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Sylte-(head cheese)




Source of Recipe


Norway


Recipe Introduction


Slice this thin for cold cuts.
Brine; water to cover rolls and salt to float an egg. A little brown sugar may be added.


List of Ingredients




1 Hog head
onions
garlic
Nutmeg
salt
black pepper




Recipe



Clean the head thoroughly. Use a stiff pointed brush and a garden hose to clean out ears and snout. Cut up the head if desired or find a large pot (canning kettle) to cook the head in. Boil meat with onions, garlic, salt, black pepper, water and nutmeg about 3 hours or until meat is falling off the bones. Allow to cool. Pick meat off the bones in large pieces.
Place a clean cloth in loaf pan Cut meat into strips and arrange on cloth, alternating lean and fat meat. The rind of meat should be placed so it is on outside of roll. Season with salt, pepper and allspice to taste. Roll up cloth as tightly as possible and wrap string about the rolled cloth to secure. Place a heavy weight on top and press overnight. The cloth then may be removed and the loaf will retain its shape. Place rolls in brine for 48 hours before using.