Patrick Oconnell
Head cheese is a gelatinous meat mixture that originated in Europe and is made from the head of a calf or pig. Despite its name, it does not contain any cheese. The process of making head cheese involves boiling the meat in a large pot, breaking down the gelatin, and then forming it into a desired shape. It is often served chilled as a cold cut and can be sliced and served on bread or crackers.
| Characteristics | Values |
|---|---|
| Ingredients | Boar or hog meat, ground pork, pork loin, gelatin, vinegar, nutmeg, salt, green onions, leeks, cloves of garlic, thyme, bay leaves, allspice, mustard, pickled beets, black pepper, paprika, beef tongue |
| Equipment | Large pot, kettle, stove, refrigerator, cookie sheet, bread pans, plastic wrap, aluminium foil |
| Preparation | Boil pig's head in water, simmer, periodically rearrange meat, skim off scum, add diced meat to strained water, add salt, add vinegar and nutmeg, ladle into bread pans, refrigerate |
| Serving Suggestions | Cut into chunks, serve chilled with mustard, hot sauce, crackers, bread, pickles, carrot, garlic dill, fiddleheads |
| Notes | Head cheese is not actual cheese, it is a gelatinous meat mixture, often served cold. |
Explore related products
What You'll Learn
Head cheese ingredients
Head cheese is made from the meat of a pig's head, as well as other parts of the pig such as the tongue, feet, and heart. It is then boiled down and pressed into a mould to set as a jellied loaf. The dish is high in natural gelatin and does not contain any dairy products, despite its name.
To make traditional head cheese, you will need a large pot (at least 20 quarts), a pig's 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 in the pot, cut side down and snout up. Add cold water until it comes within two inches of the pot's rim. Set the pot on a stovetop burner and bring the water to a boil. Then, reduce the heat to a low boil and let the pig's head simmer for 12 hours.
Once the meat is cooked, place it on a large tray to cool. Strain the remaining water into another pot to remove any small bones and other matter. Remove all fat and bones from the meat, and dice the remaining meat, skin, and soft gristle. Add the diced meat to the strained water and bring it to a boil. Reduce to a slow simmer and add salt to taste. You can also add other ingredients such as vinegar, nutmeg, green onions, leeks, or garlic.
If you want to make a broth with high gelatin content, cook the liquid down until there are about two inches left in the pot. Strain the broth and set it aside to cool. Spread the sauteed additions and head meat in a mould, adding an even amount of meat to each mould. Pour the warm gelatin liquid over the meat and place the moulds in the refrigerator to chill overnight.
Head cheese can be served chilled, as the heat can cause the gelatin binding to melt. It is often served as a cold cut of meat on bread or crackers, with mustard, hot sauce, or pickles on the side.
Ham and Cheese Quesadillas: Quick, Easy, and Delicious!
You may want to see also
Preparation and cooking
Head cheese is a gelatinous meat mixture that is usually served chilled to prevent the melting of the gelatin binding. It is made by boiling a pig's head, which releases collagen from the bones, giving the dish its gelatinous texture.
To make traditional head cheese, you will need a large pot (at least 20 quarts), a pig's 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 in the pot, cut side down and snout up. Add cold water until it comes within 2 inches of the pot's rim. Set the pot on a stove and bring the water to a boil. Reduce the heat to a low boil and let the pig's head simmer for 12 hours, or until the meat is cooked throughout.
Once the meat is cooked, remove it from the pot and place it on a large tray to cool. Strain the remaining water into another pot to remove any small bones and other matter. Dice the meat, skin, and soft gristle, and add it to the strained water. Bring this mixture to a boil and then reduce it to a slow simmer. Add salt to taste. Continue simmering until the mixture sets—you can test this by pouring a small amount into a bowl and placing it in the freezer. The mixture is ready when it has the consistency of jelly. At this point, you can add vinegar, nutmeg, and any other desired spices or herbs.
To serve the head cheese, spread the warm mixture into a mold, such as a loaf pan or bread pan. Place the mold in the refrigerator and chill it overnight. The next day, remove the head cheese from the mold, slice it, and serve it chilled, similar to a cold cut of meat. Head cheese can be stored in the refrigerator for up to a week or frozen for later use.
Delicious Frozen Cheese Rolls: Quick Cooking Guide
You may want to see also
Flavour combinations
Head cheese is a gelatinous meat mixture that is usually served cold to prevent the melting of the gelatin binding. It is made from the boiled meat of pig heads and sometimes other parts of the pig like the tongue, heart, and feet. The process of boiling releases the collagen from the bones, creating a gelatinous binding. This mixture is then formed into a sausage shape or put into a loaf pan or mold.
Head cheese is often served with crackers, mustard, hot sauce, or bread. It can be spread on a baguette and paired with pickles, such as carrot, garlic dill, and fiddleheads. It can also be served on a charcuterie board with cheese, crackers, and other meats.
In Germany, head cheese is called "presskopf" and is often served with vinegar and pickles. It may also include beef tongue for added flavor. In Denmark, it is called "sylte" and is flavored with thyme, bay leaves, and allspice. It is typically served with mustard and pickled beets.
In England, head cheese is called "brawn" and often includes meat from the pig's feet, tongue, and heart. In Scotland, it is known as "potted heid," made from a pig's stomach stuffed with meat from the pig's head and feet. It is seasoned with black pepper, paprika, and garlic and is usually smoked.
Head cheese can also be breaded and deep-fried, served with whole-grain mustard. It can be compared to a meaty paté or pork rillette, with a rich and tender texture.
When making head cheese at home, you can add your own aromatics to the stock, such as vinegar, nutmeg, or green onions. You can also sauté vegetables like leeks and garlic in pork fat and add them to the mold.
Goat Cheese Cooking: A Beginner's Guide
You may want to see also
Explore related products
Setting and serving
Head cheese is a gelatinous meat mixture often used as a cold cut that contains no actual cheese. It is a meat jelly from Eastern Europe and is a specialty in Southern Louisiana and other parts of the United States. It is traditionally made from an uncooked pig’s head, but slow-roasted pig's head can also be used.
To set the head cheese, pour the warm gelatin liquid over the meat in the mold. Place the molds in the refrigerator and chill overnight.
To serve the finished product, cut it into thick slices and serve chilled on a piece of crusty, homemade bread. Think of it like a cold cut of meat. It can be served on a charcuterie board with cheese, crackers, and other meats. Head cheese can also be served with mustard and a side of pickled beets.
Head cheese is best consumed within a week. If you wish to store it for longer, lift it from its mold, wrap it well, and freeze it for later use.
Delicious Frozen Fish & Cheese: Quick and Easy Cooking
You may want to see also
Storing head cheese
Head cheese is a meat jelly or terrine made of meat. It is usually eaten cold, at room temperature, or in a sandwich. It is typically made with meat from the heads of pigs or calves. The natural collagen found in the head solidifies together as the head cheese is cooked and cooled.
Head cheese can be stored in the refrigerator, where the temperature is cold and stable. Wrap the head cheese in plastic wrap or a plastic bag and "face" the cheese before each use to improve the taste. To do this, use a cheese knife to cut off a slice that has been in direct contact with the plastic, then discard it.
Head cheese can also be stored in a cool, dry, and dark place. Gelatin is virtually airtight and will keep meat delicious for months as long as it's stored in this manner.
To determine if the head cheese has spoiled, examine it for an off odor (especially if it isn't a stinky type), texture, or taste. If the surface texture has become slimy, wet, or soft, discard it immediately. Spoiled cheese could also show signs of mold that aren't part of the manufacturing process. However, you may be able to remove just the moldy part, depending on the type.
Easy Cheesy Crepes: Cooking Frozen Cheese Crepes
You may want to see also
