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Stuffed Pig's Head

15 servings

Ingredients

• 1 pcs one-year-old pig's head
• 250 g bacon
• 250 g lean pork
• 250 g veal
• 2 pcs onions
• lemon zest (a little)
• 3 pcs eggs
• 50 g butter
• salt (a little)
• pepper (a little)
• mace (a little)
• 1 tbsp fine herbs
• 9 tbsp grated breadcrumbs
• cooked ham (a little)
• roasted veal (a little)
• tongue (a little)
• pickled beans (a little)
• pearl onions (a little)
• gherkins (a little)
• pistachios (a little)

Instructions

1. Serves 15.
2. Singe and clean the head of a one-year-old, not-too-fat pig, cut it lengthwise, and carefully remove all bones, keeping the head intact.
3. Lay it flat on a board with the outside facing up.
4. For the stuffing, finely chop 250 g bacon, 250 g lean pork, and 250 g veal with 2 onions and a little lemon zest, then mix well with 3 eggs, 50 g butter, salt, pepper, mace, 1 tablespoon fine herbs, and 8 to 10 tablespoons grated breadcrumbs.
5. Spread a thin layer of stuffing over the head, then layer with strips of cooked ham, roasted veal, and tongue, as well as small beans pickled in vinegar, pearl onions, gherkins, and pistachios.
6. Spread another layer of stuffing over this, cover again with the same ingredients, and continue until the head is completely filled.
7. Carefully sew it together, sew a piece of rind onto the open bottom side, gently press the head back into its original shape, bind it tightly in a cloth with string, and cook slowly for 3 to 4 hours.
8. Remove and set aside to cool.
9. After about 1 hour, remove the cloth and let it cool completely.
10. Serve with remoulade sauce.

Modernized from a treasured 19th-century German cookbook.