Pig's Head Roll
20 servings
360 minutes
Head cheese is a traditional dish of Belarusian cuisine with deep roots in agriculture. It is a hearty and aromatic treat that symbolizes careful handling of ingredients and the ability to turn simple components into a true gastronomic find. The meat, simmered in broth with roots and spices, acquires a rich flavor, while garlic and cloves add zest. The finished roll has a dense texture; it is sliced thinly and served chilled, often as an appetizer for strong drinks. This dish is perfect for family gatherings, emphasizing homey comfort and the atmosphere of warm meetings. Thanks to the spices and pressing process, the roll becomes rich and harmonious in taste, while its appetizing aroma evokes pleasant memories of traditional cuisine.
1
Carefully cut the skin from the head in one piece.
2
You can remove the lower jaw and carefully cut off the nasal part — to take up less space and avoid small bones. First, cut off all edible parts.
3
Boil the head and all cut edible parts (except skin) with roots, bay leaf, and salt for 3 hours after boiling, cool in the broth. Remove bones and cartilage.
- Pig's head: 1 piece
- Bay leaf: to taste
- Salt: to taste
4
The meat is chopped and sprinkled with chopped onion, salt, pepper, ground cloves, and garlic. It is rolled in skin and tied with twine every 5 cm to form a thick loaf. It's better to use less fat; I use 10% of the meat's weight.
- Onion: 3 heads
- Garlic: 10 cloves
- Ground black pepper: to taste
5
Place in boiling broth for 2 hours and let it cool in it. After removing, place under a weight in a cold place overnight. Store in the refrigerator. Serve cold, slicing into 1 cm pieces.
- Pig's head: 1 piece