What is soused hogs face?
In Danish that’s simply called “Sylte” – which is a word of doubble meaning. It’s slang for head, but also means “to pickle”. This is how it’s made: Ingredients for 6 servings A hog’s head 4 chalott onions 4 TBsp fine salt 10 whole peppercorns 4 whole laurel leaves 2 twigs of fresh thyme Later: 2 large onions 5 peppercorns – freshly ground Cover a whole hog’s head with water, add chalott onions, salt, peppercorns, whole laurel leaves and fresh thyme, bring to a boil, and let simmer until the meat is easily picked off the bones. Take the head out of the soup, pick off the meat, and let cool. Meanwhile sift the soup, return to the pot, and reduce over high heat to about 6 cups. Cut the meat in small cubes, chop the onions, and mix both with freshly ground pepper. Put in 1 or 2 bread baking-pans (depending on size), and pour the reduced soup over the meat and onions. Allow to cool, before refrigerating for at least 12 hours. The gelatine from the head should make it stiff enough. One does
