Desember 8 th - making lasaronsylte (pigs-face)

One of the most traditional dishes in Norway is the face of a pig, boiled, cut in pieces, sorted in layers of fat and meat, garnished, and pressed. This is what is known as julesylte or sylteflesk. My family has always made a version where the meat and fat is all mixed up, people from Bergen call this lasaronsylte.
This year I'm master of spices. I've only been a spectator earlier. But this year I'm actually involved.
You start with a warm boiled pigshead in halves you cut it up and put a layer of skin in this towel you then film it up with meat and fat and mix in the spices. Then you tie it up and put it under press. Wait for a day and what you have is pure deliciousness.