Bushra Griffith
Head cheese, also known as souse meat, 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, the dish contains no dairy products. The parts of the head used vary but may include the tongue, cheeks, ears, feet, heart, and sometimes the brain, eyes, or nose. Regional variations influence the taste, with different ingredients and seasonings used across cultures. For example, in Southern Louisiana, hog head cheese is a specialty, while in Denmark, Norway, and Sweden, head cheese was originally made from the head of a pig but is now commonly made from the forequarters or shanks of pork or veal.
| Characteristics | Values |
|---|---|
| Other names | Brawn, potted heid, Presswurst, Sulz, Schwartamaga, disznósajt, sviðasulta, testa in cassetta, coppa di testa, soppressata, formaggio di testa, hoofdkaas, zult, sült, rullepølse, rullsylta, košeliena, šaltiena, jelli |
| Region | Denmark, Norway, Sweden, Estonia, Hungary, Iceland, Ireland, Italy, Lithuania, Luxembourg, Netherlands, Belgium, North America, Scotland, Bulgaria, Austria |
| Ingredients | Meat from a pig's head, brine, salt, pepper, gelatin, vegetables, garlic, bay leaves, vinegar, lemon, herbs, spices, broth, collagen, fat, tongue, feet, heart, ears, brain, cheeks |
| Preparation | Boil the pig's head, add gelatin, set in a mould, slice |
| Texture | Meat jelly, terrine, mosaic pattern, creamy, spreadable, jiggles |
| Taste | Mildly spiced, porky, not gamey |
| Calories | 6kcal |
| Nutrition | Carbohydrates: 1g, Protein: 0.2g, Fat: 0.03g, Saturated Fat: 0.003g, Polyunsaturated Fat: 0.01g, Sodium: 1mg, Potassium: 15mg, Fiber: 0.1g, Sugar: 0.04g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 0.1mg |
| Serving suggestions | Pickles, mustard, crackers, toast, sandwich, beetroots, mustard, rugbrød, lefse, strong mustard, pickled beetroots, bread, Limburgisch sausage, Rieslingspaschtéit, pastries |
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What You'll Learn
Head cheese is made from the meat of a pig's head
Head cheese, also known as souse meat, is a meat jelly or terrine made from the meat of a pig's head. It is called "head cheese" because it is made from the meat of a pig's head and because it has a cheese-like texture. The dish is not actually a cheese and contains no dairy products. The name likely comes from the Latin "forma", which refers to the mould used to make both cheese and head cheese.
Head cheese is made by boiling the meat from a pig's head, including the cheeks, ears, and sometimes the tongue. This releases the natural collagen from the bones, giving the dish its characteristic gelatinous texture. The meat is then seasoned with salt, black pepper, and garlic, and often aromatic herbs like bay leaves and thyme are added for additional flavour. The dish is usually served cold or at room temperature, and it can be sliced and served on bread or crackers, or used in a sandwich.
Regional variations of head cheese exist, with different ingredients and preparation methods depending on the region. For example, in Southern Louisiana, hog head cheese is made from the boiled scraps of a pig's head and sometimes the feet. In Denmark, Norway, and Sweden, head cheese is made from the forequarters or shanks of pork or veal and seasoned with allspice, bay leaves, and thyme. In Hungary, a variant of head cheese called disznósajt or disznófősajt is made with mixed meat slices, especially from the head of the pig, spices, paprika, and pieces of bacon cooked in spicy stock.
Head cheese has a long history, dating back to at least the early 19th century in Ireland. It was traditionally a resourceful practice, utilising every part of an animal's head and relying on slow simmering to extract natural gelatin. Today, head cheese is still enjoyed in many parts of the world, with regional variations in ingredients and preparation methods.
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It is not cheese, despite its name
Head cheese, despite its name, is not cheese. It is a meat jelly or terrine made from the boiled meat of a calf or pig's head, and sometimes other parts of the animal such as the tongue, heart, and feet. The meat is set in aspic, giving it a jelly-like texture, and it is usually eaten cold.
The name "head cheese" is thought to come from the Latin word "forma", which refers to the mould used to make both cheese and head cheese. Another theory is that the name comes from the cheese-like texture of the dish. However, it contains no dairy products.
Head cheese is known by various names in different parts of the world. In North America, it is called "head cheese", while in Scotland, it is known as "potted heid". In England, it is called "brawn", and in other parts of Britain and Australia, it is also referred to as "brawn". In Denmark, Norway, and Sweden, it is called "sylte", "sylta", or "aladåb", and it is traditionally made from the head of a pig, although now it is more commonly made from the forequarters or shanks of pork or veal.
The dish is often seasoned with spices and herbs such as salt, black pepper, garlic, bay leaves, and thyme. Some recipes also incorporate vinegar, white vinegar, or apple cider vinegar to add a tangy element. Chopped onions can also be used to add flavor and depth to the dish.
Head cheese is considered a delicacy in some parts of the world, and it is often served chilled or at room temperature, or used in sandwiches. It is a traditional dish that utilizes all parts of the animal, ensuring nothing goes to waste.
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It is also known as 'brawn'
Head cheese, also known as brawn, is a dish with several variations around the world. In Europe, it is usually made with pork, veal, or beef, while in Asia, it is made with poultry and broth seasoned with soy sauce, sesame, ginger, and five-spice. In Mexico, cabeza de res is a cilantro-flavoured version made with beef, and in the American South, it is made with fiery peppers and stewed pork.
The dish is called head cheese because it is made from the meat of a pig's head, including the cheeks, ears, and sometimes the tongue. It is called cheese because it has a cheese-like texture or because the French word for cheese, "fromage", comes from the Latin "forma", which refers to the mould used to make both cheese and head cheese. Despite the name, head cheese does not contain any dairy products.
Brawn is the name for head cheese in Britain (outside of Scotland), Australia, and Ireland, where it is considered a rare delicacy. In Denmark, Norway, and Sweden, it is known as sylte, sylta, or aladåb, and in Estonia, it is called sült. In Hungary, it is called disznósajt or disznófősajt, and in Iceland, it is known as sviðasulta.
The process of making head cheese involves boiling the pig's head, which releases collagen from the bones, creating a gelatinous binding. This mixture is then formed into a sausage shape or put into a loaf pan or mould to set. The dish is usually served cold or at room temperature and can be sliced and served on bread or crackers, or used in a sandwich.
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It is a traditional dish in many countries
Head cheese, also known as "brawn" in Britain, Australia, and some parts of the US, is a traditional dish in many countries. It is a meat jelly or terrine made from the head of a calf or pig, or less commonly, a sheep or cow. The dish 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 parts of the head used vary but may include the tongue, cheeks, ears, and sometimes the feet and heart.
In Europe, head cheese is known by different names and has various regional variations. In Denmark, Norway, and Sweden, it is known as "sylte," "sylta," or "aladåb," and is traditionally served during Christmas. Estonia has a similar dish called "sült," which is usually made with higher-quality meat and has less seasoning. In Lithuania, it is called "košeliena" or "šaltiena," and is typically made from pig's feet, sometimes with parts of the head added. Luxembourg's version, called "jelli," is made from pork and commonly eaten on buttered bread with mustard.
Head cheese is also found in other parts of the world, such as Asia, Mexico, and the American South, with each region adapting the dish to its local culture and cuisine. In Hungary, head cheese is called "disznósajt" or "disznófősajt," and is made with mixed meat slices, spices, paprika, and pieces of bacon cooked in a spicy stock. Iceland's version, "sviðasulta," is made from singed sheep's head, sometimes cured in lactic acid. In Ireland, head cheese is considered a rare delicacy, while in Italy, a similar dish called "testa in cassetta" or "coppa di testa" can be found in central and northern regions.
The process of making head cheese involves boiling the selected animal parts, releasing their natural collagen, which then cools and forms a jelly-like substance. This jelly is then combined with chunks of meat and pressed into a mold. While the basic ingredients of head cheese are consistent, regional variations in ingredients and preparation methods create distinct versions of this traditional dish across different cultures.
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It is usually served cold
Head cheese, also known as "brawn" in Britain and Australia, is usually served cold. It is a meat jelly or terrine made from the meat of a calf or pig's head, and sometimes other parts of the animal such as the tongue, feet, and heart. The dish is set in aspic and typically eaten cold, at room temperature, or in a sandwich. It is important to note that despite its name, head cheese does not contain any cheese and is dairy-free.
Regional variations exist, with different ingredients and preparation methods influencing the taste and texture of the dish. In Southern-style headcheese, for example, spices and herbs like salt, black pepper, and garlic are commonly used for seasoning. Other recipes may incorporate aromatic herbs such as bay leaves and thyme. Vinegar is sometimes added for a tangy element, and onions can be used to enhance flavor and depth.
In Europe, pork, veal, or beef are commonly used, while Asian styles favor poultry in broths seasoned with soy sauce, sesame, ginger, and five-spice. Mexico's "cabeza de res" is a cilantro-flavored beef dish, and Southern Louisiana's hog head cheese, or "souse," is made from boiled scraps of a pig's head and feet.
The process of making head cheese involves slow simmering the animal's head to extract natural gelatin, creating a slightly gelatinous texture. The meat is then separated from the bones and undesirable parts. It can be formed into a sausage shape, put into a loaf pan, or pressed into a mold. The final dish is often sliced and served on bread or crackers, accompanied by pickles and mustard.
Head cheese has a long history, with homesteaders of previous generations believing in using all parts of the animal to show respect. It is considered a nutritious and tasty dish, offering a variety of healthy fats and meats that are often left unused in modern times, such as head meat, skin, organ meats, and pig fat.
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Frequently asked questions
Head cheese is a meat jelly or terrine made from the meat of a pig's head. It is cooked and mixed with its reduced cooking liquid, and packed into a loaf mold.
Head cheese tastes mildly spiced and porky, similar to ham. It is creamy and spreadable at room temperature.
Head cheese is made from the pig's cheeks, tongue, fat, and jaw muscles. The cartilage and bone are boiled to make the jelly that the meat is set in.
To make head cheese, the pig's head is boiled with vegetables, spices, and herbs. The meat is then picked from the bones and placed in a shallow container. The meat is then mixed with its reduced cooking liquid and packed into a loaf mold.
Head cheese originated in Europe and is a specialty in Louisiana. It is also common in Denmark, Norway, Sweden, Estonia, Hungary, Iceland, Ireland, Italy, Lithuania, Luxembourg, the Netherlands, and Belgium.
