Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Smoked Pig's Head, Boiled

Erken's method (1914) for salting, smoking and boiling a pig's head: soaking one day, 3–4 weeks in ham brine, drying, about 3 hours smoking, 12 hours soaking and 2–2½ hours boiling in a meat cloth. Served cold, garnished with stirred butter and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 257 (falt i det fri)

Be the first to rate

About the dish

From the pork chapter of "Stor kokebok" (1914). The recipe shows the whole process from fresh pig's head via brine and smoking to boiled, cold cold-cut – typical of the household of the time, where people salted and smoked meat themselves.

How to make it

  1. 1

    Clean the head

    Scald the pig's head, clean it well and rinse in several waters. Remove the eyes, brain and tongue.

  2. 2

    Soaking

    Place the head in cold water for one day so the blood is drawn out well.

  3. 3

    Salting

    Place the head in ham brine for 3–4 weeks.

  4. 4

    Drying and smoking

    Hang the head up to dry for a couple of days. Then smoke it for about 3 hours and hang it in a dry, airy place.

  5. 5

    Soaking before boiling

    Place the head in cold water for 12 hours before use.

  6. 6

    Boiling

    Place the head in a meat cloth and boil like ham, but only 2–2½ hours.

  7. 7

    Serving

    Best served cold. Set the head out whole, or cut an elongated piece from the thickest part of the head, cut away the rind, slice the piece and lay the slices back in the opening. Garnish with stirred butter piped through a piping bag or paper cone, and fresh parsley.

Changes from the original

Quantities and times are kept, but expressed in modern measurements and Norwegian. Ham brine is specified as a salt-sugar brine for covering; boiling time given in minutes. The steps are broken up for clarity.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 257) → 1949 (korrekturlest, s. 287)~48% av teksten endretfjernetlagt til
1 helt eller halvt svinehode. Hodet skoldes, skåldes, rengjøres; skylles i flere vand. vann. Øine, hjerne og tunge tages tas ut, og hodet lægges legges i vand 1 vannet i døgn, forat blodet kan trække trekke godt ut. Lægges Legges derefter i skinkelake 3—4 uker; hænges henges op til tørring et par dage. Derpaa dager. Derpå røkes det i ca. 3 timer; hænges henges op tørt og luftig. Naar Når hodet skal brukes, lægges legges det i vand vann i 12 timer, lægges ind legges inn i kjøtklæde kjøttklæde og kokes som skinke, men kun i 2—2½ time. Serveres helst koldt; enten sættes settes det helt ind, inn, eller man skjærer et langagtig langaktig stykke ut av det tykkeste paa på hodet. Svoren avskjæres, stykket Stykket skjæres i skiver, som igjen lægges ind legges inn i aapningen. Hodet kan pyntes med rørt smør, som trykkes gjennem sprøitepose eller kræmmerhus, og frisk persille. åpningen.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long does the whole process take?
It takes a long time: the head sits 1 day in water to draw out the blood, then 3–4 weeks in ham brine, a couple of days for drying, about 3 hours smoking, 12 hours in water before boiling, and finally 2–2½ hours boiling.
What must be removed before salting?
The head is scalded and cleaned, rinsed in several waters, and the eyes, brain and tongue are removed.
How is it served?
Best cold. Set it out whole, or cut an elongated piece from the thickest part of the head, cut off the rind, slice the piece and lay them back in the opening. It can be garnished with stirred butter piped through a piping bag or paper cone.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 257. It is intended for about 10 servings.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!