“Testa Di Puorco” (Sicilia)

Pig’s Head

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This tasty dish consists of pig’s head boiled in water with carrots, onions, celery, mixed herbs, salt and peppercorns. When quite tender, the head is removed from the stock and boned. A little vinegar, 1 or 2 glasses of Marsala wine and mixed spices are then added to the stock. The boned pig’s head is put in a deep basin, the stock poured over it, and it is stood in a cool place till the stock has set into a firm jelly.