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.
|2 pig ears||5 peppercorns||1 pork heart|
|2 tbsp salt||1 pork tongue||1 lb pork liver|
|2 pork kidneys||1/2 tsp saltpeter||1/2 lb pork shoulder|
|l clove garlic||1 med onion chopped||1 cup fresh pig or calf blood|
|1 med carrot, chop||1 bay leaf||l pig's stomach|
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 bring 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.
Mmmmmmmmmmmmmmm good eatin:)