepper, dry gelatin, nutmeg, balsamic or wine vinegar,

ice, mix well

and marinate in the refrigerator for at least 3 hours.

And you can speed up the process, marinate (scroll) the meat in the marinator, two cycles of 9 minutes will be enough.

Grind mushrooms for pressed meat, if they are small, put into the meat as they are, whole.

Insert a roasting sleeve tied on one side into the form of Belobok, put the chopped meat and mushrooms into it, along with the juice in which the meat was marinated, and tie it tightly.

Put the second cover on the ham and tighten the three springs.

You can cook pressed meat in the oven at 180 degrees for 1.5 - 2 hours, put the ham in a tray or baking dish, adding liquid there, so homemade pressed meat will not be so dry.

More tender and juicy pressed meat is stewed in water in a saucepan on the stove or in a slow cooker. Belobok's ham, along with the pressed meat, is placed lying down in a saucepan and poured with boiling water, if this recipe is adapted for a multicooker, then a silicone mat or a rag should be laid in it so as not to scratch the surface of the multicooker bowl. Pressed meat is stewed, as well as ham, for 2 hours.

After cooking, the Belobok form is removed from the container, cooled and put in the refrigerator for 5 hours, only after the specified time has elapsed, the ham can be disassembled and the pressed meat taken out of it, as it turned out - can be seen in the photo:

The cut of pressed meat and ham from Belobok meat is always different, it all depends on the size of the meat pieces and the filling itself. The recipe book contains various types of meat delicacies that can be prepared in the form of Belobok - from boiled sausages and ham to pressed meat, the filling can be prepared from minced meat, minced meat with minced meat with the addition of pieces of liver, chicken, turkey, sweet peppers, carrots, peas , canned corn, mushrooms, prunes, nuts.

If you don't have Beloboka ham, then you can cook

pressed meat from a pork knuckle or halves of a pork head

For this recipe, the washed parts of the pork head or shank are boiled in salted water with spices, onions and bay leaves for as long as necessary until the meat easily falls behind the bones, but less than for jelly. Cool the meat, remove the bones, but do not cut the large parts with the skin into small pieces, put them on gauze or a plastic bag in a deep cup with the skin out, all the small parts should get inside. Add grated garlic, ground black pepper. Tie the boiled meat of the heads or shank tightly and put oppression on it with a load. In this state, cool for about 5 hours, then release the pressed meat from the bag or gauze and cut.

Here is another tip on how to cook ham at home or pressed meat without using a mold or ham maker:

"We take a saucepan, put the prepared meat, on top of a saucer with a diameter slightly smaller than the saucepan and put a jar on the saucer, not filled to the top with water, which will work like oppression (load). And into the oven. Or into a large saucepan with brine. After ham will be ready, cool first at room temperature, then in the refrigerator.

Wishing you bon appetit!

Treat your loved ones for breakfast or serve as an appetizer a sandwich with homemade pressed meat! 😉

Cooking homemade ham in an air grill

recipe video from youtube

P.S. If the network is busy, you may not be able to access it, just try again several times 🙂

A simple recipe for pressed homemade pork head meat step by step with a photo. Easy to cook at home in over 2 hours. Contains only 211 kilocalories. Author's recipe for home cooking.

• Preparation time: 14 minutes
• Time for preparing: over 2 hours
• Amount of calories: 211 kilocalories
• Servings: 10 servings

• Complexity: simple recipe
• National cuisine: home kitchen
• Dish type: Snacks

Ingredients for ten servings

• Pig head 1 pc.
• Carrot 1 pc.
• Edible salt 2 tbsp. spoon
• Ground black pepper 1 tsp
• Onion 1 pc.
• Seasonings for meat 1 teaspoon
• Bay leaf 3 pcs.

Step by step cooking

1. The pressed meat of pork heads turns out to be very tasty, satisfying, it is an excellent appetizer and not bad for sandwiches, but it is also very budget-priced. It just takes a lot of time and patience to make it. We carefully scrape off all the dirt, blood, remnants of bristles from the surface of the head, after which we rinse very well - we should get a clean head, with a soft skin without bristle residues. After that, the pork head must be cut into several parts (well, unless, of course, you are going to cook it in a huge tank). Yes, and do not forget to throw away the pig's eyes when cutting. We put the pieces of the head in a large saucepan or basin and fill it with cool water. We leave the head meat in the water for several hours, the water must be changed several times during this time. After this procedure, all the remaining blood will leave the pieces of the head.
2. Then we put the pieces of the head in the pan (and if you have a pressure cooker, it is better to use it, this will greatly speed up the cooking process). Add the onion, cut in half (it is better not to peel the onion completely, but to remove only the top layer of the husk). Fill with water, put on fire, bring to a boil and after it boils, cook the head over low heat for at least three hours. If you cook in a pressure cooker, then salt, put three or four bay leaves at once, if just in a saucepan, then add salt when the water boils, and bay leaf towards the end of cooking. In parallel, separately boil the carrots until tender.
3. We take out the finished meat from the broth, let it cool slightly (but not completely).
4. Then we free the head meat from the bones.
5. Cut the meat with the skin into small pieces.
6. Add ground black pepper to the chopped meat, seasoning to taste.
7. We clean the boiled carrots, cut into small pieces, add to the meat. Optionally, you can also add dry ground or fresh minced garlic.
8. We mix everything very well.
9. Then we need a clean cotton cloth, or gauze, but the gauze must be folded in several layers. Put the prepared meat with spices and carrots in the center of a piece of fabric, collect it in a tight knot and tie it on top. We place a small oppression on top and remove the head meat in the cold.
10. We free the finished meat from the tissue and cut into slices. Serve chilled.

Pork head is rarely considered a serious culinary product. It is customary to cook jelly from it, and a good aspic is obtained from the tongue. But that is not all. It turns out that you can make very tasty pressed meat from a pig's head.

Everything ingenious is simple

Recently, the daily menu of any family is increasingly "attacked" by sausages. They have become a real attribute of a quick breakfast or a light dinner. This significantly reduces the cooking time, but does not give the pleasure that is felt after eating food prepared by oneself. And to do this is not so difficult. Take, for example, a pig's head. From it you can cook not only jelly, but also something interesting. There is a great recipe that makes it easy to make unusual pressed pork head meat. To do this, you need a pork head, garlic, onion, ground pepper, carrots, spices and water.

You need to prepare as follows:

1. Wash the pork head, cut into two parts lengthwise and put in a wide pan.
2. Pour the product with water and immediately put to boil for 4 hours.
3. After that, remove both halves from the pan, lay them out on the table and completely free them from the bones.
4. Then spread gauze on the table, lay one piece on it skin down and season it with spices.
5. Randomly chop the onion, carrot and garlic. Mix the products and spread the resulting mass over the first piece of the head.
6. Cover the whole structure with the second piece and wrap the resulting roll very tightly in gauze.
7. Set oppression from above and leave the product in this position for one day.

Pressed pork head meat prepared in this way is very tasty, juicy and aromatic.

A well-known product

In cooking, there are many dishes that are prepared in this way. Take, for example, brawn. By and large, it is the same pressed meat from a pig's head, designed in the form of a sausage. To prepare it at home, you will need: 1 pork head, 7 liters of water, 3 onions, 1 kilogram of lumpy pork, salt, 1 carrot, parsley root, spices, 2 bay leaves, herbs (parsley, dill) and lemon zest (for lovers ).

Preparing brawn is quite simple:

1. Boil a piece of pork and head with roots for 5 hours. Half an hour before the end of cooking, throw bay leaves and salt into the pan.
2. Lay out the finished product on a cutting table, free from existing bones and cut everything into small pieces.
3. Now the chopped meat must be boiled again together with onions and lemon zest. This will take approximately 1 hour.
4. Combine the boiled pieces with the rest of the ingredients and mix well. After putting everything on gauze, tightly twist it into a roll, tie it with twine, put it under arbitrary oppression and send it to the refrigerator for several hours.

Ready-made pressed meat from the pig's head should be served on the table, after cutting into pieces and sprinkled with plenty of herbs.

To cook pressed meat, you can use not only pork heads, but also legs. For variety, you can also add the meat of any bird. For the standard version with pork, you will need the ingredients:

• 2.5 kilograms of pork legs;
• 2 carrots;
• 1 potato;
• 3 bay leaves;
• 5 sprigs of cloves;
• a tablespoon of peppercorns;
• 2 onions;
• 5 cloves of garlic;
• salt;
• a few stalks of dill;
• 2 tablespoons of gelatin powder;
• 1 tablespoon of honey;
• a couple of juniper twigs and 10 berries of this plant.

Work begins with the most important:

1. Rinse, clean and dry with a paper towel.
2. Then grease them with honey and let them lie down for 15 minutes.
3. Fold the legs tightly in a saucepan, pour water and, slowly, bring to a boil.
4. Remove the foam from the broth, and then pour in the chopped vegetables and the rest of the ingredients. In this composition, cook the legs for at least 3 hours.
5. After that, remove the skin from the legs and cut off the meat.
6. Cover the prepared form with pieces of leather.
7. Grind the meat, mix with gelatin and put on top of the skin in a mold. Make several such layers. From above, again cover everything with skin.
8. Close the form, place a load on it and leave it in this position for a whole day.

It turns out very tasty pressed meat, which is well known in Norwegian cuisine. Scandinavians eat it with toast or special flatbreads, pouring sour cream sauce with dill. But everyone can decide for himself what to eat such yummy.

Appliances in everyday life

More and more appliances come to the aid of housewives in the kitchen. Designers are developing new devices that can facilitate work in the kitchen. One of these mechanisms is the ham. It makes cooking so much easier. A special recipe has been developed for each dish. Pressed meat, for example, is very convenient to make with this device. It is not necessary to take the head. For cooking, you can use the following ingredients: carrots, spices, sweet peppers and 2 eggs.

Everything is prepared in two stages:

1. Cut the meat, carrots and peppers into pieces, mix and set aside for a while (2 hours) so that the products are slightly marinated.
2. Add the rest of the ingredients and mix everything again.
3. Line the ham with foil and put the prepared mixture into it. Cover the device with a lid and place in a deep frying pan. Poke holes in the marked holes, and pour a glass of plain water into the pan. Put the structure in the oven for 1.5 hours.

After cooling, the finished product can be removed from the device and safely served on the table. Such a fragrant meat product can be put on bread in the form of a sandwich or served in a plate with a vegetable side dish.

Rich choice

Any hostess herself can decide how to make pressed meat. It all depends on the availability of food and auxiliary equipment in the kitchen. If there is no standard ham at hand, then the meat can always be cooked in ordinary cling film. The recipe is better to take easier. For this option, the following set of products is suitable: 1.2 kilograms of pork, a glass of water, spices, 3 tablespoons of gelatin, salt, a little garlic and onion (if desired).

The dish is prepared in the usual way:

1. Cut the meat into large pieces and place in a bowl. Then fill it with water and put on fire. During cooking, add salt, onion and pepper.
2. At this time, dilute the gelatin with cold water and set aside to swell.
3. Remove the cooked meat from the hot broth to a separate plate and let it cool. Then carefully disassemble each piece into fibers. Add minced garlic to meat.
4. Dilute the prepared gelatin with a little hot broth.
5. Moisten a baking dish with water and line the inside with cling film.
6. Pour a little gelatin on the bottom, and put a piece of meat with garlic on top. Then lay out in the same order until all the products run out. There must be gelatin on top.
7. Wrap the resulting mixture with the edges of the film, and put a load on top. Put this design in the refrigerator for 10-12 hours.

On the table, meat should be served abundantly sprinkled with herbs.