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Alsatian Presskopf Recipe

5719 Views 619 Liked
1 Comment
★★★★★ (5.0)
Posted on: 2025-05-24
 

Presskopf - literally "pressed head" in Alsatian - is one of the centrepieces of traditional Alsatian charcuterie. Made from pork head slow-cooked in an aromatic broth, deboned, sliced and moulded in its own natural aspic, it is served cold with a shallot vinaigrette and steamed potatoes. A dish that perfectly embodies Alsatian culinary philosophy : nothing is wasted, everything is transformed into something delicious.

History and tradition

Presskopf is an ancient recipe, born on Alsatian farms at the time when the pig was slaughtered in winter - Saint Martin's Day (11 November) traditionally marked the start of the charcuterie season. Every part of the animal was used, and the head, rich in natural collagen, yielded an aspic of incomparable density and flavour.

Serving suggestion

Ingredients

For the presskopf

  • 1 whole pork head
  • 2 pig's trotters (optional - enrich the aspic)
  • 2 onions
  • 2 carrots
  • 2 bay leaves
  • 5-6 black peppercorns
  • 3 cloves
  • 1 bouquet garni (thyme, parsley, bay)
  • 2 garlic cloves
  • Salt, pepper

For the shallot vinaigrette

  • 3 tablespoons oil
  • 1 tablespoon white wine vinegar
  • 1 finely chopped shallot
  • 1 teaspoon mustard (optional)
  • Salt, pepper

Method

  1. Thoroughly clean the pork head and trotters under cold water. Blanch for 10 minutes in boiling water, drain and rinse.
  2. Place the head and trotters in a large pot. Cover generously with cold water. Add the onions studded with cloves, carrots, garlic, bay leaves, bouquet garni and peppercorns. Season generously with salt.
  3. Bring to the boil, skim carefully, then cook over low heat with the lid on for 3 to 4 hours, until the meat comes away easily from the bones.
  4. Remove the head and trotters from the broth. Leave to cool slightly. Debone entirely and cut the meat into generous pieces - cheek, tongue, ear, snout. Set aside in a bowl.
  5. Strain the broth through a fine sieve or muslin cloth. Reduce over high heat for 15 to 20 minutes to concentrate it. Adjust seasoning.
  6. Arrange the meat pieces in a loaf tin or terrine. Pour the hot reduced broth over the meat, ensuring it is well covered. Leave to cool at room temperature, then refrigerate for at least 24 hours for the aspic to set firmly.
  7. Prepare the vinaigrette by emulsifying the oil, white wine vinegar, chopped shallot and mustard. Season with salt and pepper.
  8. Unmould the presskopf and cut into thick slices. Serve cold, drizzled with vinaigrette, with steamed potatoes and green salad.

Enjoy cooking and bon appétit!

Tips and variations

  • The aspic : if the broth does not set naturally, add 2 gelatine leaves softened in cold water before pouring over the meat.
  • Storage : presskopf keeps for 4 to 5 days in the refrigerator, well covered. It slices better when thoroughly chilled.
  • Traditional accompaniment : steamed potatoes, green salad and Alsatian gherkins - the classic trio.
  • The riesling variation : add a glass of riesling to the cooking broth for an extra Alsatian touch.

Find our Alsatian specialities and regional kitchenware on decoalsace.fr - delivery across Europe.

 
Tags : Alsatian charcuterie recipe, Alsatian charcuterie speciality, Alsatian presskopf recipe, Head cheese aspic alsace, Homemade presskopf, Pork head cheese recipe, Presskopf obernai, Presskopf shallot vinaigrette, Traditional alsatian charcuterie
Posted in: Alsatian Recipes

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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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