At first glance, butchering a pork head seems incredibly difficult, but it is not. You can learn how to cope with this difficult task in an ordinary city apartment. So, what to do with the head and in what order?
It is necessary
Sharp knife, hacksaw or ax
Instructions
Step 1
A pork head is usually sold whole or cut in half. When you come home, first of all, prepare the place where you will butcher your head. It is better if it is a simple room with a minimum of furniture and foreign objects. It should be clean.
Step 2
The surface on which you will cut your head is very important. It must be large, stable, and able to withstand heavy impacts. Cover the surface you will be working on with a clean cloth, oilcloth or newspaper. Best of all, oilcloth, it will not let through anything that can stain the workplace.
Step 3
If possible, try to cover all the surrounding objects with cloth or newspapers. This is necessary so that the fragments of bones or pieces of meat, which are likely to bounce to the side while you butcher your head, do not get dirty.
Step 4
Equally important is the tool that you use when cutting. Prepare an ax or hacksaw - you will need them to cut your head apart. You will also need a large, sharp knife to cut the parts you want. Place a bucket of salted water next to it, you will learn its purpose later.
Step 5
Prepare a few pots or bowls for the different pieces of meat. And put a waste bin separately. Dress yourself in work clothes after washing them. A pre-prepared apron should be worn over the clothes. It is very important in what conditions the meat will be cut. The health of those who eat it depends on this. So, the workplace is ready.
Step 6
After bringing home a pork head, first of all, scald it with boiling water. After that, scrape off all hair well with a knife or scraper, singe it. Scald again and wash your hair thoroughly. Wash very carefully using a brush.
Step 7
Use a sharp knife to remove the eyes. Then cut out the tongue - put it in a separate container. Now cut the head in half and remove the brains. Set aside the brains separately - they make delicious dishes. Cut the skull with an ax, but it is better to use a hacksaw, then there will be no fragments of bones and the whole brain will remain.
Step 8
Cut the halves in half again. Now separate the ears, which are a delicacy. Cut off the lower jaw, cheek and light bones. Remove and discard excess grease. Soak the remaining meat in lightly salted water. The water where the meat is soaked must be drained periodically.
Step 9
Soak the meat in water for several hours, preferably overnight. The water in which the meat is soaked should stop blushing. Now you can proceed to further processing of the meat and the rest of the head.
