Smoked disznósajt with white wine and lemon

Ingredients

• 1 pork chop
• 300 g of pig’s skin
• 1 pig’s tongue
• 100 ml of pig blood (1 dl)
• 100 ml of dry white wine (1 dl)
• 1 tablespoon of savory (csombor)
• Grated zest of a lemon
• 5 grams of ground cumin
• 10 g of paprika puree
• 5 grams of ground cloves
• 10 g of ground black pepper
• salt (approximately 60 to 80 g)
• Pig’s large intestine and/or pig’s stomach

Cut off the ear from the pig’s head, remove the eye, scrape it with a knife, and wash it thoroughly. Cover the skin with cold, salted water.

Cook until the skin is tender and the meat separates from the bones. Cut the meat into strips and the skin into thin strands. Add the filtered blood, wine, salt, and spices, then a little broth, and mix well.

Fill the pre-tied pouch, insert the needle, and cook for 1 hour at 90–95 °C.

Remove it from the water, cool it in cold water, then place it on a flat surface and gently press it.

Once it is completely cooled, smoke it cold until it reaches a light brown color, then store it in the refrigerator for 2 weeks.