Pig head
As a pig's head (even pig's head ) is called the processed head of the domestic pig in the brain, eyes, tongue and throat are removed. In the past, it was often fried as a showpiece at cold buffets or served boiled and boned with horseradish . Today it is rarely available in Germany in whole or unprocessed in stores.
For the production of meat products , the pig's head is usually first gently boiled, cured and boned. The remaining part of rind , muscle meat, fat and connective tissue is technically called a mask and is mainly processed into brawn and sausage . The tongue is used separately.
The conservation of a pig's head is described in the Economic Encyclopedia by Johann Georg Krünitz from the 18th century:
"You rub it with salt, put it in a flat port, pour vinegar over it so that it goes over it, put a few slices of horserad on it too; then it will last quite a long time, and if it is to be eaten, it will be placed in the water for a couple of hours, then served with wine and lemons as you wish. "
The encyclopedia contains detailed instructions for the difficult carving of the pig's head:
“A pig's head cooked in the manner of a wild pig's head is cut up in the following way. Put him with his trunk on his left hand, put the knife in front of him at the back, imbrochure the fork in both nostrils, take his ear with the napkin, and turn him to the right, cut away the nasty black skin, and some Snacks from the cheeks. If you can't get by with that, you can do the same on the other side [...] or loosen your ears and cut down a number of delicate pieces [...]. "
The pieces of meat were then served with a broth made from wine vinegar, pepper, mustard, juniper berries and parsley.
The muzzle, cheeks and ears are usually cured or cooked, the ears are also dried or raw as dog food.
literature
- Richard Hering: Herings Lexicon of the Kitchen . Ed .: F. Jürgen Herrmann. 20th edition. Pfanneberg , Haan-Gruiten 1990, ISBN 978-3-8057-0587-5 (first edition: 1907).
Web links
Pig head | Pork cheek | Back fat | Pork Neck | Pork breast | Stalk cutlet | Loin chop | Fillet | Pork belly | Abdominal flap | Pig bow | Ham | Knuckle of pork | Pointed bone | Pig tail