At first glance, cutting a pig’s head seems incredibly complicated, but it’s not so. You can find out how to cope with this difficult task in an ordinary city apartment. So, what to do with your head and in what order?
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You will need
A sharp knife, hacksaw or ax.
Instruction manual
1
The pork head is usually sold whole or cut in half. Arriving home, first of all, prepare a place where you will carve your head. It is better if it is a simple room with a minimum of furniture and foreign objects. It should be clean.
2
The surface on which you will cut your head is very important. It must be large, stable, able to withstand strong blows. Cover the surface on which you will work with clean cloth, oilcloth or newspapers. Best of all, oilcloth, it will not let anything through itself that can stain the workplace.
3
Whenever possible, try to cover all surrounding objects with cloth or newspapers. This is necessary so that fragments of bones or scraps of meat, which are likely to bounce to the side while you cut your head, do not stain anything.
4
Equally important is the tool that you will use when cutting. Prepare an ax or hacksaw - they will be needed to divide the head into parts. You will also need a large, sharp knife - with them you will cut out the necessary parts. Put a bucket of salted water next to it; you will find out its purpose later.
5
Prepare several pots or bowls - in them you will put various pieces of meat. And put the garbage bin separately. Dress yourself in work clothes after washing them. On top of the clothes you need to wear a pre-prepared apron. It is very important in what conditions meat will be cut. The health of those who eat it depends on it. So, the workplace is ready.
6
Bringing the pork head home, first of all, scald it with boiling water. After that, scrape off all the hair well with a knife or scraper, singe it. Scalp again and wash your hair thoroughly. Wash very carefully, while using a brush.
7
Use a sharp knife to remove your eyes. After cut out the tongue - put it in a separate container. Now chop your head in half and remove the brains. Set the brains separately - they make very tasty dishes. Cut the skull with an ax, but it’s better to use a hacksaw, then there will be no bone fragments and the whole brain will remain.
8
Re-cut in half the resulting halves. Now separate the ears, which are a delicacy. Cut the lower jaw, cheek and lung bones. Remove and discard excess grease in a garbage can. Soak the remaining meat in slightly salted water. Water where meat is soaked should be periodically drained.
9
Keep the meat in the water for several hours, preferably all night. The water in which the meat is soaked should stop blushing. Now you can proceed with further processing of meat and other parts of the head.