Boil the water, add the pig’s head, bacon and coarsely chopped vegetables. Cover and cook for 2 hours.
Separate the meat from the head, it gives about 2 kg. Cut bacon with pork rind into larger pieces. Roughly dice the onions. Halve the garlic. Sauté onions and garlic in hot light butter until translucent. Cut liver into pieces. Put the fine slice in the meat grinder and turn the onions, meat, bacon and liver 2 times. Add strained cooking broth and season with spices. Mix very well. Fill into tumblers, seal and cook at 90 °C for 90 min.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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