Saltison from the pig’s head at home

Сальтисон из свиной головы в домашних условиях

Saltison – meat cold dish, which is the original appetizer, reminiscent of a sausage product. To prepare this delicious treat, you need patience and free time. Today we will tell you how to cook, saltison from the pig’s head.

Saltison from the pig’s head at home


  • pig’s head – 0,5 PCs;
  • garlic – 10 g;
  • carrot – 55 g;
  • onion – 65 g;
  • spices;
  • Bay leaf;
  • the pork stomach.


Before you make from the pig’s head, saltison prepared ingredients. Stomach wash thoroughly, gut-wrenching and again washed. Carefully remove the excess fat, vystavlyaem folds and RUB with fine salt. Put it in the pan and leave to proclivities all night. Morning stomach opolaskivaniem and soak in cold clean water.

For cooking delicious saltiana we need half a fresh pig head with ears and nose. So, cut it to pieces, scraping if necessary, the remnants of the bristles. Thoroughly wash meat and put into a pot filled with cold water. Leave for 40 minutes, and then the liquid is drained, and prepared the meat and fill with fresh water and put the dishes on a medium heat.

How to make saltison from the pig’s head?

After boiling, remove the rose gently on the surface of the foam, cover with lid, reduce heat and cook for 3-5 hours. For hours until cooked, throw in the pot treated roots and vegetables. 30 minutes potseluem broth to taste, and 10 minutes, throw the peeled garlic cloves. Once the meat is fully razvaritsya, carefully removing it from the pan and parse: throw away everything that does not look appetizing, and the rest cut into large chunks or cubes.

Сальтисон из свиной головы в домашних условиях

Strain the broth and all the vegetables and spices thrown in. To prepared the meat pour a glass of hot broth and stir. Fill the meat with ground pork belly, and gently even out. Carefully all stamps, all sew up the holes and put the blank into a roaster. Pour all the remaining broth, podsalvage to taste and proverjaem another 3 hours. Then the liquid is carefully drained off, and saltisons home from the pig’s head press plate, installed on top of a heavy load and reserve design for a day in a cool place. Then cut into appetizer slices and serve.


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