How To make Hog Head Cheese (Festival)
10 c Water
2 1/2 lb Pork meat
1 Pig's foot
2 t Salt, divided
3/4 lb Onions, chopped
1 T Parsley flakes
1 T Celery flakes
1 c Green onion, chopped
1 t Black pepper
3/4 t Red pepper
Measure water into 5-quart saucepot. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and pig's foot can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, teh remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones from meat. Place meat in food processor bowl. Chop well but do not puree. Mix chopped ingredients and reserved liquid. Pour into 9"x13"x2" pan. Chill thoroughly. Makes 60 servings of 2 Tablespoons each.
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2 teaspoons Cinnamon
1 1/2 teaspoons Ginger
1 teaspoon Grains of Paradise -
1 teaspoon Nutmeg
1 teaspoon Galingale -
1/2 cup White Sugar
1 bottle Red or White wine
Whisk the sugar into the wine until dissolved. Mix the spices spices, well ground, into the wine (or put them in a coffee filter floating in the wine if you don't have a good cloth for straining). Let the spices stand in the wine for at least 3 hours (preferably overnight), then strain the wine through fine cheesecloth or muslin until the wine is as clear as you can get. This wine is best served after a day or two.
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PIGs head into Delicious Cold Cuts!!
It´s time to make food from the head i prepared, and i´m making a traditional, norwegian cold cut called SYLTE!
Farmer E
Postboks 145
2101 Skarnes
Norway