When a recipe’s ingredients include a full pig’s head, 2 hearts, 4 kidneys, 4 tongues, 1 kilo of pig’s skin, 0,7 kilos of bacon, 2 ears and a couple of pig’s stomachs you can be sure about two things: a) You are reading a Hungarian recipe and b) this is going to be delicous! Our good friends over at Hungarian webzine Matula Magazin have taken all of the above (and added some more), to prepare the best looking disznósajt (literally pig’s cheese but in reality pig’s stomach filled with offal) we have seen in a long time.
The Matula boys hate the horrible disznósajt you can buy at most Hungarian butcher shops, so they decided to make their own. What’s more, instead of sticking to the traditional recipe, they took the concept and twisted it a bit. So they prepared not one, not two but three disznósajts, one “Classic de Luxe” (seasoned with ginger, nutmeg and cilantro) one “alla Genovese” (with a lot of black and white pepper, nutmeg, thyme and basil) and one “alla Caprese” (with capers, olives, saffron and lemon).
Matula’s long article is worth checking out even if you don’t read Hungarian, their pics pretty much tell the whole story. The beauty above would make even Giuseppe Arcimboldo proud (don’t get confused, that’s not the actual disznósajt, just some offal-art)!
