Head Cheese Recipes and Articles on making Head Cheese

The head of pork does not contain a great deal of meat, but, as the quality of this meat is very good, it is valuable for a number of special dishes, such as headcheese and scrapple.

What is Head Cheese?

Head cheese is a terrine of meat from the head of a pig. It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as souse meat, particularly if pickled with vinegar.

How is Head Cheese Made?

The pigs head is cleaned and simmered until the meat falls from the bones, and the liquid is a concentrated gelatinous broth. The meat is then picked off the skull and chopped. Seasonings and vegetables can be added to the chopped meat. The cooking liquid is strained and added to the chopped meat, then cooled mixture is poured into pans or molds and refrigerated until set.

England - Head sausage is referred to as brawn or, pork cheese, in Scotland as potted heid.

Limburgisch - It is called hoofdkaas, meaning head cheese and is eaten on bread or with Limburgisch sausage as a starter.

Germany - Head cheese is known as Sülze or Presskopf.

Brabantic - Head cheese is called zult and is quite red and sweet.

Korea - Head cheese is referred to as Pyeonyook.

Poland - Head cheese is referred to as salceson.

Recipes using Head Cheese

Homemade Pork Brawn Recipe
Home recipe for making pork brawn or head cheese from pigs trotters.

Red Head Cheese Roter Pres Sack
A recipe for making head cheese using the meat from a pigs head and pigs blood.

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