Danish open-sandwich

“Cured pork cold cut” 

This traditional Danish cold cut is slightly salted with a delicious mild spicy taste. A heavenly mouthfull for young and old a like.

As this kind of cold cut has to be cured, boiled, cooled and pressed it’s not something you can make in the morning and serve same evening. Expect 5 days from start to finish. Even though it’s really something worth waiting for.

  • 1 pc belly pork skinless - 1,5 to 2kg or 20 x 30 cm.
  • 2 lvs gelatine (optional)
  • 2 pcs onion medium size
  • 1 tbsp ground black pepper
  • ½ tbsp all spice
  • 12% brine
  • 2 lt cold water - enough to cover the meat
  • 160 g sea salt
  • 80 g red salt
  • 3 bay leaves
  • 3 whole cloves
  • 10 whole black pepper
  • 3 whole all spice
  • Water for boiling
  • 5 lt water
  • 1 onion
  • 1 carrot
  • 1 green celery

How to make it:

Start by prepare the brine.
Boil the salt and spices in 1 lt of the water, then cool it down instantly by adding 1 lt or (1000 g) ice. It is essential that the brine is cold (+5C) when the meat is place in the brine.

Next prepare the filling by blend the 2 onions with pepper & all spice until you have a soft paste. At this step you can add your own favorite spices at your liking, some like to add fresh parsley, i just follow the traditional mixture.

Finally the meat.
Make sure the meat is as square as possible. About 30 x 20 cm.
Remove excess fat. Slice the meat in the thick end and fold it over so the meat is evenly thick. Sprinkle the meat with salt, you can use half sea salt and half red salt if you wish to ensure reddish color in the midle of the cold cut.
Pour the filling paste evenly over 2/3 of the meat. Fold the 1/3 not covered with paste over (you can place a leaf of gelatine before folding) and then fold again so you end up with a 3 fold meat.
Tie the meat tight with butchers string or use a meat net.
Place the meat in the cold brine, make sure it's completely covered with the brine, and let it cure in refrigerator for 3 days.
Place the cured meat in cold water add the vegetables and boil slowly for about 1½ hour. The core temperatur should be 80-85 C. Let the meat rest 1 hour in the warm soup.
Then place the meat under press. you can buy a special "rullepoelse press or a ham press" but you can also place it between two sterilized cutting board and place a weight on top (1 to 2 kg). let it cool in refrigerator for at least 12 hours.

Try it on danish rye bread or a freshly made french bread.

bon appetite