Sylta

Pork

Ingredients

  • Sylta Headcheese
  • serves 20 to 25 when served with other meats.
  • A hog's head is used to prepare this meat loaf. If you can not
  • find a hogs head use the following meat adjustment:
  • 4 to 5 lbs pork shoulder, with some fat and bone (pork butt may be used)
  • 2 to 3 lbs veal shoulder, with bone
  • 4 large pork hocks

Directions

Use 1/2 hog's head (5 lbs), 2 lbs lean pork and 2 1/2 lbs veal
shoulder. Clean and singe off hair and bristles. Clean teeth with
a stiff brush and cut off ears. Soak in cold water for 6 to 12
hours, changing water. Place meat and hocks in boiling water, in
which has been added 4 teaspoons salt, 30 peppercorns and 20 whole
allspice. simmer 2 to 3 hours, or until tender. Remove meat from
broth, save broth and cut meat in slices. Spread cloth or towel,
wrung out in hot water, in a deep bowl. Line with cooked rind from
pork hocks, right side down. To sliced meat, add 3 to 4 tablespoons
crushed whole allspice (measure after crushing with rolling pin).
Add 3 to 4 Tablespoons salt. Arrange in cloth. Cover with rind
if any is available. Pull cloth together tightly and tie with
string. Put back in broth. Cook slowly 5 to 10 minutes. Lift
out so it doesn't stick to the bottom. Remove to a platter, cover
with a board and put weight on for 24 hours. Set in a cool place.
Remove cloth after that time and wrap in a fresh cloth that has
been soaked in salted water. Put in a plastic bag and refrigerate.
Serve sliced thin with pickled beets.


With a little bit of searching and the help of a translator page I managed to find your much sought after Sylta recipe. I was listening to NPR this morning and "The Splendid Table" was on, and it made me think of the recipe.

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Submitted 3/19/06.
Source:
Submitted By: Darren Johnson
phormula44@hotmail.com
Sylta