Bushra Griffith
Head cheese is a traditional dish that uses the meat from a pig's head, as well as other parts such as the tongue, heart, and feet. Despite its name, head cheese is not actually cheese, but a gelatinous meat mixture that is often served cold and used in sandwiches or on charcuterie boards. The process of making head cheese involves boiling the meat and bones, creating a broth with high gelatin content, and then combining the diced meat with the strained broth. While it may not be for everyone, head cheese is a delicious and nutritious way to make use of all parts of the pig, ensuring nothing goes to waste.
| Characteristics | Values |
|---|---|
| Ingredients | Boar or hog meat, ground pork, pork loin, pork hocks, veal shank, salt, vinegar, nutmeg, gelatin, garlic |
| Equipment | Large kettle, large cookie sheet, stock pot, colander, cheesecloth, loaf pan, mould, ham maker/ham press, digital scale |
| Preparation | Boil meat, strain water, cool, remove fat and bones, dice meat, add meat to strained water, add salt, boil, simmer, add vinegar and nutmeg, ladle into bread pans, refrigerate |
| Serving | Cut into chunks, serve cold with crackers, mustard, hot sauce, bread, cheese, charcuterie board |
| Notes | Head cheese is not actual cheese, it is made from the cooked meat of pig heads, it is gelatinous and often served cold, it is time-consuming to make |
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What You'll Learn
- Head cheese ingredients: pork loin, ground pork, gelatin, garlic, vinegar, nutmeg
- Preparing the pig's head: cleaning, scraping, burning off hairs, drying, freezing
- Cooking the meat: boiling, simmering, skimming, cooling, straining
- Preparing the mould: spreading meat, pouring gelatin, refrigerating
- Serving suggestions: chilled, with bread, crackers, mustard, hot sauce
Head cheese ingredients: pork loin, ground pork, gelatin, garlic, vinegar, nutmeg
Head cheese is a traditional Polish dish made with pork and gelatin. It gets its name from its cheese-like appearance, but it does not contain any cheese. The main ingredients are pork loin, ground pork, gelatin, garlic, vinegar, and nutmeg.
To make head cheese, start by preparing the meat. Some recipes call for boiling pork hocks or ribs in water, along with aromatics like onions, bay leaves, and spices, until the meat is tender. This process can take around 3-5 hours. Once the meat is cooked, remove the bones and fat, and chop or shred the meat into small pieces.
Next, prepare the broth or gelatin mixture. For the broth, you can use the liquid in which the pork was cooked, adding additional ingredients like vinegar, sugar, salt, and spices to taste. This broth will need to be reduced to concentrate the flavors and gelatin. Alternatively, you can use powdered gelatin or gelatin sheets, following the package instructions to dissolve them in hot water.
Combine the meat with the broth or gelatin mixture, adding in any additional ingredients like garlic, nutmeg, and vinegar at this stage. Pour the mixture into a mold or loaf pan and refrigerate until it sets and firms up, which can take at least 6 hours or overnight.
Once the head cheese is fully set, remove it from the mold, scrape off any excess fat, and cut it into slices or chunks. Serve it with garnishes like pickles, horseradish, or mustard, and enjoy!
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Preparing the pig's head: cleaning, scraping, burning off hairs, drying, freezing
Preparing a pig's head for cooking requires several steps, including cleaning, scraping, burning off hairs, drying, and sometimes freezing. Here is a detailed guide:
Cleaning: Start by thoroughly rinsing the pig's head under cold running water. Ensure that you clean all areas, including the ears, snout, and any crevices. This step helps remove any visible dirt, blood, or other impurities.
Scraping: After cleaning, use a sharp knife or a butcher's scraper to carefully scrape away any remaining bits of tissue, cartilage, or other debris from the surface of the head. Be meticulous in this step to ensure that you have a clean canvas for the next steps.
Burning off hairs: Removing the hair from the pig's head is essential, as it can negatively impact the taste and smell of the final dish. One common method is to dunk the pig's head in hot water, typically heated to 147°F, for 90 seconds to 3 minutes. This process helps loosen the hair and makes it easier to remove. After dunking, use a sharp knife or a specialized tool to scrape away the hair, along with the outer epidermis, ensuring a smooth and hairless surface.
Drying: Once the pig's head is clean, scraped, and hairless, pat it dry with clean paper towels or a cloth. Ensure that the head is thoroughly dried, as moisture can affect the cooking process and the final texture of the meat.
Freezing: Depending on your preparation timeline, you may choose to freeze the pig's head at this stage. Freezing can help preserve the meat and extend the time before cooking. Wrap the cleaned and dried pig's head securely in plastic wrap and then aluminum foil before placing it in a freezer-safe bag. Ensure that your freezer is set to 0°F or below to maintain the quality of the meat.
By following these steps, you will have a well-prepared pig's head that is ready for the next stages of cooking, such as stewing or roasting, on your way to creating delicious dishes like headcheese or ramen.
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Cooking the meat: boiling, simmering, skimming, cooling, straining
Head cheese is made from the cooked meat of pig heads, sometimes combined with other parts of the pig like the tongue, heart, and feet. It is not cheese, but a gelatinous meat mixture that is often served cold to prevent the melting of the gelatin.
To cook the meat, you will need a large pot, a pig head, and enough water to cover the head. If using a frozen pig's head, let it thaw before cooking. Place the pig's head, cut side down and snout up, in the pot. If the head is too large for your pot, you can add cold water until it comes within 2 inches of the pot's rim. Bring the water to a soft boil and let it cook for about 5 hours. You can also add pork hocks, veal shank, and salt to the pot. Make sure to periodically rearrange the meat so it doesn't stick to the bottom of the pot.
Once the meat is cooked, remove the pot from the heat and let it cool for about 20 minutes. Take out the vegetables and set them aside. Remove the meat and bones from the pot and place them on a cutting board. Separate the meat from the bones, shredding larger chunks as you go. You can save some of the fattier bits if you want a bit of fat in your head cheese.
Now it's time to skim off any scum that has formed on top of the water and strain the broth. To do this, pour the broth through a sieve or a colander lined with cheesecloth to get a clear broth. If you want to add more flavour to your head cheese, you can saute green onions, leeks, cloves of garlic, or other ingredients of your choice in pork fat until soft, and add them to the strained broth.
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Preparing the mould: spreading meat, pouring gelatin, refrigerating
Preparing the mould is the final step in making head cheese, a traditional dish that uses up all parts of a pig's head, including the meat, skin, bones, and sometimes organ meat. The dish is not actually cheese, but a gelatinous meat mixture that is served cold.
First, spread the meat in your mould. You can use a 9x5 glass bread pan or any other mould you have available. Ensure that you put an even amount of meat in each mould. If you want to add any vegetables, such as green onions, leeks, or cloves of garlic, saute these separately in pork fat until soft before adding them to the mould.
Next, pour the warm gelatin liquid over the meat in the mould. The gelatin comes from the collagen in the bones, which is released when the pig's head is boiled. You can add vinegar and nutmeg to taste before pouring the liquid into the mould.
Finally, place the mould in the refrigerator and chill overnight. Head cheese should be served chilled, as the gelatin will melt if it gets too warm. The finished product can be sliced and served on bread or as part of a charcuterie board with crackers and mustard.
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Serving suggestions: chilled, with bread, crackers, mustard, hot sauce
Head cheese is a gelatinous meat mixture that is often served chilled as a cold cut. It is made from the boiled meat of pig heads and sometimes other parts of the pig, such as the tongue, heart, and feet. It does not contain any actual cheese.
When serving head cheese, it is important to keep it chilled to prevent the gelatin from melting. It can be served in a variety of ways, including:
- On a charcuterie board with crackers, mustard, hot sauce, and other meats.
- Sliced and served on bread, such as a toasted piece of bread or crusty homemade bread.
- Breaded and deep-fried with a side of whole-grain mustard.
- As a sandwich with other meats and cheeses.
Head cheese can also be formed into the shape of a sausage or put into a loaf pan to be sliced for sandwiches. It is a versatile dish that can be tailored to individual tastes and preferences.
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Frequently asked questions
You will need a pig's head, which should be fresh and clean with the eyes, brain and hair removed. You will also need enough water to cover the head in a large stock pot. Some recipes also include pork loin, ground pork, vinegar, nutmeg, salt and vegetables.
Place the pig's head in a large stock pot, cut side down and snout up. Add enough water to cover the head and bring to a soft boil for about 5 hours. Remove the pot from the heat and let it cool. Remove the meat and bones from the pot and shred the meat. Strain the broth and return it to the pot. Add the shredded meat, vinegar and nutmeg to the broth and bring to a boil. Reduce to a simmer and periodically test the mixture to see if it sets. Once it has a jelly-like consistency, ladle the mixture into bread pans and leave at room temperature until cool, then refrigerate overnight.
Head cheese is typically served cold, as the gelatin binding will melt if it gets too warm. It can be sliced and served on bread with mustard, or on a charcuterie board with crackers, cheese and other meats.
