Introduction

Zalatina is a traditional Cypriot dish often enjoyed during festive occasions. It is a type of meat jelly, similar to head cheese or brawn, made by simmering pork meat and trotters with spices until the meat is tender and the broth gelatinizes. Once set, Zalatina is typically served cold as part of a meze platter, offering a savoury and tangy taste that pairs well with bread and pickles.

Ingredients

Serves Approximately: 8 – 10 People

• Pork Meat: 1 kg (about 2.2 pounds) of pork shoulder or a mix of pork cuts
• Pork Trotters: 2, split
• Onions: 2 large, peeled and halved
• Garlic: 4 cloves, peeled and crushed
• Bay Leaves: 2
• Black Peppercorns: 1 tablespoon
• Allspice Berries: 1 teaspoon
• Salt: 2 tablespoons
• Lemon Juice: 1/4 cup (freshly squeezed, about 2 lemons)
• Vinegar: 1/4 cup (white or red wine vinegar)
• Water: Enough to cover the meat

Equipment

• • Large Pot
  • Cutting Board
  • Knife
  • Measuring Cups and Spoons
  • Cheesecloth or Fine Sieve
  • Large Mixing Bowl
  • Loaf Pans or Moulds
  • Plastic Wrap
  • Plates or Serving Platters

Instructions

1. Prepare the Ingredients:

• • Rinse the pork meat and trotters under cold water. Pat them dry with paper towels.

2. Cook the Meat:

• • Place the pork meat, trotters, onions, garlic, bay leaves, peppercorns, allspice berries, and salt in a large pot.
  • Add enough water to cover the ingredients by about 2 inches.
  • Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
  • Reduce the heat to low and simmer for about 3-4 hours, or until the meat is very tender and the broth is flavourful.

3. Remove and Shred the Meat:

• • Using a slotted spoon, remove the meat and trotters from the pot and transfer them to a large mixing bowl. Let them cool slightly.
  • Strain the broth through a cheesecloth or fine sieve into a clean pot to remove any solids and spices.
  • Once the meat is cool enough to handle, remove any bones and shred the meat into small pieces.

4. Combine Meat and Broth:

• • Return the shredded meat to the strained broth.
  • Stir in the lemon juice and vinegar, mixing well to combine.

5. Set the Zalatina:

• • Pour the meat and broth mixture into loaf pans or moulds, distributing the meat evenly.
  • Let the mixture cool to room temperature, then cover with plastic wrap and refrigerate for at least 6 hours, or until fully set.

6. Serve:

• • Once set, remove the zalatina from the moulds by running a knife around the edges and inverting them onto a plate or serving platter.
  • Slice and serve cold as part of a meze platter with bread, pickles, and lemon wedges.

Tips

• Gelatinization: The trotters are crucial for providing natural gelatin to set the zalatina. If the mixture does not set properly, you can add some powdered gelatin dissolved in water to the broth.
• Flavour Adjustments: Adjust the amount of lemon juice and vinegar to taste. Zalatina should have a tangy flavour.
• Serving Suggestions: Zalatina pairs well with olives, capers, and a variety of cheeses.
• Storage: Store zalatina in the refrigerator for up to one week. Ensure it is well covered to prevent it from drying out.