Presskopf alsacien

Name: Presskopf alsacien
Total time: 240 min
Yield: Serves 10
Cuisine: Alsace
Ingredients: 1 pig’s head, cleaned and split (3 kg / 6.6 lb); 500 g (18 oz) pig’s feet; 2 yellow onions studded with cloves; 4 carrots, cut into chunks; 200 ml (¾ cup) white wine vinegar; 300 ml (1¼ cups) Alsace Riesling; 10 gelatin sheets (20 g); 1 bouquet garni (thyme, bay leaf, parsley); 2 tbsp coarse salt

Alsatian pork head cheese

⏱ 240 minServes 10Hard420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients10 servings

1pig’s head, cleaned and split3 kg (6.6 lb)
500 g (18 oz)pig’s feet
2yellow onions studded with cloves
4carrots, cut into chunks
200 ml (¾ cup)white wine vinegar
300 ml (1¼ cups)Alsace Riesling
10 leavesgelatin20 g
1bouquet garnithyme, bay leaf, parsley
2 tbspcoarse salt

1 pig’s head, cleaned and split 3 kg (6.6 lb)
500 g (18 oz) pig’s feet
2 yellow onions studded with cloves
4 carrots, cut into chunks
200 ml (¾ cup) white wine vinegar
300 ml (1¼ cups) Alsace Riesling
10 leaves gelatin 20 g
1 bouquet garni thyme, bay leaf, parsley
2 tbsp coarse salt

Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very large cast-iron pot (30 cm / 12 in across)

1 large rectangular terrine (32 cm / 12½ in long)

1 chef’s knife (25 cm / 10 in blade)

1 fine sieve lined with cheesecloth

1 bowl of cold water for the gelatin

1 medium stainless-steel ladle

1 wooden cutting board

1 refrigerator at 4 °C (39 °F)

03 — Method

Soak the pig’s head and feet in cold salted water for 4 hours, changing the water several times.
Put the meat in the pot, cover with cold water and bring to a simmer, skimming often.
Add the vinegar, Riesling, carrots, onions, bouquet garni and coarse salt and cook for 4 hours.
When the meat comes off the bone easily with a fork, lift it out and let it cool slightly.
Bone carefully and cut the meat into 2 cm (¾ in) cubes. Strain the broth through a cheesecloth-lined fine sieve.
Soften the gelatin in cold water, then stir it into 500 ml (2 cups) of the hot strained broth.
Pack the meat into the terrine, pour over the gelatin broth and refrigerate for 24 hours before unmolding and slicing.