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Presskopf (Head Cheese) with Shallot Vinaigrette

Recipe: Presskopf (Head Cheese) with Shallot Vinaigrette

Ingredients

1 whole pig’s head
2 pig’s feet (optional)
2 onions
2 carrots
2 bay leaves
5-6 black peppercorns
3 cloves
1 herb bouquet (thyme, parsley, celery)
2 garlic cloves
Salt, pepper

Vinaigrette

3 tbsp oil
1 tbsp white wine vinegar
1 finely chopped shallot
1 tsp mustard (optional)
Salt, pepper

Préparation

Clean the head and feet thoroughly.
Simmer with vegetables, spices, and water for 3–4 hours.
Debone and chop the meat.
Strain broth and reduce for the jelly.
Pour jelly over the meat in a mold and chill 24 hours.
Prepare vinaigrette and serve cold with Presskopf.

Happy cooking and bon appétit!

Tags : Alsatian recipe, Aspic, Charcuterie, Head cheese, Presskopf, Shallot vinaigrette, Traditional recipe

Posted in: Alsatian Recipes

Comments

Essai de la recette
By:NICOLE POIRSON On 2025-06-05
Rating:
★★★★★ (5.0)

Bonjour, j'ai testé votre recette et le résultat est concluant, j'ai utilisé une demi tête de porc au lieu d'une entière et ajouté de la langue de porc pour compenser, bien meilleur à mon gout.
Dans tous les cas, merci d'avoir mis à disposition vos recettes.
Nicole

Replied by: Déco Alsace On 2025-06-05 Bonjour Nicole,
Merci de votre retour, en effet, il existe de nombreuses variantes à la recette du Presskopf, les recettes sont libres d'imaginations pour les parfaire à son goût !

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