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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)

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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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 287) → Modernised~77% of the text changedremovedadded
Hodet skåldes, rengjøres; skylles 1 stk svinehode (helt eller halvt). skinkelake (salt, litt sukker og salpeter i vann) (nok til å dekke hodet). smør (rørt, til pynt). frisk persille (til pynt). Skold svinehodet, rengjør det godt og skyll i flere vann. Øine, Ta ut øyne, hjerne og tunge tas ut, og tunge.. Legg hodet legges i vannet kaldt vann i døgn, forat ett døgn så blodet kan trekke trekker godt ut. Legges derefter ut.. Legg hodet i skinkelake 3—4 uker; henges op i 3–4 uker.. Heng hodet opp til tørring tørking et par dager. Derpå røkes Røyk det deretter i ca. 3 timer; henges op timer og heng det tørt og luftig. Når luftig.. Legg hodet skal brukes, legges det i kaldt vann i 12 timer, legges inn timer før bruk.. Legg hodet i kjøttklæde et kjøttklede og kokes kok som skinke, men kun i 2—2½ time. bare 2–2½ time.. Serveres helst koldt; enten settes det kaldt. Sett hodet helt inn, eller man skjærer skjær et langaktig stykke ut av det tykkeste på hodet. Stykket skjæres hodet, skjær bort svoren, del stykket i skiver, som igjen legges inn skiver og legg skivene tilbake i åpningen. Pynt med rørt smør sprøytet gjennom sprøytepose eller kremmerhus, og frisk persille.

Note on Modernised

Mengder og tider er beholdt, men uttrykt i moderne mål og norsk. Skinkelake er spesifisert som salt–sukker-lake til dekking; koketid oppgitt i minutter. Trinnene er delt opp for oversiktens skyld.

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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.

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