So I`m living with a farmer lady that makes Norwegian “sylte” for x-mass.
It`s easy; you shoot two pigs, then you boil the heads for some hours, cut of the meat and some fat, add spices, and then you press it in to a ……. a “sylte”.
Before all that you can kiss the heads. It gives flavor!
Welcome to Norway!
You want to now how to make it 100% ? go here or “read more”…
What You’ll Need
- Ca. 1 kg boneless pork from belly or side with the rind
- 4 tblsp. salt to 3 liters of water
- 1 1/2 tblsp salt
- 1 teasp pepper
- 1 teasp clove
- 1 teasp ginger
- 2 teasp gelatin powder
- whole cloves
What to do
Simmer the pork in salted water for 1 1/2 hours. take it out of the water and let it rest for 30 min. Cut off the rind in one piece. Cut the meat and fat into 1 cm thick slices. Mix the meat, fat and spices and gelatin powder. Use a tray, ca 20 cm in diameter and put a damp kitchentowel in it. Put the rind in first and then the meat and fat slices. Make a roll (use the towel) and fasten a cotton tread around it so it makes a nice roll. Put it back into the water and let it simmer for 20 – 30 min. Take it out and put it under pressure (a piece of plank and a coupple of bricks would do.) until it is cold. Decorate it with whole cloves.
I hope this is what you were looking for! I think I shall try to make one myself. I don’t live in Norway now and I have missed the “Julesylte” sorely.
Bjorn @Heidenstrom on Twitter