Galantine with pickles
Instructions
Boneless pig's head and remove the tongue, ears and cut the pork into pieces.
Cook in water and wine with the aromas for 4 hours.
Garnish with the bacon into pieces and inside put the pork and ears cut into pieces, so head for 24 hours.
Then cut it into slices and then into strips.
Place the meat on a tray and add with plenty of vinegar.
Leave to marinate for 2 hours.
Before serving remove the vinegar and garnished with spring onions, cucumbers and pickled olives, fresh onion and parsley.
Ingredients and dosing for 10 persons
- 1 head of suckling pig
- 250 g of pork rinds
- 120 g of pork lard
- 1 carrot
- 1 onion
- 100 cl of water
- 100 cl of white wine
- Parsley
- Pickles (cucumbers, olives, scallions)