Ukrainian Hog's Head (Head Cheese)

Ingredients

• 1 pig head, with tongue
• 1 tablespoon salt, as needed (or more)
• 1 small onion, quartered
• 1 garlic clove
• 1 bay leaf
• 6 peppercorns

Directions

1. 1

   Have the hog's head cut into quarters by the meat dealer.

2. 2

   Remove the brains, teeth, snout, and eyes, but retain the ears.

3. 3

   Cut off the fattest part of the head for lard. Scrape and wash each piece thoroughly. Wash, trim, scald, and skin the tongue.

4. 4

   Soak the meat in cold water to cover for 30 minutes to extract the blood.

5. 5

   Drain and wash again. Cover the meat with fresh cold water; add the salt, bring to a boil, and skim. Cover and simmer for 1 hour.

6. 6

   Then add the remaining ingredients and continue cooking until the meat separates from the bones.

7. 7

   This will take about 5 hours or longer. Be sure to simmer the meat over a LOW heat during the entire period of cooking. Rapid boiling will make the meat stock milky in color.

8. 8

   Drain off the meat stock and save it.

9. 9

   Remove the onion, garlic, and spices. Pick out all the bones from the meat. Cut the meat into coarse pieces.

10. 10

    The stock may be flavored with a freshly crushed clove of garlic and then strained.

11. 11

    Season the stock to taste.

12. 12

    If a firm jelly is desired, soften 1 tablespoon of gelatine in 1/4 cup of cold water and then stir into the hot stock.

13. 13

    Put the meat into a mold and add enough strained stock to cover it. Chill thoroughly. Remove the fat from the top. Serve the drahli in slices.

14. 14

    Traditional Ukrainian Cookery.