Presskopf
Photo: Arnaud 25 · CC0

History

Presskopf, literally pressed head, is the Alsatian take on the French fromage de tete, a terrine of pork set in its own jelly. It is charcuterie of thrift, using the whole animal, and it survives because it tastes good: cool, gelatinous and tangy against a sharp dressing. It opens many a winstub meal, served in thick slices with a vinaigrette, capers and onion. Alongside it sits the carp version that Alsace's Jewish kitchens made their own.

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Make it at home

Yield 8Hands-on 40 minTotal 5 hrDifficulty Advanced

Ingredients

  • 1 split pig's head or 1kg pork shoulder plus 2 trotters
  • 2 onions, 2 carrots, leek and celery
  • Bay, thyme, parsley and peppercorns
  • 200ml white wine vinegar
  • Salt and pepper
  • Chopped parsley and shallot to finish

Method

  1. Simmer the pork and trotters with the vegetables and herbs for about 4 hours until the meat falls apart.
  2. Lift out the meat, pick it from the bones and chop it, discarding gristle.
  3. Strain the cooking liquor, reduce it until it sets when chilled on a spoon, then season and add the vinegar.
  4. Pack the meat into a terrine with the chopped parsley and shallot and pour over the warm stock.
  5. Chill overnight until firmly set, then turn out and slice thick with a sharp vinaigrette.

Tip from the editors. Test the stock for set by chilling a spoonful; if it stays loose, reduce further before pouring.

Where to eat presskopf

Presskopf in Strasbourg

Au Pont Corbeau ★ 4.4

€€ Alsatian WinstubKrutenau

Au Pont Corbeau is a family winstub on the Quai Saint-Nicolas beside the Musee Alsacien, serving choucroute garnie, presskopf and spaetzle from local produce.

SignatureChoucroute garnie, Presskopf

Directions

Chez Yvonne ★ 4.4

€€€ Alsatian WinstubGrande Ile

Chez Yvonne, the S'Burjerstuewel near the cathedral, is the city's best-known winstub, a wood-panelled room famous for its tete de veau and Alsatian classics.

SignatureTete de veau, Baeckeoffe

Directions Book

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