Growing up in Norway on a farm we used to slaughter a pig for Christmas. From the meat we had food throughout the coming year. My mom used everything on the pig. I now tried to make one special pressed ham she would make especially for the holiday. We would eat this as cold cut on bread for breakfast and on sandwiches as an evening meal coming in from the barn. The spices made the kitchen smell Christmas.
- 1 kg of pork (700 g porkmeat 300 g of bacon)
- 1 yellow onion
- 2 garlic cloves
- 1 tablespoon allspice, whole
- 1 tablespoon black pepper, whole
- 1 tablespoon cloves, whole
- 5 gelatin sheets
- 2 liters of water
- 2 bay leaves
- 300 g salt
- 50 g sugar
- bay leaf
- whole, black pepper
- meat string
Lay out the pork with the rind side down towards the cutting board. Cut the meat into thin slices and lay out. Mortar the spices and spread over the meat. Cut the bacon into slices and place over and sprinkle spices over. Soak the gelatin sheets for five minutes. Squeeze water out of them and spread them over the meat slices and spices. Then roll all up into a hard roll. Tie together with meat string.
Peel and cut the onion and carrot into pieces. Boil the water together with the onion, carrot and bay leaves.
Place the roll in the water and simmer under lid 1 1 / 2–2 hours, until the meat feels tender and has reached a temperature of 70–75 ° C. Remove the roll from the pan. Put it in a mold and pour the broth around. Put pressure on top. When it has cooled completely, place the roll under pressure overnight in the refrigerator.
Since roll is an old and traditional dish, recipes and cooking can vary a lot. This is especially true of seasoning, which often varies due to regional traditions and occasional trends.
The broth will solidify. After the roll has been under pressure, remove it from the solidified broth. Wrap it in foil and store in the refrigerator. Now you can cut thin slices that you can have as a cold cuts on sandwiches or as a cold cut for the buffet table.