Head and Tail of Pork with Horseradish

Tormás Feje-farka


  • 4 pounds pork, knuckle and part of head and tail
  • 2 tablespoons salt
  • 1 teaspoon pepper
  • 2 tablespoons paprika
  • 1 large onion, cut into chunks
  • 2 garlic cloves, crushed
  • 2 parsnips, peeled and sliced
  • 2 carrots, peeled and sliced
  • 1 knob celery, peeled and sliced
  • 1 horseradish root, peeled and grated


  1. Cut up the pieces of head, knuckle and tail. Bring to a boil in 2 quarts water. Discard the water and again bring to a boil in 2 quarts of water. Remove foam.
  2. Add salt, pepper, paprika, onion and garlic. Cook over low heat for 30 minutes.
  3. Add sliced vegetables and cook until everything is done.
  4. Serve as a soup-stew, with broth, vegetables and meat all together. In separate little dishes serve the grated horseradish.