Sylte - old fashioned

Ingredients for Sylte - old fashioned

Instructions for Sylte - old fashioned

To prepare the Sylte - old fashioned recipe, please follow these instructions:

Swine head flush and brush with dry salt. Eyes, ear and nose gaps are removed. Put the head in salt water overnight and then brush it again and rinse it in several layers of water.


Put the head in plenty of cold water, add salt and bay leaves.

When the head has boiled approx. 1 hour, add above. You can choose veal if you do not want the jam too fat. The soup is gently skimmed every time it boils and the meat boils a total of approx. 3 hours until it loosens from the legs.


The meat is picked up and peeled from the legs into suitable pieces, placed in a bowl alternately greasy and lean and layered with the mixed spices.


When the bowl is full, fill it with soup. You put a plate of the appropriate size at the top and a slight pressure that keeps the meat under the soup.


When the jam is cold, turn it out of the bowl. The jam is cut into slices and eaten with stewed potatoes or rye bread, pickled beans and mustard.

Sylte can be stored approx. 14 days in a make of half vinegar and water.