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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean the pig's head thoroughly, removing tongue; split head open. | 2. Clean feet and hocks; place with the head in a large kettle. | 3. Cover with water, bring to a boil and cook until tender enough to remove bones easily | 4. Lift out meat and cool. | 5. Add onions and seasonings to broth; reduce by half. | 6. Strain and cool. | 7. Remove meat from bones and cut it into pieces. | 8. Skim fat from cooled broth; place in a kettle with meat and vinegar; bring to a boil. | 9. Turn into a mold or loaf pans and add as much of the liquid as it will hold. | 10. Place in refrigerator. | 11. When cold, this will set up firmly and may be cut into pieces for salads, sandwich meat or to fry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pig head	1			403.4676	0.0	89.7602	2.2667
pig foot	6			403.4676	0.0	89.7602	2.2667
onion	3		peeled sliced	192.0	44.832	5.28	0.48
salt pepper				403.4676	0.0	89.7602	2.2667
peppercorn	3			75.57600000000001	0.469	0.1608	8.2276
bay leaf	1			-	-	-	-
mace blade	1			403.4676	0.0	89.7602	2.2667
vinegar	3/4	cup		37.6425	1.6669999999999998	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.