7 Bizarre Dishes on Victorian Dinner Tables You’d Probably Hate

Pickled pork face

We have to admit that the Victorian people were obsessed with eating the animals’ heads… However, if we saw earlier in this article that they liked to eat boiled or jelly like dishes made from the calf’s head, now you will also find out that pickled pork face was another specialty of theirs.

So, they boiled the head of a pig for a few hours and then rubbed it with some spices. After this process, they had to leave the pig’s head to get brined for a few days. The brine consisted of lemon juice, pepper, some cayenne, salt and water. When this delicacy was ready to eat, people served the organs with mustard and vinegar.

In addition, it’s important to know that in modern society people still prefer a lot of pickled foods and it’s true that there are many ingredients that could be marinated in brine, such as meat, cheese, vegetables and so on. There are many ways to create a brine, but they differ from recipe to recipe and chef to chef. However, what’s strange about this Victorian delicacy is that they had to brine the whole head of a pig, without removing some organs, such as the eyes and brain.