Summary

Ingredients

• 1 pig head, cut in half
• 2 small pork knuckle (s)
• 6 pig paws
• possibly pig ear (s) and snouts
• possibly a pig`s tail
• 5 cloves garlic
• 4 onion (s), quartered
• 4 carrot (s), cleaned
• 8 bay leaves
• 15 carnation (s)
• 1 tablespoon allspice
• 2 tablespoon peppercorns
• 1 handful salt
• 3 tablespoon curing salt (2 - )
• 8 egg (s), hard-boiled
• 5 pickled cucumber (s)
• 1 bottle vinegar
• salt and pepper
• water, cold
• possibly powder (brawn powder)

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Instructions

1. Wash the halved pig`s head, knuckles and feet, shave off any bristles. Put the head with the rest of the meat in a large saucepan (approx. 15 l capacity) with cold water. The meat should only be barely covered.
2. Wash the carrots, chop them roughly and add them with the halved onion. Mash the spice grains and add with the remaining spices, including half a bottle of vinegar. Bring the whole thing to the boil and skim off the resulting foam. Let simmer for approx. 3 - 4 hours.
3. The meat is only done when it falls off the bone almost by itself. When everything is nice and soft, remove the meat from the broth and peel it off the bones. Carefully remove cartilage, bristles and small bones.
4. Cut the meat into thin slices as nice as possible. Cut the cucumber, the carrots from the broth and the peeled eggs into slices and distribute them on approx. 15 deep plates. Now, evenly distribute the meat slices that are still as hot as possible, do not pile them too high, otherwise it will not be covered by the brawn later.
5. Now add the remaining vinegar to the broth and season to taste. It has to be very salty, very sour, peppery and spicy in general.
6. Now do a gelling test: Put some broth on a cold plate, put it in the fridge and let stand for about 10 minutes. If it does not gel sufficiently, add some brawn powder (available in stores).
7. Now strain the broth into a large bowl. Clean the pot, put a large sieve (grain sieve or flour sieve) on top and cover it with a nettle or linen cloth (without the scent of fabric softener!). Gradually filter the hot broth through the sieve. It takes some time, but it`s worth it because it makes it nice and clear. Now let the broth cool down, it should be at most lukewarm or lukewarm.
8. Then, very carefully, without moving the contents of the plate, pour into the prepared plates until the meat is nicely covered. Now stop moving the plates and leave them to stand in the cold overnight.
9. Actually, you can only prepare the brawn in winter when there are no flies. Or you have to have a suitable, fruit fly-proof, cool room. These are magically attracted by the vinegar smell and you get an undesirable meat additive.
10. As a side dish, everything from fried potatoes to bread with a cool light is suitable, actually anything you want.