Randy Chandler
Head cheese is a dish with many variations, but it is primarily made from the meat of a pig's head, including the tongue, snout, cheek, ears, and sometimes the heart and feet. Despite its name, head cheese is not a cheese at all and contains no dairy products. It is often served as a meat jelly or terrine, and can be spread on crackers or bread, or used in sandwiches. While some people enjoy the rich flavour and unique texture of head cheese, others find the concept unappealing due to the use of meat from the head of a pig.
| Characteristics | Values |
|---|---|
| Main Ingredient | Meat from the head of a calf or pig, less commonly a sheep or cow |
| Other Ingredients | May include tongue, snout, cheek, heart, feet, gelatin, and spices |
| Texture | Jelly-like, tender, rich |
| Taste | Vibrant, porky |
| Preparation | Boiled, deep-fried, smoked |
| Serving Temperature | Cold, room temperature |
| Serving Suggestions | Thin crackers, sandwiches, charcuterie plate, steamed buns |
| Accompaniments | Mustard, pickles, lettuce, watermelon kimchi, basil lime caesar dressing, horseradish |
| Names | Hog head cheese, beef head cheese, boar's head cheese, brawn, souse, tête, testa, pig's head terrine, disznósajt, sviðasulta, coppa di testa, syltty, fromage de tête, Sülze |
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What You'll Learn
Head cheese is not cheese
The name "head cheese" is derived from the Dutch word "hoofdkaas", which translates literally to "head cheese". The term is a combination of "`hoofd", meaning head, and "`kaas", meaning cheese, which describes the texture of the dish. Head cheese is also referred to as "brawn", "souse", "tête", "testa", or "pig's head terrine". It is believed that the term "head cheese" was chosen to make the dish sound more appealing to those who may be uncomfortable with the idea of eating a pig's head.
Head cheese was first created in Europe during the Middle Ages, when peasants and serfs were left with the scraps of meat after lords and land barons took the best pieces. It is a delicacy that has gained popularity around the world, with variations found in North America, Europe, and Asia. In North America, head cheese is commonly referred to as "head cheese", while in Scotland, it is called "potted heid", and in Britain and Australia, it is known as "brawn".
While some people may enjoy the taste of head cheese, finding it rich and delicious, others may be put off by the idea of consuming meat from an animal's head. The process of making head cheese involves boiling a cleaned pig's head or head cheese end pieces, reducing the cooking fats and liquid, and letting it set. The meat is then picked from the bones, seasoned, and formed into a jelly loaf. While head cheese may not be for everyone, it is an interesting example of how different cultures utilise all parts of an animal to create unique and distinctive dishes.
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Head cheese is made from a pig's head
Head cheese is a dish that is popular around the world, although it is known by different names. It is called "head cheese" in North America, "potted heid" in Scotland, and "'brawn' in Britain, Australia, and Ireland. In Bulgaria, a similar dish is called "пача" (pacha), primarily made from pig's heads, legs, and tongue. In Hungary, a variant of head cheese is called "disznósajt" or "disznófősajt" (pork cheese or pork head cheese), while in Iceland, it is known as "Sviðasulta". In Estonia, it is called "sült", and in Lithuania, it is called "košeliena" or "šaltiena".
Head cheese is made from the head of a calf or pig, or less commonly, a sheep or cow. The dish is typically set in aspic and eaten cold, at room temperature, or in a sandwich. Despite its name, head cheese does not contain any cheese or dairy products. Instead, it is a meat jelly or terrine made from the flesh of the animal's head. The parts of the head used can vary but often include the tongue, cheeks, and ears, and sometimes other parts like the snout, feet, heart, or even the brain and eyes.
To make head cheese, you start by obtaining a cleaned pig head or head cheese end pieces. The meat is then boiled, the cooking fats and liquid are reduced, and the meat is allowed to cool. Once the meat is cool enough to handle, the desirable meat bits are picked out, and the rest is discarded. The meat is then seasoned with salt, black pepper, garlic, and other aromatic herbs like bay leaves and thyme. Some recipes may also incorporate vinegar, onions, or other spices to enhance the flavor.
The cooked meat is then mixed with its reduced cooking liquid and packed into a loaf mold. The natural collagen in the cooking liquid firms up when cooled, giving head cheese its characteristic gelatinous texture. This also allows it to be served as a spread or pâté on crackers, bread, or sandwiches. Head cheese can be refrigerated or frozen for later consumption.
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Head cheese is served in sandwiches
Head cheese, despite its name, is not actually cheese. It is made from the meat of a pig's head, including the tongue, snout, cheek, and sometimes the heart and feet. The meat is cleaned, boiled, and then simmered until tender, after which the cooking fats and liquids are reduced and the meat is seasoned with salt and pepper. The natural collagen in the meat causes it to solidify as it cools, resulting in a meat jelly or terrine. Head cheese is completely dairy-free, so it is a suitable option for those with lactose intolerance.
Head cheese is often served as a spread, similar to pâté, and can be enjoyed on crackers or toast. It can also be sliced and used in sandwiches, paired with pickles, mustard, and lettuce. Those who enjoy head cheese claim that it is a rich and delicious delicacy.
One popular way to serve head cheese in a sandwich is in the classic Vietnamese "Bahn Mi". Head cheese can be purchased from local Russian markets, along with artisanal rye bread, to create this unique sandwich.
In addition to sandwiches, head cheese can also be enjoyed in a variety of other dishes. For example, in Denmark, Norway, and Sweden, head cheese is commonly served on rugbrød or lefse with strong mustard and pickled beetroots during the traditional Christmas smörgåsbord. In Germany, it is known as Sülze, Schwartenmagen, or Presskopf, and is often served as a rectangular loaf sliced into portions.
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Head cheese is a delicacy in Europe
Head cheese is a delicacy that originated in Europe, dating back to the Middle Ages. Despite its name, it is not a cheese, and it does not contain any dairy products. It is made from the meat of a pig's head, chopped and boiled, and then formed into a jellied loaf. The dish may also include a pig's tongue, feet, heart, and other parts of the head, though it typically does not include the brain, eyes, or ears.
Head cheese is considered a delicacy in many European countries, including Germany, where it is known as "Sülze", "Schwartenmagen", or "Presskopf"; Hungary, where it is called "disznósajt" or "disznófősajt"; Romania, where it is known as "caş de cap de porc"; and Estonia, where it is called "sült". In Iceland, "Sviðasulta" is a form of head cheese made from a sheep's head, while in Ireland, "brawn" is a rare delicacy made from a pig's head. In France and Belgium, it is referred to as "fromage de tête", "tête pressée", or "pâté de tête".
The dish is usually eaten cold, at room temperature, or in a sandwich. It can be spread on crackers or bread, similar to pâté, and is often served with mustard, pickles, or vinegar. Some people also add it to an artisan cheese and charcuterie plate. While head cheese is considered a delicacy in Europe, it may not be to everyone's taste, as the idea of eating meat from a pig's head can be unappealing to some.
Preparing head cheese involves boiling the meat, reducing the cooking fats and liquid, and letting it set. Spices and seasonings can be added to enhance the flavour. The natural collagen in the head meat solidifies as the dish is cooked and cooled, giving it a jelly-like texture. This texture has made it a popular choice for those who enjoy meat jellies or terrines.
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Head cheese is also called brawn
Head cheese, despite its name, is not a type of cheese. It is a meat jelly or terrine made from the head of a calf or pig, or less commonly, a sheep or cow. The dish is believed to have originated in Europe, where it was historically a peasant food, and has been made since the Middle Ages. The natural collagen in the meat causes the dish to solidify and take on a cheese-like texture as it cooks and cools. Head cheese is also called "brawn" in Britain, Australia, and South Africa. In Yorkshire and Norfolk, England, it is also called "pork cheese". In Scotland, it is known as "potted heid".
The parts of the head used in head cheese vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes the feet, snout, cheek, ears, heart, and even the head meat are included. The meat is boiled, and the cooking fats and liquids are reduced and set. The meat is then seasoned with salt and pepper, as well as other spices, and served cold or at room temperature.
Head cheese is often served as a spread on crackers or bread, or used in sandwiches. It is also served as a fried patty in steamed buns, paired with watermelon kimchi and basil lime Caesar dressing. In Trinidad and Tobago, it is served or sold at most social gatherings, such as parties, all-inclusive fetes, and sporting competitions. In St. Vincent and Barbados, it is usually eaten on Saturday mornings.
In different parts of the world, head cheese is known by various names. In Slovakia, a special variety of head cheese called tlačenka, or "pressed one", is made with pork stomach stuffed with offal and leftover parts of pig heads and legs. In Sweden, it is known as sylta, with variations including kalvsylta (jellied veal), pressylta (pressed pork and veal brawn), and rullsylta (rolled and pressed side of pork). In Greece, it is called pichti and incorporates vinegar. In Hungary, a variant called disznósajt, or disznófősajt, is made with mixed meat slices, especially from the head of the pig, and is similar to Scottish haggis.
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Frequently asked questions
Head cheese is a meat jelly or terrine made from the head of a calf or pig. It is usually eaten cold, at room temperature, or in a sandwich. Despite its name, it does not contain any dairy products.
To make head cheese, you need a cleaned pig head or head cheese end pieces. The meat is then boiled, the cooking fats and liquid are reduced, and the meat is set. The meat is seasoned with salt and pepper and any combination of spices.
Head cheese can be eaten in several ways. It is often served as a spread on crackers or bread, or as a substitute for deli meat in a cold cut sandwich. It can also be added to an artisan cheese and charcuterie plate.
