Sylte (Head Cheese)

Directions

1. Clean pigs head thoroughly under running water.
2. Place in cold salt water and boil until tender, about 3 hours.
3. When cool remove meat from bones.
4. Place a clean cloth in loaf pan.
5. Arrange meat on cloth alternating lean and fat meat.
6. Season with salt, pepper and allspice.
7. Fold or tie the cloth and place a weight on to press.
8. When thoroughly pressed it is ready for use.
9. It can be kept some time if placed in salt brine.