📝 About This Recipe
A cornerstone of Central European charcuterie, Presskopf is a masterclass in the art of the 'cold cut,' transforming humble cuts of pork into a shimmering, savory mosaic of meat and herbs. This rustic terrine relies on the natural collagen of the pig to create a silky, crystal-clear aspic that binds tender morsels of cheek and tongue. It is a sophisticated, savory journey into tradition, offering a complex balance of rich umami, bright vinegar, and aromatic spices.
🥗 Ingredients
The Meat & Aromatics
- 1/2 piece Pork Head (cleaned, split, and brain removed; or 3 lbs of pork cheeks and 2 trotters)
- 1 piece Pork Tongue (fresh)
- 2 pieces Yellow Onion (halved, skins left on for color)
- 2 pieces Carrots (roughly chopped)
- 1 piece Leek (white and light green parts only)
The Brine & Spices
- 1 tablespoon Black Peppercorns (whole)
- 5 pieces Allspice Berries (whole)
- 4 pieces Juniper Berries (lightly crushed)
- 3 pieces Cloves (whole)
- 3 pieces Bay Leaves (dried)
- 2 tablespoons Kosher Salt (plus more to taste)
The Finishing Seasoning
- 1/2 cup White Wine Vinegar (high quality, for acidity)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 teaspoon Dried Marjoram (rubbed)
- 1/4 teaspoon Nutmeg (freshly grated)
- 2-3 pieces Gelatin Sheets (optional, only if broth doesn't set firmly)
👨🍳 Instructions
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1
Place the pork head (or cheeks/trotters) and tongue in a large stockpot. Cover with cold water, bring to a boil for 5 minutes, then drain and rinse the meat to remove impurities for a clearer aspic.
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2
Return the meat to the cleaned pot. Add the onions, carrots, leek, peppercorns, allspice, juniper, cloves, bay leaves, and salt. Cover with fresh cold water by at least 2 inches.
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3
Bring to a very gentle simmer. Do not boil vigorously, as this will cloud the stock. Simmer uncovered for 3 to 4 hours, or until the meat is falling off the bone and the tongue is tender.
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4
Carefully remove the meat and tongue from the broth and set aside on a tray to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot.
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5
While the meat is still warm, peel the skin off the tongue and discard it. Remove all meat from the head bones, discarding excess fat, gristle, and bones. Keep some skin if you enjoy the traditional texture.
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6
Cut the meat and tongue into uniform 1/2-inch cubes. This creates the 'mosaic' look when the Presskopf is sliced.
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7
Boil the strained broth until it is reduced by about one-third. This concentrates the flavor and the natural gelatin. You should have about 4-5 cups of liquid remaining.
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8
Stir in the white wine vinegar, marjoram, and nutmeg. Taste the broth; it should be slightly over-seasoned and quite acidic, as flavors dull once chilled.
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9
Perform a 'set test': Place a spoonful of broth on a cold plate in the freezer for 2 minutes. If it doesn't set into a firm jelly, dissolve 2-3 bloomed gelatin sheets into the hot broth.
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10
Gently fold the chopped parsley and the cubed meat into the seasoned broth.
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11
Pour the mixture into a terrine mold or a loaf pan. Allow it to cool to room temperature, then cover with plastic wrap.
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12
Refrigerate for at least 12 hours, preferably 24. This allows the collagen to fully set and the flavors to mature.
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13
To unmold, dip the bottom of the pan briefly in warm water and run a thin knife around the edges. Invert onto a cutting board and slice into thick slabs.
💡 Chef's Tips
For the clearest aspic, never let the pot reach a rolling boil; a lazy bubble is all you need. If you prefer a leaner version, use only pork cheeks and trotters, as the trotters provide the necessary gelatin. Always peel the tongue while it is still warm; once cold, the outer skin becomes almost impossible to remove. Don't be shy with the vinegar—the acidity is what cuts through the richness of the pork and makes the dish refreshing. If the aspic is too soft, you can melt it down, add more gelatin, and reset it without ruining the meat.
🍽️ Serving Suggestions
Serve chilled with a side of sharp Dijon or hot German mustard. Pair with a crisp, acidic white wine like a dry Riesling or a cold Pilsner. Accompany with a side of warm fried potatoes (Bratkartoffeln) to contrast the cold terrine. Top with a simple vinaigrette of red onions, oil, and extra vinegar for a 'Sülze mit Musik' style presentation. Serve with thick slices of dark, crusty rye bread or sourdough.