📝 About This Recipe
A true cornerstone of Scandinavian 'Charkuteri', Sull is a rustic, pickled meat delicacy traditionally prepared during the winter slaughter. This recipe transforms humble cuts of pork and veal into a refined, vinegary terrine balanced by aromatic allspice and cloves. The result is a tender, savory cold cut that captures the essence of Nordic preservation and heritage flavors.
🥗 Ingredients
The Meats
- 800 grams Pork Shoulder (cut into large chunks)
- 500 grams Veal Shank or Brisket (bone-in for better gelatin)
- 1 piece Pork Rind or Pig's Trotter (essential for a natural set)
The Poaching Liquid
- 2 liters Water (enough to cover meat)
- 2 tablespoons Sea Salt
- 1 large Yellow Onion (halved)
- 1 large Carrot (peeled and sliced)
- 10 pieces Black Peppercorns (whole)
- 6 pieces Allspice Berries (whole)
- 3 pieces Bay Leaves
The Pickling Brine (The Sull)
- 1.5 cups White Wine Vinegar (6% acidity)
- 1/2 cup Granulated Sugar (to balance the acidity)
- 1 medium Red Onion (thinly sliced into rings)
- 4 pieces Whole Cloves
- 1/2 cup Fresh Dill Sprigs (roughly chopped)
- 1 teaspoon Mustard Seeds (yellow)
👨🍳 Instructions
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1
Place the pork shoulder, veal, and pork rind/trotter in a large heavy-bottomed pot. Cover with cold water and bring to a boil.
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2
Once boiling, skim off the gray foam (impurities) that rises to the surface. This ensures a clear jelly later.
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3
Add the sea salt, halved yellow onion, carrot, peppercorns, allspice, and bay leaves to the pot. Reduce heat to a very low simmer.
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4
Cover and cook for 2 to 2.5 hours, or until the meat is completely tender and falling off the bone.
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5
Carefully remove the meat from the broth and set aside on a tray to cool slightly. Strain the broth through a fine-mesh sieve and reserve 2 cups for the brine.
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6
While the meat is still warm, shred it into bite-sized pieces using two forks. Discard any excess fat, bones, or the boiled aromatics.
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7
In a separate saucepan, combine the 2 cups of reserved broth, white wine vinegar, sugar, cloves, and mustard seeds. Bring to a boil, then simmer for 5 minutes until sugar dissolves.
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8
Taste the brine; it should be sharp and punchy. Adjust salt or sugar if necessary.
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9
Prepare a glass terrine dish or deep loaf pan. Layer a few red onion rings and dill at the bottom.
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10
Pack the shredded meat into the dish, adding more onion rings and dill between layers.
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11
Pour the hot pickling brine over the meat until it is completely submerged. Tap the dish on the counter to release any air bubbles.
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12
Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 24 hours. The natural gelatins will set the liquid into a soft jelly.
💡 Chef's Tips
Use meat with the bone in, as the marrow and connective tissue provide the natural gelatin needed for the 'set'. If your meat was very lean, you can dissolve 1 sheet of bloomed gelatin into the hot brine to ensure it firms up. Always skim the broth diligently; a cloudy broth leads to an unappetizing, muddy-looking Sull. Don't be afraid of the vinegar—the fat in the pork needs that sharp acidity to cut through the richness. Store in the coldest part of your fridge; it will keep beautifully for up to 7 days.
🍽️ Serving Suggestions
Serve chilled and sliced on thick pieces of buttered dark rye bread (Rågbröd). Pair with a side of pickled beets and a dollop of sharp Scanian mustard. Accompany with a glass of crisp Aquavit or a cold, malty Swedish lager. Garnish with extra fresh dill and a sprinkle of flaky sea salt just before serving. Include it as part of a traditional Christmas Julbord or Easter Smörgåsbord spread.