Pork head

[A recipe for people who are not weak in spirit and for lovers of meat products such as brawn, saltison, etc.]

Pork head

Category: Meat dishes

Kitchen: ukrainian

Ingredients
pork snout	1 PC.
spice	taste

Cooking method

• A recipe for people who are not weak in spirit and for lovers of meat products such as brawn, saltison, etc.
• Our meat has become a little expensive ... we had to look for alternative low-cost recipes to make it both cheap and cheerful. From meat, this is a choice of all kinds of offal and inexpensive meat parts of the carcass. And since I have always loved with tender love a snout, or a snout, or a pysok in Ukrainian, I decided to experiment. There have been several such experiments, we liked it!
• Yesterday I bought such meat again, but I forgot to take a picture of the very beginning of the process, I came to my senses after boiling. Therefore, it will be "and in words ordered to convey."
• We sell both a whole pork head and one severed patch, that is, only a severed protruding part of the muzzle. She has no ears, cut below the eyes, tongue removed.
• Here is the head in the photo, the cut goes below the eyes, there is some kind of fold in the photo, almost along it. And the jaws are not separated, but held together on the skin with the meat.
• 
• When choosing this part, choose one where the skin with meat and lard is preserved as much as possible, that is, it is not trimmed to the bone, otherwise there will be nothing to cook. And then I often see that not only the cheek is cut to the bone, but also the fat and skin are cut out to the maximum below.
• Usually a rural pig is greased (burned with bristles) either with a blowtorch or with straw. The most delicious lard and skins crushed with straw! But from the soldering iron and straw, the skin turns out to be smoked. It must be scraped with a knife, cleaning out all the corners of the mouth. You can do it without much fanaticism, all the same, some of it will evaporate or be removed later.
• The head of a pig from a meat processing plant or imported is white, clean, it just needs to be washed. But it is also not as tasty (and sometimes tasteless like soap).
• Rinse the cleaned mouth well with water, cut the top and bottom into 2 parts. In a saucepan of suitable size, boil water and lower our snout there. Remove foam, leave small fire. Cook for 3-4 hours before separating the meat from the bones. In the middle of cooking, add salt and laurel, carrots, whole onion. Salt should be like jellied meat - slightly salted.
• Leave to cool in the broth.
• 
• We take out the cooled meat from the broth. This is approximately how it looked before cooking.
• 
• We carefully free the meat from the bones, they are easily separated. We try to select all the small bones in the place of the cut. Here are all the bones
• 
• We also remove this from the upper jaw, and also cut it off from the lower part.
• 
• Here's what we got
• 
• We rub our bread with seasonings, garlic, pepper ...
• 
• and add like this
• 
• We wrap our meat with a strong thread, forming a sausage
• 
• We put in the refrigerator under the press for 4-5 hours or overnight. In the morning we release from the threads, rub on top with pepper, garlic, cut and ...
• Bon Appetit!
• 

Time for preparing:

6 o'clock

Cooking program:

plate

Note

And now creativity!
Such a boiled head can be cut into pieces, add lard, boiled tongue, boiled carrots and roll them on cellophane or gauze - there will be brawn.
If such cut meat is placed in a processed pork stomach, then we get saltison (in Ukrainian kOvbyk)
Such finely cut meat can be added to the production of homemade sausages.

The dish turns out to be very profitable, from a snout of 2 kg I received a roll of 1.2 kg and a pan of broth for borscht for 20 UAH. I freeze the broth and use it when I cook borscht, for another it is not very suitable.

All my life I adore this penny - the meat there is neither meat, nor fat, nor cartilage, something in between, elastic and tasty. My husband put it this way - soft plastic. I cook borscht with a nickel and beef brisket, oh, it turns out delicious !!!

Prepare such a roll, it takes longer to write than to do, honestly!

Svetochka, thank you very much for the description. I really respect those who know how to disassemble their heads. I myself am hiding behind my mother. This seems to be the second recipe for cooking from the head. Thank you! I know it's very tasty!

I think! It is necessary for the husband to incite this to do.

I myself am hiding behind my mother

And I am for my husband

[svetta]

svetta, Yes, beautiful! Tasty and so I immediately wanted to cook! Thank you very much for the details in the recipe!

Great head cooking option!
We also switched to offal. The meat is very expensive.

I mainly make brawn from the snout. Profitable and tasty!

Sedny bought lungs in one shop, hearts (there was a discount) now I'll boil, twist them and put them in the refrigerator in packages. And then, as necessary, I will start up all sorts of fillings.

Quote
I myself am hiding behind my mother
And I am for my husband

about! idea!

Great head cooking option!

Helen, I still remember your galantine! I would try ..

And just now in the store I saw only the patches themselves. So round. I wanted to take the dog. We have 100 rubles. And what to do with them, in the sense of just a patch.

[Irina]

Irina, some dimes will still be harsh, although if you simmer and cook them for a long time, they can be very tasty. Ears do eat, and there will be stronger cartilage.

Some dimes are also tasty, they resemble the tongue.

[svetta]

svetta, I’m also boiling my head, but we eat it the way I took off which piece I ate. But I would never have thought of molding such a sausage. Now I know. Thank you.

[Tumanchik]

Tumanchik, Bridge, Anatolyevna, tuskarora, Tusya Tasya, thanks for leaving feedback on the recipe.
Yes, indeed, not every housewife will be able to tinker with a pig's head: those teeth, a nose ... But I am a predator by nature, I am a Dog, so I love all kinds of meat and am not afraid to cut it. But I did not process the intestines myself, the smell completely holds back, I take ready-made ones.

I agree, the head meat is very tasty. I have to buy it. ... True, the husband grinds the skin with a gas burner for his daughter. Then I pour boiling water over it, covering it with a rag to steam up. And with a knife I scrape off A. Then I make the men knock out their teeth, I can't cook with them, byrrrrrr. I never rolled a sausage, I didn't have enough imagination Thank you for the idea! Must be applied. And this is Svette

[Sveta]

Sveta, great idea, take a note of the roll. I only make jellied meat out of my head, or I make brawn and pate, but I grind it. A piece is tastier and more beautiful. Just look for a head, we also began to sell without cheeks.

There was not enough space in gratitude, so I am adding here: "I don’t thank you for the abundant salivation and sharp sucking under the stomach, associated with hungry stomach cramps!" What are you doing, Sveta? At my dacha, farmers bring meat only on weekends.

I sent the link to my mom. I'll see for myself what we have in the meat about the heads now.

Drooling began to flow. Piglet is the most delicious from childhood!
When mom cooked jellied meat, she always gave me a nickle :))

The only BUT, sadness is sadness, now some tasteless pork is sold
In Matskve, there are definitely tasteless heads in stores (I got it a couple of times in Auchan) And the fish soup and hooves are not the same as before

[lira3003]

lira3003, so you have a pork head of your own, it is the very best! I envy in a kind way, and you can cut off without being greedy.
Elya_lug, and now I will try to grind such meat coarsely according to your instructions. Before that, I was chopping and chopping for brawn, but I did not think of scrolling.
dopleta, thanks for the flattering review for me. Larissa, are you really preparing your head?
Giraffe, grab your head and cook, it's delicious!
hawk, I wish you to find on sale a real peasant pork head, the store is heaven and earth, some kind of artificial taste.

[Sveta!]

How does it taste! I really like to have more cheeks ... As for me: cheeks are the most tsimes!
My employee had her own farm, so no one ate her head.She taught me to this delicacy.
Yes, there is nothing to teach; once treated - and I was gone!
Thanks for the intricacies of the process, Sveta!
For me, this topic is a godsend!

I liked everything very much, I really respect both meat and skins ..... BUT TEETH .... How to get rid of teeth in the conditions of a city quartet, I will never cook with my teeth. Somehow you can get rid of them in their raw form (cut it off or something). There is nothing to knock out, there is no ax in the apartment. Thank you

BUT TEETH

: lol: When I first saw a pig's head with teeth, I offered my husband to brush them with toothpaste.

He didn't understand me.

[Mikhaska]

Mikhaska, the cheek will not be cut off only at the pork head, which was cut off by itself. Bazaar sellers try to remove everything more or less edible to the maximum. Therefore, I take the snout from only one trader, I make an agreement with her in advance and they cut it off in front of me.
Byaka zakalyaka, Marinochka, I can only advise one thing - wrap your head with gauze and cook like that. It is almost impossible to remove the teeth, and if cut out together with the bone, then half of the edible remains.

You are a real hohlushka, Svetik! You put a mustache into business! Waste-free production has almost turned out. I am making a similar thing, only from a whole head, cut into 2-4 pieces depending on the size. I boil the tode tongue with my head, and then I cut the tongue with coarse straw, mix with the meat-lard removed from the head (I don't grind it - I just separate it from the bones as it happens), add more garlic and pepper and put it in a specially purchased for this case oval-shaped plastic colander, pre-lined with a cloth, cover the top with the edges and put it in the refrigerator under the press. Mustache - I don’t twist any rolls, laziness, mother to me, everything is already grasped like a monolith, and you have an order for patience. By the same principle, you can cook from pork drumsticks, cooked together with a hoof, so that it solidifies better. As "meat" additives (if the head is very greasy), you can use a boiled heart.
Py. Sy. As for the teeth - I force my husband to knock them out (in the sense of the head), and cut out his eyes, otherwise I can't eat - I still remember the workshop of the meat-packing plant, where they cooked whole heads for the so-called "pressed meat", the impressions lasted for almost 20 years

[Scarlett]

Scarlett, Tan, you, too, are a Khokhlushka, what miracles you describe! Thanks for the colander idea, I will definitely try to cook it.

[svetta]

svetta, not purebred, but there are trochas, you like fatty stuff, me too, I even like my husband's borscht, so I try to compensate for the fat content somehow. My mother-in-law does saltison, so they and her sister-in-law cut everything with SUCH nibbles as they get it - I can't eat IT, and my husband twists his nose. So I got used to turning everything on saltison in a meat grinder with a grid for 3 holes - which is used to make sausages.
And yet - I forgot to add - you can add a beef shank for more meat. Separately, we do not really respect beef itself, but in a mixture with pork - tada yes And it is even better for solidification, although there is enough cartilage in the head. Previously, in fact, I made this thing from two heads - a pig's and a beef, but since then, as one day I personally had to scrape and disassemble a beef head, I passed
By the way, when I saw the recipe for chicken roll at our Chuchelka - I no longer use laces, only film - it is more convenient and faster, otherwise the meat is always full of yak pig

[Scarlett]

Scarlett, Tan, I will tell you a terrible secret - I have never been a Ukrainian from any side (even my husband is half Bulgarian). But I grew up like this !!!
I will use your advice on mixing meats. It tastes better to me, too, when beef is added, a little, it gives a different, richer taste. When I make cutlets, I will scroll at least 100 g of beef for taste.

By the way, when I saw the recipe for chicken roll at our Scarecrow - laces I don't use it anymore, only the film is both more convenient and faster, otherwise the meat is always full of yak pigs

I don't understand - laces or skins ??? Otherwise I wrap the chicken roll in skins.

And that's not true. Cowboy is not Ukrainian at all. This is ours, Kuban! In all our villages, they cook it and use it with gorilochka! Garna is a little thing. But not dietary at all. And we have somehow spoiled ourselves, we do not use such offal and "limbs". I even take a potbelly for minced meat, so my husband twists his nose: they say, can't you feed us normal meat? In short, we got drunk in the Kuban.

[Nana]

Nana, a cowboy in Ukrainian, just like a gorilochka, and "garna" We, too, rarely know how to cook such offal from young people. And I myself never take a puzanin (we talk about podcherevok), it doesn't spin well. We also got drunk)))

girls, and then put the meat in Belobok and let it cool in it, do you think, is it possible?
And the drool does not flow, but flows

belly

Light, and they make a potbelly in the oven, right?

Light, and they make a potbelly in the oven, right?

Of course they do. You can marinate with spices and mustard, roll into a roll, and top with sour cream with garlic.

[mowgli]

mowgliNatasha, thanks for Belobok for reminding me! Well this is a great solution !!! And then I should be bored in the mezzanine, only today I thought - to sell, or something ...

And I will immediately answer you about the puzanin - I always buy not in a piece, but in a layer, it is thin and always meaty, since it is young, there is little fat. I rub it with spices, roll it up with a roll (you can put prunes or half-cooked carrots inside), tie it tightly and in a slow cooker for Stewing for 2.5-3 hours, turn it over. VKUUUSNOOOO !!!!
Vaughn and ANAS already answered, very tasty too !!!

[mowgli]

mowgli, I make a belly roll in a slow cooker according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=409688.0

Something I stopped receiving notifications from this tasty topic

I don't understand - laces or skins ??? Otherwise I wrap the chicken roll in skins.

No, no, I don’t use LACES - I just have the power to wrap them in foil at once - and faster, and the kitchen is cleaner. "Recently, a rare g .... No taste or smell. Although on the market they sell like home broilers, beautiful and yellow, and the taste is like grass with grass ...
The easiest way for a puzanin is to spread it with salt-pepper-ground ldavrushka and garlic, roll it up, marinate for a day in the refrigerator and steam it in a bag (I do it in a cartoon). Cool under pressure. ... If folded in cling film - you can do without a bag, which I have been using lately

Recently I again made brawn out of my head. This time, I cut the meat with a medium-sized knife, added fried pork liver, lard in cubes. Wrapped everything in cling film and cooled it under pressure. Oh and delicious !!!

Somehow, I also got a pig's head, but I was not going to do something with it. And because they took a whole pig and there was plenty of meat, I gave up my head. Bookmark recipe. Who knows, maybe it will come in handy

Sveta, thanks for the recipe. I made a sample from a small patch: stewed it in a slow cooker, then boiled a little salted bacon with a promyat in the same place (it did not chew well, so I decided to put it into brawn with a nickel). It was necessary to put everything out together, but good thoughts come late. Then I cut everything into small pieces, sprinkled with seasonings, a little soy sauce, cut boiled carrots into pieces, mixed and into a ham. And I decided to boil everything in it for another hour. The ham maker stood in the refrigerator overnight - and an excellent, delicious piece of brawn came out. Today at the bazaar I have already bought a half-kilogram penny for new feats. Thanks again!

[csv]

csv, Sveta, I recently made it from dimes, we sell them separately in the store. I boiled it until tender, then spread the remnants of the minced cutlet on them, rolled it up and baked in the oven for half an hour at 200 degrees.Has cooled down under pressure. Delicious!!!






And I somehow forgot about my ham, it's for brawn. Thank you for reminding.

a pig was bought from a private courtyard ... got a free head
I cut off my cheeks. Grilled in a cartoon in onion skins, with carrots, onions, bay leaves, sweet peas, rosemary, coriander and mustard seeds, baked one cheek under the grill after in the oven, left the second with = part of the boiled
I cut out jaws with teeth, eyes and palate (I gave it to the dog to cook food), boiled in a large saucepan on the stove with sweet peas, carrots, onions, coriander and mustard for 4 hours on low heat, salt in an hour, chipped with a knife, put in a container, mixed with chopped carrots from the broth and added crushed garlic in a mortar, impromptu oppression on top and in the refrigerator



got two cheeks and pressed meat ...
it was necessary, of course, in cloth or gauze ... but just in a container it's not bad

[katko]

katko, Katya, you are great! Now you rarely find such hostesses who are ready to tinker with a pig's head.
Probably, I'll buy dimes tomorrow and make a brawn. Already saliva in the mouth ...

[svetta]

svettayes you are exaggerating
I must confess that I used to give up my head, since I have no experience working with it .. and I’m too lazy, why hide it ... but then I decided .. and it seems like nothing complicated, my friend chopped it up well, we cut out teeth with teeth , and cheeks separately
I tried it for breakfast today, it seems to work well
here is a cheek piece baked under the grill a little

I also buy a head periodically. I like to take it whole, with cheeks and tongue.
I cut off the cheeks and cook them separately. I boil the rest of the head, disassemble and press in Belobok. We love this meat very much. And about one and a half kg of ready-made pressed meat, and about 800 grams of cheeks, we have only 200 re. Communism is straight!
But first of all it is very tasty !!! Therefore, I strongly advise you not to be afraid of trouble with your head. But buy and try to cook.

But first of all it is very tasty !!! Therefore, I strongly advise you not to be afraid of trouble with your head. But buy and try to cook.

Helen, golden words!

Everything, you all made me go to the South Market for all the goodies. I, in contrast to Sveta, was born a hohlushka, both by my father's and mother's roots, but I grew up in Russia / this is how the working biography of my ancestors developed, even my great-grandfather after the Kiev Theological Seminary was sent to serve in the Far East, and only with my parents, and later with my husband where just didn’t live /, so this offtopic to the fact that I love this piggy business was always cooked by both great-grandmother and grandmother, mother, however, did not move on to such feats, but I practice often.
And you can ask: what is a flank / see what is beef / and what is done with it?

[tati-ana]

tati-ana, the flank is like a pig's underwire, a part of the carcass located under the belly. Usually used for rolls, stewing, can be used for minced meat. Beef flank is usually low-fat, unlike pork belly.
Good luck with your cooking! I'm waiting for the report.

[svetta]

svetta,
Sveta, I, read, took two-thirds of your recipes to my bookmarks and, gradually, use it. So I cooked cakes according to a custard recipe, and there is even a photo, but there are problems with reports, there is only enough time to read, everyday affairs / migrated to permanent residence /. So I only give out a deep bow and big thanks.

[Svetta]

Svetta, I am grateful for the fact that prompted to buy a head. Cheap and tasty. I used everything, even the broth. I immediately cut off the cheeks and got a very tasty cheek.
There she is

raw

and there were such 4 boiled things (there was only one left, the rest had already been distributed)

From the remaining head, a very tasty pressed meat turned out, not even fatty at all. I didn't take a photo.

[Lyi]

Lyi, here is a smart girl, here is a hostess! Everything went into business, and broth, and meat, and salko. Well done!

I carry my "thanks" for the recipe

[Love]

Love, wow, how delicious it looks in the photo! Thanks for cooking.
I have forgotten something about the headache, now I am going to the bazaar to look for suitable meat.