This is an old country specialty that is worth reviving. It is a combination of a variety of pork meats made into a pressed loaf. When properly prepared salchison is truly a great delicacy.

Singe, scrape and wash the pig's ears very thoroughly. Cut the heart into halves. Remove the veins and arteries and wash it well under running water. Cut away the roots from the tongue. Scrub skin and wash it well. Split kidneys into halves. Remove the fat and tubes and wash thoroughly under running water. Cut the pork shoulder into several pieces.

Place all the cleaned meat in a large kettle. Cover with cold water and brlng to a boil and skim. Add the vegetables, spices and salt. Cover and simmer until the meat is tender. When done add the liver and saltpeter. Continue cooking until liver is done.

Strain the meat and save the stock. Remove all the vegetables, spices and bone from the meat. Cut the meat into small pieces. Do not discard the ear gristle. Chop it into small pieces.

Chop the skin, fat and pork shoulder finely. Crush the garlic and add it to 2 cups of hot stock. Strain the stock and pour it over the meat. Season to taste.

Finally add strained blood and thoroughly mix. Have the pig's stomach cleaned and washed. Soak in salty water for a while. Half fill stomach with the meat mixture three quarters full and sew the edge securely. Do not overfill.

Place in a large kettle. Cover with hot water and simmer under cover for 30-40 minutes. Test for readiness by pricking it with a darning needle. If the juice is clear with no blood coloring - the meat is ready. When done, remove the salchison on a plate and let it cool slightly. Place a board over the loaf. Weigh it down with a lightweight. It must not be too heavy or the loaf will crack. Refrigerate overnight and serve chilled.

Mmmmmmmmmmmmmmm good eatin:)