• How to cook saltison?

    Kate flower
    Kate flower
    January 27, 2015
    How to cook saltison?

    Saltison (salseson) - meat dish, common in the kitchens of Poland, Belarus, Ukraine and Russia. The very same dish and its name borrowed from Italian cuisine. According to the classic recipe, Saltison consists of offal (liver, heart, kidneys, lungs, fat, diaphragm) or head. Season it with spices - garlic and pepper (you can also add your own to taste) and wrap in the stomach or intestines. After that, it is either baked or boiled, and then pressed, cooled and consumed cold. In this article we will take a closer look at how to cook a classic pork homemade saltison on its own.

    Pork Head Saltison

    Preparation of saltison from pork head does not take much time, unlike preparing meat. If you do not want to use meat from the head in the recipe, you can cook this dish of pork giblets - it will come out faster and easier.


    • One pork head;
    • 2 large onions;
    • 2 carrots;
    • 10 black peppercorns;
    • 4 cloves of garlic;
    • 1 tablespoon salt;
    • 1 teaspoon sugar.


    1. Peel the carrots and onions.Squeeze the garlic.
    2. Treat the pig's head: scrape the skin off with a knife, remove the bristles and, if present, burns. Cut the head into pieces, remove the eyes, brains and rinse thoroughly.
    3. To prepare the meat for the process, soak the remains of the head in cold water for a couple of hours.
    4. Two hours later, drain the water and fill the pot with the head again, approximately two-thirds, bring to a boil.
    5. Remove the foam that was formed on top. Add carrots, onions, sugar, salt, pepper to make the meat more fragrant, and cook over medium heat for 7 hours.
    6. The head will be ready when the meat is easily separated from the bones. Take it out and separate the meat from the bone, then cut it into small pieces of about 2-3 centimeters, you can throw away the bones - they will no longer be useful.
    7. Squeeze the garlic and mix it with the meat.
    8. Put the meat on the gauze (it is advisable to fold it twice) and press it down. Clean in the fridge until solidified.

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