STUFFED PIG

Preparation :
Processed pork cut along from the head and torso to the end (on abdomen) and remove the bones. 
Abdomen pig sew along the section, leaving a small hole in the middle. Through this hole filled with minced pork. Ground densely distributed and sew up the hole. Wrap the pig in a towel, the ends of which bind and tie the carcass in a few places with string. Put the carcass and the bones of a pig in a pot, add water, add aromatic spices and onions and cook for barely noticeable boil until cooked. Cool pork in the broth, then put a belly down on the dish, put the press and put in the refrigerator. 
When a dish is to put one or two pieces of pork, garnish with vegetables, and garnish with parsley or lettuce. A separate file-horseradish sauce with sour cream. To prepare the stuffing of pork fat, pork meat, pork or veal mince together. Put the stuffing in a bowl and, stirring paddle, gradually add the eggs, then milk. 
Fill the stuffing with salt (12 g per 1 kg of meat), pepper (0.5 g per 1 kg of meat) and nutmeg (powder). 
In ready-minced add fresh bacon, chopped into small cubes. You can also put a boiled pickled tongue, cut into cubes. 
In the stuffing to improve the taste you can add wine: brandy or Madeira (20-50 g per 1 kg of meat).