Disznósajt, Hungarian head cheese

Ingredients

• 1 pork chop
• 1 kg of pork cheek
• 800 g of pork shoulder (pork neck)
• 1 pig’s tongue
• 500 g of pig’s skin
• 10 grams of bacon
• 5 cloves of garlic
• 20 g of crushed black pepper
• 50 g of red paprika
• salt (approximately 80 to 100 g)
• 0.5 to 1 litre of cooking broth
• Pork stomach and/or pork large intestine

Peel the garlic, crush it with salt to form a paste, then add it to the chopped meat along with half a liter of cooking broth. Season generously with salt and spices, and mix well.

Firmly stuff the pig’s stomach, which has been cleaned and soaked in cold, salted water, or the large intestine if the stuffing won’t fit in the stomach. Sew up the opening with thread. Cook for 1 hour at 90–95 °C, then drain.

Place the pâté on a board, prick it several times with a fine needle, then press it under another flat board.

The thinner, leather-wrapped version cooks faster and doesn’t need to be pressed. It’s best eaten fresh, but can be stored for weeks, or even months, if smoked cold or frozen.