Kamil Perry
Head cheese is a meat jelly or terrine made from the head of a calf or pig, or less commonly, a sheep or cow. It is usually eaten cold, at room temperature, or in a sandwich. Despite its name, head cheese is not a cheese and contains no dairy products. The dish is prepared by simmering the meat in water for several hours until it is tender, then removing the meat from the bones and adding seasonings and spices. The meat is then placed in a loaf pan and covered with the cooking liquid, which gels as it cools. Head cheese is considered a delicacy in some cultures and is known by various names in different countries, including sült in Estonia, syltty in Finland, and fromagge de tête in France.
| Characteristics | Values |
|---|---|
| Definition | A meat jelly or terrine made of meat. |
| Ingredients | Meat from the head of a calf or pig (less commonly a sheep or cow). |
| Preparation | The meat is cooked in water until tender, then seasoned and served cold, at room temperature, or in a sandwich. |
| Variations | Sült (Estonia), syltty, tytinä or aladobi (Finland), fromage de tête (France and Belgium), disznósajt (Hungary), sviðasulta (Iceland), brawn (Ireland), testa in cassetta (Italy), švargla (Serbia), tlačenka (Slovakia). |
| Serving suggestions | Thin crackers, bread, rice, eggs, sandwiches, light mustard and lettuce, hot sauce, horseradish, vinegar. |
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What You'll Learn
Head cheese is made from the head of a calf, pig, sheep, or cow
Head cheese, also known as brawn, is a meat jelly or terrine made from the head of a calf, pig, sheep, or cow. It is a traditional dish that has been made for centuries to use up every part of the animal. While the idea of eating head cheese may seem unappealing to some, it is a tasty and nutritious dish that is high in collagen and other health benefits.
To make head cheese, the head of the animal is cleaned and placed in a large pot, covered with water or broth, and simmered for several hours until the meat is tender and falls off the bone. The meat is then removed from the head and chopped or shredded into bite-sized pieces. The cooking liquid is strained to remove any small pieces of bone or gristle, and the broth is cooked down to concentrate the gelatin. The meat is then placed into bread pans or a large baking dish, covered with the reduced broth, and refrigerated until set.
The parts of the head used in head cheese can vary but typically include the tongue, cheeks, and other cooked bits of meat. Trimmings from more commonly eaten cuts of meat, such as pork hocks, veal shank, or trotters, can also be used. Some recipes call for the addition of spices such as paprika, salt, black pepper, and garlic, while others include vinegar to help break down the gelatin and add flavour.
Head cheese is typically served cold or at room temperature and is commonly eaten as an appetizer with crackers, bread, or sandwiches. It can also be served with a splash of vinegar or mustard on the side. While it may not be to everyone's taste, head cheese is a frugal and tasty dish that makes use of all parts of the animal.
In different cultures, head cheese is known by various names. In Germany, it is called Sülze, Schwartenmagen, or Presskopf, while in Serbia, it is called švargla and is made with pig's tongue, heart, kidneys, skin, and meat from the head. In Hungary, a similar dish called disznósajt incorporates mixed meat slices from the pig's head, spices, paprika, and pieces of bacon cooked in a spicy stock. The meat is then stuffed into the pig's stomach and smoked.
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It is a meat jelly or terrine, usually eaten cold at room temperature
Head cheese is a meat jelly or terrine, usually eaten cold at room temperature. It is made from the flesh of a calf, pig, sheep, or cow's head, set in aspic. The dish is so named because it is cut and served in a manner similar to cheese, though it contains no dairy products.
To make head cheese, the head of the animal is cleaned and boiled until the meat falls off the bone. The meat is then removed from the bones and chopped into bite-sized chunks. The cooking liquid is strained to remove small pieces of meat, gristle, and jelly blobs of fat. The liquid is then cooked down to create a gelatinous broth. Herbs and spices are added for flavouring, and vegetables such as green onions, leeks, and garlic may be sauteed and added as well.
Once the broth is prepared, the meat is placed into bread pans, ensuring that it is distributed evenly. The pans are filled no more than 3/4 full and left at room temperature until cool, then refrigerated overnight. The next day, the meat is unmolded, wrapped in plastic wrap and foil, and refrigerated again until ready to be served.
Head cheese is typically served cold, either on its own, with crackers or bread, or in a sandwich. It can also be served with a splash of vinegar. While the dish may not appeal to everyone, it is a good way to use all parts of an animal and is rich in collagen, offering health benefits for joints, hair, nails, and bones.
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It is known as 'brawn' in Ireland and the UK
Head cheese, or brawn, is a dish that is considered a delicacy in Ireland and the UK. It is made from the meat of a calf, pig, sheep, or cow's head, set in aspic. The dish is usually eaten cold, at room temperature, or in a sandwich.
Brawn is a traditional dish that dates back to at least the early 19th century in Ireland. It is made by simmering a pig's head, or other animal heads, until the meat becomes tender and falls off the bone. The meat is then removed from the head, chopped into bite-sized pieces, and seasoned with salt and pepper. The cooking liquid is strained and reduced to create a gelatinous stock. This stock is then added to the meat and the mixture is refrigerated until set.
In the UK, head cheese is also known as "hog head cheese" or simply "hog head." The dish has been made for centuries, dating back to a time when people could not afford to waste any part of the animal. All parts of the hog were used, including the feet, intestines, heart, and liver.
Head cheese is a traditional dish that has been passed down through families for generations. It is a time-consuming dish to prepare, often taking up to a full day. Despite its name, head cheese does not contain any dairy products. It is a type of meat jelly or terrine, similar to a jellied meatloaf.
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It is called 'fromage de tête' in France and Belgium
Head cheese, also known as "brawn", is a meat jelly or terrine made from the flesh of a calf, pig, sheep, or cow's head. The dish is usually eaten cold or at room temperature and is sometimes used in sandwiches. Despite its name, head cheese does not contain any dairy products. In France and Belgium, head cheese is known as "fromage de tête", which directly translates to "cheesed head". The French word "fromage" has multiple meanings, including a part of a meal, and cheese. In the context of head cheese, "fromage" refers to the latter definition.
In other parts of Europe, head cheese is known by different names. In Estonia, it is called "sült", in Germany, it is called "Sülze", "Schwartenmagen", or "Presskopf", in Hungary, it is called "disznósajt" or "disznófősajt", and in Serbia, it is called "švargla". Each region has its own unique variations and recipes for preparing head cheese, but the basic process involves boiling and pressing the meat, often using the stomach of the animal to contain the mixture.
The process of making head cheese at home can be time-consuming but is relatively simple. The meat is boiled in a kettle or stockpot until tender, and then cooled. The broth may be clarified for a nicer presentation, although this is not necessary as it does not affect the flavor. The meat is then placed into bread pans, cooled to room temperature, and refrigerated overnight. The next day, the meat is unmolded, wrapped in plastic wrap and foil, and refrigerated again until ready to be served.
Head cheese is a traditional dish that was invented to utilize all parts of the animal, ensuring nothing goes to waste. While it may not appeal to everyone, it is a tasty and nutritious dish that provides various health benefits, including nurturing joints, hair, nails, and bones.
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In Greece, head cheese is called 'pichti' and incorporates vinegar
Head cheese, or brawn, is a meat jelly or terrine made from the flesh of a calf or pig's head, set in aspic. It is usually eaten cold, at room temperature, or in a sandwich. Despite its name, the dish contains no dairy products. In Greece, head cheese is known as pichti (πηχτή) and incorporates vinegar.
The dish is traditionally made by boiling the head, trotters, and tail of a pig, and using the natural gelatin produced from the stock. The head, feet, and tail are cleaned and any hair is scorched and shaved. These parts are then boiled with spices, citrus juice, vinegar, salt, and hot red peppers. The meat is then cooked and drained, and the stock is added to it, along with gelatin. The mixture is then adjusted for seasoning and divided into bowls or molds, which are covered with broth.
Pichti is served as an appetizer and is considered a traditional delicacy in Greece. It is similar to zalatina, which is made in Cyprus. The word zalatina is derived from the word gelatin, which is produced from the pork's head, ears, and feet.
Head cheese is a dish that has been made in various forms throughout Europe and is known by different names in different countries. It is a traditional food that was invented to use up every part of the animal, and it offers several health benefits due to the bone broth used in its preparation.
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Frequently asked questions
Head cheese is a meat jelly or terrine made from the flesh of a calf, pig, sheep, or cow's head. It is usually set in aspic and eaten cold, at room temperature, or in a sandwich. Despite its name, head cheese is not a cheese and contains no dairy products.
To make head cheese, you need to place the meat or the entire head into a large pot and cover it with water. Bring the meat to a low simmer and put the lid on to simmer for 12 to 24 hours, or until the meat is tender. Then, remove the meat and keep the cooking liquid in the pot. Once the meat is cool enough to handle, pick out the meat bits and discard the rest. Season the meat with salt and pepper, and any other desired spices. Finally, turn up the heat and bring the cooking liquid back to a simmer.
Head cheese is extremely tender and rich. If you've tried other offal like sweetbreads, liver, or pâté, then it's a combination of those flavours. It is often served with a splash of vinegar and eaten with thin crackers or bread.
