Pork saltison

Pork saltison

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Medium

Directions

Share

I’ve got couple of pig ears and feets with trotters from local supermarket. Very coarsely chopped everything, boiled in water for 5 min and discharged liquid. Slowly cooked (~85 C) with celery root, carrots, bay leaves, salt, black pepper and cubeb pepper overnight. Next morning separated meat and stock. Meat was coarsely minced. Stock was reduced to ~1/4 of the initial volume, added parsley and shredded garlic and loaded everything in collagen casing. After overnight refrigeration got this lovely creature. I would recommend to use it with horseradish or mustard.

(Visited 1,385 times, 1 visits today)
previous
Caraway Capocollo
next
Cured Beef Brisket
previous
Caraway Capocollo
next
Cured Beef Brisket

There are no comments yet

× You need to log in to enter the discussion

    By continuing to use the site, you agree to the use of cookies. more information

    The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

    Close