Roll from the pig's peritoneum - delicacy at home.

Roll of pork is rightly called a home-made delicacy. Prepare it is simple enough, and it does not cost a lot. Roll in the oven turns juicy, fragrant and with a crispy mouth-watering crust. You can serve it to the table in any form: cold and hot.

Meat rolls are usually served with all kinds of sauces, which can further increase their taste. Try to make a roll from a pig's peritoneum, you will surely like it. This dish will perfectly decorate the festive table. Only try to choose meat with an interlayer and preferably a very young one.

Roll of pork peritoneum

We need: a peritoneum, five large cloves of garlic, a bay leaf, black and red pepper, salt.

Preparation: Pork is thoroughly washed and well rubbed with salt. Skin is not necessary to remove, it will make a very tasty crust.

Garlic crushed, evenly spread it on the surface of the peritoneum, abundantly sprinkled with red and black pepper and put the laurushka.

The roll from the pig's peritoneum is rolled up as tight as possible and tied with a strong rope.

Now take a large saucepan, put a roll in it, fill it with water, salt and let it marinate for a day and a half.

After the set time, remove the peritoneum from the brine and dry it with a towel.

Next, we lay the roll in a sleeve for baking and make a few punctures.
We send the pan to the preheated oven and immediately reduce the temperature to the minimum. Here our roll will be baked for about three hours. Then we take the baking tray from the oven. We cut the sleeve for baking , take the roll from the pig's peritoneum, let it cool down a bit and send it to the refrigerator until it is completely cooled.

The dish is ready!

Pork roll from a brisket in a hurry

We need: one and a half kg of peritoneum, ten cloves of garlic, pepper, salt, any vegetable oil.

Preparation: the cleared garlic is passed through garlic. Peritoneum mine and well rubbed with pepper, salt and garlic. Very tightly twist into a roll, tied with a strong thread and put it in a baking sheet, having previously oiled it. Bake for about an hour at 180 degrees. We cut the prepared roll, cut the thread and cut it into slices.

Roll of pig head

Necessary ingredients: pork head, five cloves of garlic, a couple of branches of rosemary, a pinch of dried basil, rosemary and thyme, pepper, salt.

Preparation: clean the pig's head with a brush, then rinse and dry. Take the sharpest knife and gently cut the meat from the skull along with the fat. Separate the tongue and ears, clean them well and wash them.
Put the tongue along the head, into the place where the eyes were laid pieces of meat. The muscles of the neck are slightly incised, everything is evenly sprinkled with spices and thoroughly rubbed with crushed garlic. We turn the head into a tight roll and tie it with a dense thread or twine. Under the thread we put the branches of rosemary.

We take the largest form for baking, lay out in it slices of cut fat and add spices. Over the fat lay the roll, from above cover with a piece of foil and put in a hot oven. We bake for about three hours, occasionally pouring grease on the baking tray.

Before removing the roll, remove the foil and leave in the oven for a few minutes before the appearance of a crust. After that, we cool the dish and put it in the refrigerator. For eight hours.

Roll from pork skin

Necessary products: pork skins, a bunch of any greens, pepper, salt.

Preparation: Put the pan of water on a large fire. We take the skins without bristles, rinse well and put them into a saucepan with boiling water. We cook an hour and a half. But just do not digest them.

Ready skins lay out on the table, sprinkle with salt, pepper and chopped herbs. We turn them into a roll. We wrap it in a food film and leave it in the refrigerator until it cools completely. Chilled roll cut better with a film.

Enjoy your meal!