Kamil Perry
Head cheese, or brawn, is a meat jelly or terrine made from the flesh of a calf or pig's head, typically set in aspic. 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 originated in Europe and dates back to the Middle Ages when using as much of the animal as possible was important for survival. The traditional way of making head cheese involves removing all the organs of the pig's head and cooking the leftover meat. The meat is then seasoned with herbs and spices and simmered for several hours. The natural gelatin extracted from simmering the head gives head cheese its characteristic firm yet slightly gelatinous texture.
| Characteristics | Values |
|---|---|
| Origin | Europe |
| Common Name | Head Cheese |
| Other Names | Brawn, Presswurst, Potted Heid, Queso de Cabeza, Queso de Chancho, Fromage de Cochon, Souse, Hog's Head Cheese, Tête Fromagée |
| Ingredients | Meat from the head of a calf or pig, gelatin, vinegar, green onions, salt, black pepper, garlic, thyme, oregano, coriander, rosemary, bay leaves, white vinegar, apple cider vinegar, mustard, hot sauce, pickled red beet juice |
| Preparation | The meat is cooked in a large pot with vegetables, aromatics, and seasonings for 6-24 hours. The meat is then separated from the bones, seasoned, and chilled. |
| Serving Suggestions | Head cheese is often served cold or at room temperature, on crackers, bread, or sandwiches. It can also be deep-fried and served warm. |
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What You'll Learn
Head cheese is a meat jelly, not a dairy product
Head cheese, or brawn, is a meat jelly or terrine made from the flesh of a calf or pig's head, typically set in aspic. It is usually eaten cold, at room temperature, or in a sandwich. Despite its name, head cheese is not a cheese product and contains no dairy. The Dutch term "hoofdkaas" translates to "head cheese", with hoofd meaning head, from the animal heads used to prepare the dish, and kaas meaning cheese, describing the texture, which resembles that of cheese.
Head cheese originated in Europe during the Middle Ages, when using as much of the animal as possible was important for survival. The traditional preparation method involves removing the organs from the head and cooking the remaining meat. The pork head's high collagen content produces natural gelatin, which binds the meat together as it simmers. This gelatinous stock then congeals as the dish cools, resulting in the meat jelly characteristic of head cheese.
The primary ingredient is typically the head of a pig, including the cheeks, tongue, and sometimes other parts. Recipes may vary by region, with Southern-style head cheese seasoned with spices and herbs such as salt, black pepper, and garlic. Aromatic herbs like bay leaves and thyme are often added for flavour, while vinegar is used in some recipes to provide a tangy element.
While the traditional preparation of head cheese included various animal head meats like brains, tongues, and other trimmings, modern commercial production typically uses more appetising cuts of meat. Brains are generally excluded from contemporary recipes due to their unfavourable texture and cost. Instead, quality head cheese relies on tender cuts of fatty pork, chicken, or beef for optimal flavour and consistency.
Head cheese is considered a delicacy and is often served cold, similar to deli meat, or used in sandwiches with mustard, lettuce, and bread. It can also be deep-fried and served warm, as seen in some contemporary preparations.
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It's made from the head of a calf or pig
Head cheese, also known as hog head cheese, is a meat jelly or terrine made from the meat of a calf or pig's head. It can also be made from sheep or cow heads, though this is less common. The process of making head cheese involves cleaning the head and removing the organs, such as the brain, eyes, and ears, which are not typically included in the dish. The meat is then boiled to release its natural collagen, which forms a jelly-like substance when cooled. This jelly is then mixed with the meat and pressed into a mold to set.
In the past, head cheese was made using a slow simmering process, which extracted the natural gelatin from the head and created the characteristic, slightly gelatinous texture of the dish. Basic seasonings like salt, black pepper, and garlic were added to enhance the flavor, while some recipes incorporated aromatic herbs like bay leaves and thyme. After simmering, the meat was separated from the bones and any undesirable parts. Today, while the process of making head cheese remains similar, modern recipes may include additional meats, commercial gelatin, and a wider range of seasonings.
The specific ingredients and preparation methods for head cheese can vary by region. For example, in Serbia, head cheese is called švargla and is made with pig's tongue, heart, kidneys, skin, and meat from the head. The ingredients are seasoned with paprika, salt, black pepper, and garlic, boiled, and then stuffed into a pig's stomach and boiled again. In Slovakia, a similar dish called tlačenka is made with pork stomach stuffed with offal and leftover parts of pig's heads and legs, seasoned with garlic, paprika, black pepper, and other spices, and smoked.
In North America and the West Indies, a pickled variety of head cheese is known as souse, while in Louisiana, it is often seasoned with green onions. In Australia, head cheese is known as brawn or Presswurst and is considered an old-fashioned dish, although it is still produced by some large firms. In some regions of Austria, it is known as Presswurst, Sulz, or Schwartamaga, and is often served with a light dressing of vinegar, sunflower seed oil, or pumpkin seed oil, and sliced onions.
Head cheese is typically served cold or at room temperature and can be eaten on its own, with crackers or bread, or in a sandwich. Despite its name, it does not contain any dairy products.
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The tongue, cheeks, and fat are used, but not the brain, eyes, or ears
Head cheese, also known as 'brawn', is a meat jelly or terrine made from the flesh of a calf or pig's head, typically set in aspic. It is usually eaten cold, at room temperature, or in a sandwich. Despite its name, the dish contains no dairy products. The parts of the head used vary but typically include the tongue, cheeks, and fat, but not the brain, eyes, or ears.
In the past, traditional head cheese-making was a resourceful practice that utilised every part of an animal's head, often from pigs. The process involved slow-simmering the head in a large pot of water for up to 24 hours or until the meat was extremely tender. The natural gelatin extracted from simmering the head gave the head cheese its characteristic firm yet slightly gelatinous texture.
After simmering, the meat was separated from the bones and undesirable parts, such as the brain, eyes, and ears, which were not commonly included in head cheese. The tongue, cheeks, and fat were considered desirable cuts and were used in the final dish. The cooked meat was then seasoned with salt, black pepper, and garlic, and sometimes other aromatic herbs like thyme, oregano, or rosemary.
Once seasoned, the meat was formed into a jellied loaf or stuffed into large sausage casings and chilled overnight. The resulting head cheese could then be sliced and served cold or at room temperature, often with crackers or bread. Today, modern recipes may include additional meats, commercial gelatin, and a wider range of seasonings to cater to contemporary tastes.
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The meat is cooked slowly, then picked from the bones
Head cheese, or brawn, is a meat jelly or terrine made from the meat of a calf or pig's head, though sheep or cow heads are also used. The meat is cooked slowly, then picked from the bones, seasoned, and set in its natural gelatin—a key component that gives head cheese its characteristic firm yet slightly gelatinous texture.
In the past, traditional head cheese-making was a resourceful practice that utilised every part of an animal's head, especially from pigs. The meat was cooked slowly, and natural gelatin was extracted from simmering the head for a long time, resulting in a characteristic, slightly gelatinous texture. The meat is cooked until it is tender and can be easily separated from the bones and other undesirable parts.
The cooking process for head cheese involves placing the meat or the entire head in a large pot and covering it with filtered water. It is then brought to a low simmer and left to cook for up to 24 hours or until the meat is tender. After cooking, the meat is removed from the bones and seasoned with salt and pepper before being returned to the cooking liquid, which has been brought back to a simmer.
The natural gelatin in head cheese comes from the collagen released during the long cooking process. This gives the dish its distinctive texture and helps to bind the meat together. The gelatin can also come from the pig's feet, which are sometimes included in the dish.
Seasonings used in head cheese vary according to cultural styles and personal preferences. Basic seasonings include salt, black pepper, and garlic, while some recipes incorporate aromatic herbs such as thyme, bay leaves, and oregano. Other optional ingredients may include mustard, hot sauce, or pickled red beet juice, depending on regional traditions.
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Seasonings vary by region, but salt, black pepper, and garlic are common
Head cheese, a meat jelly or loaf, is typically made with meat from the heads of pigs or calves, and sometimes sheep or cows. The dish is believed to have originated in Europe during the Middle Ages, when using as much of the animal as possible was important for survival.
In addition to seasonings, regional variations of head cheese may include different optional ingredients such as mustard, hot sauce, or pickled red beet juice. The type of meat used may also differ depending on the region, with some recipes incorporating tongues, hearts, or other meats such as chicken or beef.
The process of making head cheese involves simmering the meat for an extended period, typically around 24 hours, to create a gelatinous stock. The meat is then picked from the bones and seasoned before being formed into a loaf or rolled into sausage shapes.
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Frequently asked questions
Head cheese is a meat jelly or terrine made with meat from the head of a calf or pig. It does not contain any dairy products.
In the past, head cheese was made by utilising every part of an animal's head, often from pigs. It relied on slow simmering, extracting natural gelatin for a characteristic, slightly gelatinous texture.
The primary ingredient is usually the head of a pig, including the cheeks, ears, tongue, and sometimes other parts. Seasonings like salt, black pepper, and garlic were used to enhance the flavors, while some recipes incorporated aromatic herbs like bay leaves and thyme.
Head cheese is often served cold or at room temperature. It can be eaten as a sandwich with mustard, lettuce, and bread or with thin crackers.
