How to cook saltison from a pork head and legs in the stomach at home.

Saltison from pork head and legs in the stomach

Homemade pork saltison was prepared in the old days for major holidays. Along with homemade sausage and boiled pork, it usually occupies an important place on the holiday table among other traditional cold meat appetizers.

Ingredients: allspice, Bay leaf, pork, salt, caraway, black peppercorns, garlic

To prepare this dish, in addition to the main meat ingredients, you will need a pork stomach, which can be replaced with large intestines.

How to make saltison from a pig's head and legs.

Cut the pork head and legs into small pieces, which are thoroughly washed and cleaned.

Next, pour the prepared products with cold water so that the water only slightly covers them and place the container on high heat.

After waiting for the water to boil, remove the foam that appears with a slotted spoon and reduce the heat so that the boiling is barely noticeable.

While the meat for saltison is boiling, you need to thoroughly clean the intestines and/or stomach of mucus using table salt and a wooden scraper.

About an hour after boiling, add salt, bay leaf, black and allspice peas to the food to taste.

When the meat comes away from the bones well, it is removed from the broth and left to cool.

While the meat is cooling, peel and finely chop the garlic.

Then, the meat is separated from the bones and cut into cubes, after which it is mixed with chopped garlic and a small amount of cumin.

To the resulting mixture add approximately 2 cups of broth in which the pork head and legs were boiled to obtain the consistency of liquid porridge. Mix everything thoroughly.

The prepared stomach or large intestines are stuffed with this mixture, after which the stomach is sutured, and the intestines are tied with strong threads and placed in the broth remaining from boiling the head and legs. To prevent the stomach or intestines from bursting during cooking, they are carefully pierced with a fork or needle in several places. Cook over low heat for approximately 2 hours.

The finished saltison is removed from the broth, allowed to cool, after which a board is placed on top, on which oppression is placed. In this form, saltison is kept for about two days in a cool place. After this final procedure, it can be eaten.

It is advisable to store saltison in a cold, well-ventilated area, first filling it with melted lard or smoking it for at least 24 hours. If longer storage is required, saltison is rolled into jars.

See also video: Pork brawn. Saltison from pork head. (Salceson. Salceson). Cold meat appetizer.