California Farm PorkLoaf in Aspic
This is a traditional farm recipe from my grandparents. When butchering a pig, nothing is thrown away, everything is cleaned, scrubbed, brushed, scraped, rinsed, till pristine. Originally made from the pigs head and tail, hard to find, but supermarkets and butchers still sell pig shoulders, so I adapted this recipe for pigs shoulder. I replaced the aspic from the pigs head by aspic made from the pork shoulder bone and bacon, and unflavored gelatin, plus cold water corn starch. Aspic makes this sweet and sour porkloaf turn solid so it can be sliced thin for sandwiches. Also called head cheese in England, Sulze in Germany, Fromage de tete in France.
California Farm PorkLoaf in Aspic
This is a traditional farm recipe from my grandparents. When butchering a pig, nothing is thrown away, everything is cleaned, scrubbed, brushed, scraped, rinsed, till pristine. Originally made from the pigs head and tail, hard to find, but supermarkets and butchers still sell pig shoulders, so I adapted this recipe for pigs shoulder. I replaced the aspic from the pigs head by aspic made from the pork shoulder bone and bacon, and unflavored gelatin, plus cold water corn starch. Aspic makes this sweet and sour porkloaf turn solid so it can be sliced thin for sandwiches. Also called head cheese in England, Sulze in Germany, Fromage de tete in France.
Open in Cookpad AppSteps
- 1
Bring to boil, then simmer whole shoulder overnight in ample water with quartered lemon and onion till meat falls off the bone. Remove meat, bones and bacon from cooking pot, measure depth of broth with measuring stick, add liver, now boil broth till condensed to one quarter of volume (about three hours). Dispose of bones, lemon and onion in garden fermenter.
- 2
Mash meat, liver, and bacon with potato masher or chunk in food processor, put back in broth to make a thick mix, like oatmeal porridge. Chop pickle spears in tiny pieces, mix in with meat. Ladle with measuring cup into large pot to establish precisely how many pints of meat mix you have.
- 3
Per pint of meat mix, add exactly the following measures of spices:
2 Tbs cornstarch dissolved in 2 Tbs cold water, Tbs vinegar, Tbs white wine, tsp sugar, tsp nutmeg, tsp mace, tsp of crushed clove,tsp pepper, tsp salt, tsp ginger, tsp sweet paprika, tsp thyme, tsp of crushed laurel leaf. Stir, bring to boil, 15 minutes. Pour mix into breadpans. When cooled, porkmeat mix will be solid. Rest overnight on counter to let flavors mingle.
- 4
Taste a slice. You can drizzle more apple cider vinegar over the top if preferred before freezing. Freeze in quart ziplock bags for the year. Cut in half pound pieces, wrap in wax paper, thaw in fridge till ready to use. When serving, slice thin. Excellent on bread with mustard. Enjoy.
- 5
Note: if you want more aspic to replace the cornstarch, put 2 pounds of pig feet in 2 quarts of water in crock pot or slow cooker, on high, 12 hours. Broth will turn to gelatin aspic when cooled. Half cup of aspic replaces one Tbs corn starch.
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