Pig's head roll

Preparation: We start the culinary process by cleaning the pig's head, ensuring that all impurities are removed. After washing it well under a stream of cold water, we place it in a large pot, adding enough water to completely cover it. It is important to add salt from the start to flavor the meat. Once the water starts to boil, we will notice foam forming on the surface; this should be removed with a skimmer to obtain a clearer and tastier broth.

Next, we add the seasonings that will enhance the flavor of the dish: 6 peeled garlic cloves left whole, a few bay leaves, sliced hot pepper, and whole peppercorns. These ingredients will provide an irresistible aroma and a pleasant warmth to our dish. We let everything simmer on low heat, making sure that the water does not boil too hard, so that the meat becomes tender and easily separates from the bones.

While the head is boiling, we can prepare the garlic sauce. In a bowl, we crush 5-6 garlic cloves, add a teaspoon of salt, and begin to mash the garlic with a spatula or mortar until it becomes a fine paste. Gradually, we start adding oil, continuously mixing until the mixture thickens and acquires a mayonnaise-like consistency. Finally, we add gulyas paste or paprika for an extra touch of color and flavor.

Once the head is boiled and the meat has easily separated from the bones, we remove it from the pot and let it cool slightly. We remove any remaining bones, and then we shred the meat, being careful not to tear it too much. We coat each piece of meat with the garlic paste, both on the outside and inside, to ensure the flavors penetrate well.

To finish the dish, we tightly wrap the pieces of head in cling film and leave them in the fridge for a few hours, ideally 12 hours, so that the flavors blend perfectly. After this resting period, we take the meat out of the fridge and slice it with a sharp knife. We serve these delicious slices alongside a horseradish sauce with sour cream and mustard, which perfectly complements the flavor of the meat. Enjoy your meal!

 Ingredients: Ingredients: 1 piece of pig head, 1 head of garlic, 1 hot pepper, 1 tablespoon of whole pepper, 3 bay leaves, 2-3 tablespoons of salt, oil, goulash paste (you can replace it with paprika or with jarred pepper paste), wrapping foil.

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