Meatloaf with pork head

Apparently, now only a natural cook can cook a pig's head. But in ancient Russia, no holiday was complete without it. And there are many options for its preparation: bake, cook, smoke, etc. The main thing is desire and imagination.

Ingredients

• Pork head - 1 pc.
• Garlic - 8 cloves
• Thyme (dry) - 1 teaspoon
• Rosemary (dry) - 1 teaspoon
• Basil (dry) - 1 teaspoon
• Fresh rosemary - 3-4 sprigs
• Ground black pepper
• Salt

Directions

1. I thought for a long time what to make such a delicious pork head and decided that we would have a meatloaf for dinner. At the same time in this recipe I will teach you how to properly handle a pig's head. So, we buy a fresh head of a young pig at the market. Carefully check that it was without any hair and bristles. But if you still notice the presence of hair, they can be easily removed with a disposable razor (unusual but effective). Now the hardest thing for us is to wash the pig's head. To do this, stock up on an iron brush, carefully clean your head with it. Pay special attention to the heel and ears. As a result, the head, literally, should shine with purity.
2. Now we will be engaged in not less difficult business - sectioning of a head. For this purpose we take a sharp knife and we start to cut off meat from fat from a skull. Then cut the tongue, clean it and cut off all the excess. Then cut off the head of the ear, and at the same time cut off as much fat as possible, and then close the holes from the eyes with a piece of meat. In the part where the neck was, make small incisions .
3. We put to warm up an oven to temperature of 180 degrees. We rub the processed head well with salt, pepper and all dry herbs.
4. Peel a garlic clove, grate it and squeeze the juice.
5. Then carefully wrap it in a roll and tightly tied with string. Under the thread push the sprigs of rosemary (fresh).
6. Put sliced ​​pieces of fat and a few sprigs of rosemary in a baking dish. Spread the roll on top and cover the form with foil. And send to bake in the oven for 2-3 hours. It is necessary to periodically open the foil and pour the fat on the roll, and then cover back.
7. The finished roll is cooled to room temperature. Then transfer it to a plate and send in the refrigerator for at least 5 hours.
8. The finished roll is freed from the threads and cut into portions, which are then well transferred to a serving dish and decorated with greens.
10. Bon Appetit!