Pigs Sylte

Ingredients for Pigs Sylte

Instructions for Pigs Sylte

To prepare the Pigs Sylte recipe, please follow these instructions:

Get the butcher to rinse, scrub and clean the pig head. Rinse both swine heads, hearts and tongues thoroughly when they get home, and then put it all in a large pot in so much cold salted water that it just covers. Bring the water slowly and let the meat boil for low heat and under low until it is so tender that it falls from the legs. It takes from 2½ to 3 hours. Then take the meat off the saucepan, flake the tongues, pil the meat of the pighead and cut both kinds of meat plus the calf heart in small pieces. All the fat from the head plus the prettiest of the sword is cut into lasting bites. Mix all spices thoroughly. Put a layer of meat and fat bites in a suitable mixture at the bottom of a bowl or deep dish. A thin layer of chopped onion is then poured over a spoon of spice mixture, so a new layer of meat and fat, a thin layer of onions, etc. until the bowl is almost filled up and all ingredients are used up. The soup the meat has boiled in, say, boil a little and pour over the meat so it just covers. Then put the palm of the hand on top of it all and carefully gently up and down a couple of times with your hand so that the spices can really mix with the meat. Put a slight pressure on and cool the jam until it is eaten and at least until the next day. Before serving, cut it into suitable slices and serve with pickled beetroot to plus a teardrop.