Frederic Melton
Hog head cheese is a traditional dish that was invented to use up every last bit of the pig, with recipes dating back centuries. It is made by boiling a pig's head and using the meat to create a terrine or loaf, which is then covered in broth and refrigerated. The dish is not to everyone's taste, but those who enjoy it appreciate its unique flavour and health benefits. Hog head cheese can be served in a variety of ways, including as a sandwich with pickles, lettuce, tomatoes, and spicy mustard, or with crackers.
| Characteristics | Values |
|---|---|
| Ingredients | Whole hog's head, water, onion, garlic, leeks, salt, pepper, vinegar, pork roast, bell pepper, celery, parsley, basil, Cajun seasoning, pork stock |
| Equipment | 4-quart pot, bread pans, strainer, sharp knife, plastic wrap-lined terrine (or loaf) pan |
| Cooking Method | Boil hog's head for 5-12 hours, shred meat, press into pans, cover with broth, and refrigerate |
| Serving Suggestions | Serve with crackers, crusty bread, mayonnaise, mustard, pickles, lettuce, tomatoes |
| Storage | Refrigerate for up to 1 week or freeze for later use |
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What You'll Learn
Boil the hog's head
Hog head cheese is a traditional dish that uses the entire hog's head, ensuring that no part of the animal goes to waste. The process of making hog head cheese involves several steps, one of the most important being boiling the hog's head. Here is a detailed guide on how to boil the hog's head:
Cleaning and Preparing the Hog's Head
Start by obtaining a whole hog's head, which can be sourced from a local butcher or farmer. Clean the hog's head thoroughly and remove any unwanted remnants. Place the hog's head in a large pot, ensuring that the cut side is down and the snout is facing up. This positioning ensures even cooking and easy removal of the meat later in the process.
Adding Water and Boiling
Add water to the pot until the pig's head is completely covered. The water level should reach within 2 inches of the pot's rim to ensure sufficient coverage during boiling. Cover the pot with a lid to retain moisture and heat. Place the pot on a stove and set it to high heat. Allow the water to reach a rolling boil, ensuring that the hog's head is fully submerged throughout this process.
Reducing to a Simmer
Once the water has reached a vigorous boil, reduce the heat to a gentle simmer. This step is crucial, as it allows the hog's head to cook slowly and evenly. Maintain the simmer for an extended period, usually around 12 hours. The lengthy simmering time helps tenderize the meat, ensuring it becomes fall-off-the-bone tender.
Cooling and Handling
After the extended simmering period, turn off the heat and allow the hog's head and broth to cool down. This step is important for safety reasons, as you'll be handling the meat and broth with your hands in the next stage. The cooling process can take some time, so be patient and wait until the temperature is safe enough to handle comfortably.
Meat Removal and Refrigeration
Once the hog's head has cooled sufficiently, carefully lift it out of the pot and place it on a baking pan or a large cutting board. Begin removing the meat from the cheeks, tongue, and head, using your hands or a sharp knife. Roughly chop or shred the meat to achieve the desired consistency, then refrigerate it until you're ready to use it in the next steps of the hog head cheese recipe.
Boiling the hog's head is a crucial step in preparing hog head cheese, and it requires time and patience. This process not only cooks the meat but also helps create a flavourful broth that will be used in subsequent steps of the recipe.
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Shred the meat
Hog head cheese is a traditional dish that uses all parts of the hog, ensuring nothing goes to waste. The process of making hog head cheese involves boiling a whole hog's head, cooling it, and then shredding the meat. Here is a detailed guide on shredding the meat:
Step 1: Boil the Hog's Head
Place the clean hog's head in a large pot, cut side down and snout up. Cover the head with water, leaving a 2-inch gap from the rim of the pot. Bring the water to a boil and then reduce the heat to a simmer. For a soft boil, simmer the pig's head for about 5 hours, or until the meat falls off the bones. Alternatively, you can simmer for a longer period, up to 12 hours, to ensure the meat is tender and easily removable.
Step 2: Cool and Handle the Meat
After boiling, let the pot cool for about 20 minutes, or until it is safe to handle. Remove the hog's head from the pot and place it on a baking pan or a large cutting board. Be sure to also remove and set aside any vegetables cooked alongside the head.
Step 3: Remove Meat from Bones
Use your hands or a knife to remove the meat from the cheeks, tongue, and head. Be sure to also pick through and separate any remaining meat from the bones. You can discard the bones or save them for making bone broth.
Step 4: Shred the Meat
Once you have removed all the meat from the head, it's time to shred it. Use your hands or two forks to pull the meat apart into small, stringy pieces. You can shred the meat finely or leave some larger chunks, depending on your preference. If you want a consistent texture, you can use a knife to chop the meat after shredding it.
Step 5: Refrigerate the Meat
Place the shredded meat in a bowl and refrigerate it until you are ready to use it. You can also save some of the fattier bits of meat if you prefer a bit of fat in your head cheese.
Shredding the meat is a crucial step in the process of making hog head cheese. By following these steps, you will be able to prepare the meat for the next stages of the recipe, ultimately resulting in a delicious and traditional dish.
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Prepare the broth
Hog head cheese is a traditional dish that uses all parts of the hog, ensuring nothing goes to waste. It is made by boiling a hog's head and using the meat to create a gelatinous mold. The process of preparing the broth, which is a key component of hog head cheese, is described in the following steps:
Firstly, place a clean hog's head in a large pot, with the cut side down and the snout facing up. The pot should be big enough to accommodate the head comfortably. Add enough water to completely cover the head, or until the water level reaches about 2 inches below the rim of the pot. This ensures that the head can boil and simmer effectively.
Cover the pot with a lid and place it on a stove over high heat. Allow the water to reach a rolling boil, and then reduce the heat to a gentle simmer. The pig's head should be simmered for an extended period, typically around 12 hours. This lengthy cooking time helps to tenderize the meat, ensuring it becomes soft and falls off the bones easily.
After simmering, turn off the heat and let the pot cool down. This step is important for safety reasons, as it prevents burns when handling the pig's head and broth. Once the pot has cooled sufficiently, carefully lift the pig's head out of the broth and place it in a baking pan or on a large cutting board.
At this stage, the meat can be removed from the cheeks, tongue, and head. Use a knife or your hands to separate the meat from the bones, shredding any larger chunks into smaller pieces. The meat will be used later in the recipe, so it should be refrigerated or set aside in a cool place until needed.
The broth will be used to create the gelatinous mold for the hog head cheese, so it needs to be clear and free of impurities. Strain the broth through a fine-mesh strainer or cheesecloth to remove any unwanted bits and pieces of bone or meat. Rinse the pot to remove any residue, and then pour the strained broth back into it, ready for the next stage of the recipe.
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Mix and mould the meat
Hog head cheese is a traditional dish that uses every part of the hog, ensuring nothing goes to waste. The process of preparing the meat for the hog head cheese involves several steps, including boiling, shredding, and mixing. Here is a detailed guide on how to mix and mould the meat for this unique delicacy:
Shredding the Meat:
Start by placing the cooked hog's head on a cutting board. Remove the meat from the cheeks, tongue, and head, being careful to separate it from the bones. Shred the meat into small pieces. You can also chop it to your desired consistency. If you prefer a smoother texture, you may even use a food processor to achieve a finer consistency.
Mixing the Meat:
In a large mixing bowl, combine the shredded meat with your desired seasonings. You can use a variety of seasonings such as garlic, parsley, basil, salt, pepper, and Cajun spices. Mix the ingredients thoroughly until the seasonings are evenly distributed throughout the meat. Remember to taste and adjust your seasonings as needed. You can also add some of the fatty bits at this stage if you prefer a richer flavour.
Preparing the Broth:
The broth plays a crucial role in binding the meat together. Use the cooking liquid from boiling the hog's head, and ensure it is well-strained to remove any unwanted bits. You may also choose to clarify the broth for a clearer appearance, although this is optional as it does not affect the flavour. Adjust the seasoning and saltiness of the broth to your preference.
Moulding the Meat:
Line a terrine or loaf pan with plastic wrap. This will make it easier to remove the hog head cheese later. Pack the seasoned meat tightly into the prepared mould, pressing it down firmly. Pour the warm broth over the meat, ensuring it covers the meat completely. Cover the mould with cling film, ensuring it touches the surface of the broth to prevent excess gelatine from forming.
Chilling and Unmoulding:
Place the mould in the refrigerator and chill it for at least 8 hours or until completely set. The chilling time may vary depending on the size and depth of your mould, so keep an eye on it. Once fully set, remove the cling film and carefully invert the mould onto a serving platter. If needed, use a sharp knife to loosen the edges before unmoulding.
Trimming and Serving:
Before serving, use a sharp knife to trim any visible chilled fat from the hog head cheese loaf. You can now slice the hog head cheese and serve it chilled with your choice of accompaniments, such as crackers, crusty bread, or a splash of vinegar. Enjoy the unique flavours of this traditional delicacy!
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Refrigerate and serve
Hog head cheese is a traditional dish that uses all parts of the hog, ensuring nothing goes to waste. It is made by boiling a pig's head and forming a gelatinous mixture with the meat and broth.
Once you've prepared your hog head cheese, you can store it in the refrigerator for up to a week. To do this, mix the meat and reduced cooking liquid, then pack the meat into a mold. Press the meat under the liquid and cover the top with cling film. Chill the terrine in the refrigerator.
After the mixture has chilled and set, you can unmold it and trim away any visible fat from the loaf. The trimmed head cheese can then be sliced with a sharp knife and served cold. It is traditionally served with a splash of vinegar or with slices of crusty homemade bread.
Hog head cheese can also be frozen for later consumption. To freeze, wrap the head cheese well or vacuum seal it to extend its shelf life. Frozen head cheese can be thawed and sliced when ready to serve.
Additionally, hog head cheese can be used in various dishes. For example, you can create a grilled cheese sandwich by replacing the cheese slice with a slice of hog head cheese. You can also make a hog's head cheese sandwich with tomatoes, lettuce, and pickles, seasoned with salt and pepper.
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