Patrick Oconnell
Head cheese, despite its name, is not a cheese at all. It is a meat jelly or terrine made from the flesh of a calf or pig's head, or other trimmings and parts. Head cheese is typically served cold, and often used in sandwiches. A popular way to serve head cheese in a sandwich is on rye bread with mustard and thinly sliced sweet onions. Other ways to serve it in a sandwich include with mayonnaise, lettuce, pickles, and tomatoes.
| Characteristics | Values |
|---|---|
| Bread | Sourdough, rye, artisanal, toasted |
| Meat | Hog's head, pig's head, calf's head, sheep's head, cow's head, pig's tongue, heart, kidneys, skin |
| Seasoning | Salt, pepper, paprika, garlic, coriander, rosemary, thyme, black pepper, celery, carrot, vinegar, blood, beef tongue, aspic |
| Toppings | Lettuce, pickles, tomatoes, mayonnaise, mustard, sweet onions |
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What You'll Learn
Head cheese sandwich ingredients
Head cheese, despite its name, is not a cheese product and contains no dairy. It is a meat jelly or terrine made from the flesh of a calf or pig's head, or just other trimmings and parts that are not commonly eaten. It is usually eaten cold, at room temperature, or in a sandwich.
When making a head cheese sandwich, you can use any type of bread, but it is commonly served on rye bread. The bread can be toasted, and one side can be smeared with mayonnaise and mustard. You can also add sliced sweet onions, fresh summer tomatoes, and crunchy lettuce. You can season the tomatoes with salt and pepper, and add pickles for a tangy flavour.
Head cheese can be made at home, but it is a time-consuming process. The meat is seasoned with salt, pepper, and a variety of herbs and spices, such as coriander, rosemary, garlic, paprika, thyme, and vinegar. The meat is then cooked and chilled to form a gelatinous loaf, which can be sliced and added to a sandwich.
Head cheese can also be served with thin crackers, or as part of a salad with vinaigrette and vegetables.
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Head cheese preparation
Head cheese is a time-consuming process that involves preparing and cooking a pig's head. It is a traditional recipe that has been passed down through families for centuries. Here is a step-by-step guide on how to prepare head cheese:
Firstly, you will need a large pot (at least 20 quarts) and a pig's head. If using a frozen pig's head, let it thaw before cooking. Place the pig's head in the pot, snout up, and cover with water. Bring the water to a boil, then reduce the heat to a low boil. Leave the head to simmer for 12 hours. You can also add other ingredients to the pot, such as pork hocks, veal shank, and salt, or celery, carrot, garlic, thyme, vinegar, and black pepper.
Once the head is cooked, remove it from the pot and let it cool. Separate the meat from the bones, making sure to include all edible parts of the head, such as the cheeks, tongue, and ears. Do not include the gums or brain. Dice or shred the meat into small pieces.
The broth that the head was cooked in will have gelatinized due to the collagen in the tendons and bones. This gelatin acts as a filler and gives the head cheese its structure. Season the broth with salt, spices, and vinegar to taste. You can also add extra gelatin if desired.
Place the meat back into the broth and stir to combine. Ladle the mixture into bread pans, filling them no more than 3/4 full. Leave the pans at room temperature until cool, then refrigerate overnight. The next day, remove the head cheese from the pans and wrap it in plastic wrap and foil. Refrigerate until ready to use.
To serve, cut the head cheese into slices or chunks and place on a sandwich with your desired toppings. It can also be served on its own or with sides such as rosemary and carrots.
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Head cheese alternatives
Head cheese, also known as hog's head cheese, is a meat jelly or terrine made from the flesh of a calf or pig's head, or sometimes just the trimmings and parts that are not commonly eaten. It is usually served in a sandwich with mustard, pickles, lettuce, and tomatoes.
If you are looking for alternatives to head cheese, there are a variety of options depending on the region. Here are some alternatives to head cheese that you can try:
Austria:
In western Austria, head cheese is known as Presswurst, Sulz, or Schwartamaga. It is often served with a light dressing of vinegar, sunflower seed oil, or pumpkin seed oil, and sliced onions.
Bulgaria:
In Bulgaria, a similar dish is prepared from pig's heads, legs, and tongue. This dish is called пача (pacha), and the broth is heavily seasoned with garlic before cooling.
Croatia:
In Croatia, this dish is commonly known as hladetina and is produced after the traditional slaughter of pigs. A strongly seasoned version is called tlačenica, and a variant where the chopped parts are stuffed inside the pig's stomach, similar to haggis, is called švargl.
Estonia:
In Estonia, the dish similar to head cheese is called Sült, which is usually made from higher-quality meat and has a higher aspic-to-meat ratio. It is traditionally served during Christmas but is available in stores all year round. Sült might be accompanied by diluted vinegar, horseradish, or strong mustard.
France and Belgium:
In these countries, a similar dish is referred to as fromage de tête, tête pressée, tête fromagée, or pâté de tête.
These alternatives to head cheese offer a variety of options for those looking to explore different cultural takes on this unique dish. Each region has its own twist on the recipe, incorporating various ingredients and serving styles.
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Head cheese history
Head cheese, also known as "cheesed head", is a dish that has been made since the Middle Ages. It is made by simmering the head of a calf or pig in a seasoned stock until the meat falls off the bone. The meat is then chopped up and mixed with the gelatinous stock, which sets as the dish cools. This dish is time-consuming and labour-intensive to make, which is why it is often expensive to buy.
The name "head cheese" comes from the Dutch word "hoofdkaas", which literally translates to "head cheese". In other parts of the world, head cheese is known by different names. In the United Kingdom, it is referred to as "brawn" or "pork cheese"; in Scotland, it is called "potted heid"; and in South Africa, it is known as "sult" in Afrikaans and "brawn" in English. In Iran, a similar dish called "ckallepache" is made from cooked sheep's head marinated in oil and cinnamon.
In Germany, head cheese is known as "Sülze", "Schwartenmagen", or "Presskopf"; in France and Belgium, it is called "fromage de tête", "tête pressée", or "pâté de tête"; and in Greece, it is referred to as "pichti". There are also regional variations within countries. For example, in Bavaria, Germany, Presssack comes in three varieties: deep red, pinkish, and grey.
Head cheese is typically served cold, either on its own or in sandwiches. When served in a sandwich, it is commonly paired with mustard, onions, and pickles. It can also be served with a light dressing of vinegar, sunflower seed oil, or pumpkin seed oil.
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Head cheese nutrition
Head cheese is a chilled meatloaf made from a pig's head, including parts like the cheek, tongue, ears, and skin, but not the brain or gums. The head is boiled with vegetables, herbs, salt, spices, and vinegar, and the broth is used as a filler as it gelatinizes when chilled. This process contributes to the nutritional content of head cheese, which is as follows:
Nutrition Facts for Head Cheese:
- Protein: Head cheese is a good source of protein due to its pork content.
- Fat: The fat content can vary depending on the specific cut and preparation method, but it is likely to contain a significant amount of fat, including saturated fat, as pork tends to be relatively high in fat compared to other meats.
- Sodium: Head cheese is likely to be high in sodium due to the added salt and ingredients like sodium lactate, sodium diacetate, and sodium nitrite.
- Vitamins and Minerals: Head cheese can provide some vitamins and minerals, including those found in the vegetables and herbs used in the broth, such as vitamin C, potassium, and iron.
- Calories: The calorie count will depend on the portion size and the specific recipe, but it is likely to be calorie-dense due to the meat and fat content.
It is worth noting that the nutritional value of head cheese may vary depending on the specific recipe and ingredients used. The traditional method of preparing head cheese involves a time-consuming and labor-intensive process that includes boiling a pig's head and using various seasonings and vegetables. This results in a meatloaf with a unique texture and flavor.
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Frequently asked questions
Head cheese is a meat jelly or terrine made of meat from the head of a calf or pig. It can also be made from other parts of the animal that are not commonly eaten, such as the tongue, heart, or feet.
You can put various things on a head cheese sandwich, including mustard, lettuce, pickles, tomatoes, and thinly sliced sweet onions. You can also season the tomatoes with salt and pepper.
You can use any type of bread for a head cheese sandwich, but it is commonly served on sourdough or rye bread.
