Chop the head of pork lengthwise by the butcher. Rub both halves with coriander, crushed pepper, garlic, salt and half of the bay leaves and pimento seeds.
bay leaves and pimento seeds and cure for about 1 day. Wash the head well
Wash the head well and soak it for 1 hour to remove excess salt.
Place the head in a suitable cooking pot, cover just with water, bring to a boil, skim and simmer gently with the remaining spices for about 2 hours. If 1-2 pigs’ feet are also cooked, the aspic will gel better later.
Remove all meat and rinds considered edible from the bone and cool pressed in a baking dish. Cut the resulting pressed head into cubes.
Add 1 glass of white wine to the broth form and reduce the whole a little, season with a little wine vinegar and sieve.
Add the meat, chopped onion and diced gherkins, mix well and cool in a baking dish.
Serve with fresh fried potatoes or bread.
Tip: Stock up on high-quality spices – it pays off!
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