| How To Cook: |
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1. Wash the pig's head and singe off the hair.
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2. Wash the teeth thoroughly and remove the ears, then soak the head in cold salt water for 12 hours.
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3. Put into a large pan with the pork, veal, stock, herbs, vegetables, 2 teaspoons salt and ½ teaspoon pepper and bring to the boil.
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4. Simmer gently until the meats are tender 1½ - 2 hours.
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5. Remove the meats and cut the meat off the pig's head, then leave to get quite cold. Cut all the meats into slices.
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6. Spread a cloth wrung out in hot water in a deep bowl and line it with a thin layer of pork fat.
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7. Arrange the meat in layers of lean and fat, sprinkling each layer with salt, pepper and a few spices and cover with some more pork fat.
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8. Pull the cloth tightly together and tie securely with string, place in a pan of stock and cook for 20 minutes.
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9. Remove from the pan, drain on a plate, cover with a board and a weight and leave for 24 hours.
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10. Serve sliced for smorrebrod or with pickled beetroot.
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