Kamil Perry
Hog's head cheese, also known as head cheese, is a dish with many variations. Despite its name, it is not actually cheese. It is a meat jelly or terrine made from the head of a calf or pig, or sometimes a sheep or cow. The dish is usually eaten cold, at room temperature, or in a sandwich. It is often spread on crackers or saltines and used as a filling for po'boys. In this text, we will explore the different ways in which hog's head cheese is prepared and consumed around the world.
| Characteristics | Values |
|---|---|
| Ingredients | Meat from the head of a calf or pig, including tongue, snout, cheek, feet, fat, and heart. Sometimes made with sheep or cow meat. |
| Texture | Cheese-like; jelly-like |
| Colour | Grey |
| Taste | Spicy; sour |
| Preparation | Boiled meat, cooled to form jelly, then pressed into a mold |
| Serving Suggestions | Spread on crackers or toast, used as a sandwich filling, or cubed and eaten like cheese |
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What You'll Learn
- Hog head cheese is a meat jelly, not a dairy cheese
- It's made from boiled pig parts, including the tongue, snout, cheek, and feet
- The dish is served cold, at room temperature, or in a sandwich
- Hog head cheese is a speciality in Louisiana, US
- It's also known as 'brawn' in the UK, Australia, and Newfoundland, Canada
Hog head cheese is a meat jelly, not a dairy cheese
Hog head cheese, also known as head cheese, is a meat jelly or terrine made from the flesh of a calf or pig's head, or other trimmings and parts that are not commonly eaten. It is not a dairy cheese, despite its name, and contains no dairy products. The natural collagens from boiling the meat are released, forming a jelly-like texture as the dish cools. This jelly can be amplified with additional gelatin or aspic, and the meat chunks are pressed into a mold. The end result is a terrarium-like appearance, with the meat pieces visible through the clear, savoury jelly.
Hog head cheese is a specialty in southern Louisiana, where it is a popular deli and butcher shop item. It is also enjoyed in other parts of the United States, such as Wisconsin, Illinois, Michigan, and the Deep South, where it is often served as a cold cut or appetizer. The dish has a long history, dating back to the Middle Ages in Europe, and has variations worldwide, including in Romania, Hungary, Iceland, Ireland, Italy, and Russia.
The name "head cheese" is derived from the Dutch word "hoofdkaas," which translates to "head cheese." The term "kaas" refers to the cheese-like texture of the dish. Hog head cheese is typically eaten cold, at room temperature, or in a sandwich. It can be spread on crackers, similar to pâté, or used as a filling for po'boys and sandwiches. Some people also enjoy it with pickles, mustard, or grits.
Preparing hog head cheese can be time-consuming and intimidating, even for experienced chefs, as it involves dealing with a whole animal head. Traditional recipes may include the tongue, snout, cheek, and feet of the pig, but not typically the brain, eyes, or ears. The meat is boiled, seasoned, and shredded, then mixed with gelatin, and poured into a mould to set. The resulting dish is a "cheese"-like block of meat with a glistening, quivering appearance.
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It's made from boiled pig parts, including the tongue, snout, cheek, and feet
Hog head cheese, also known as head cheese, is made from boiled parts of a pig's head, including the tongue, snout, cheek, and feet. It is a type of meat jelly or terrine, similar to a jellied meatloaf, and does not contain any dairy products despite its name. The natural collagens released from boiling the pig parts give the dish a cheese-like texture and appearance.
The process of making hog head cheese involves boiling the selected pig parts, which can include the tongue, snout, cheek, and feet. Boiling these parts releases their natural collagens, which then cool and form a jelly-like substance. This jelly is then mixed with chunks of meat and often amplified with additional gelatin or aspic. The mixture is then pressed into a mold, where it sets and takes on a terrine-like appearance.
Hog head cheese is often served chilled or at room temperature and can be spread on crackers, toast, or used as a sandwich filling. It is a popular delicacy in Southern Louisiana, where it is known as a specialty in butcher shops and delis. The dish has a long history, dating back to the Middle Ages in Europe, and has variations in different regions, such as Romania, Hungary, Iceland, and Ireland.
The recipe for hog head cheese may vary, with some versions including additional spices, herbs, or vinegar for flavor and preservation. It is a time-consuming and intricate process, which may explain why it is becoming a disappearing specialty in some regions. Nevertheless, it remains a unique and intriguing dish for those adventurous enough to try it.
While the name "head cheese" may sound unappetizing to some, the dish is a creative way to utilize various parts of the pig's head and has a long history as a traditional delicacy in different parts of the world.
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The dish is served cold, at room temperature, or in a sandwich
Hog head cheese, also known as head cheese, is a dish that is served cold, at room temperature, or in a sandwich. It is made from the boiled scraps of a pig's head, including the tongue, snout, cheek, and sometimes the feet and heart. The meat is then shredded and set in a jelly made from the natural collagens released during boiling, often with added gelatin or aspic. The dish is then typically pressed into a mold to form a terrine or meatloaf.
While it is called "cheese", hog head cheese does not actually contain any dairy products. The name likely comes from the Dutch word "hoofdkaas", which translates to "head cheese", with "hoofd" meaning head and "kaas" meaning cheese, referring to the texture of the dish.
Hog head cheese is often served as a spread on crackers or toast, or used as a filling for sandwiches, such as po'boys. It can also be cubed and consumed like cheese, or sliced and served with pickles and mustard. In the Southern United States, it is commonly found as a cold cut or appetizer, and is known for being highly seasoned.
In other parts of the world, such as Romania, Hungary, Iceland, and Ireland, variations of head cheese exist with different ingredients and preparations. For example, in Romania, head cheese is made into a wide sausage, while in Hungary, it is made with mixed meat slices, spices, and bacon cooked in spicy stock, then stuffed into a pig's stomach. In Iceland, it is made from a sheep's head, and in Ireland, it is considered a rare delicacy.
Despite its varied history and presence in different cuisines, hog head cheese is not a widely popular dish, and some may find it unappetizing due to its use of pig scraps and gelatinous texture. However, for those who enjoy it, it is a unique and flavorful dish that can be enjoyed in a variety of ways, whether spread, sliced, cubed, or sandwiched.
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Hog head cheese is a speciality in Louisiana, US
Hog head cheese, also known as head cheese, is a speciality in Louisiana, US. Despite its name, it is not actually cheese—it is dairy-free and made of meat. It is a meat jelly or terrine, similar to a jellied meatloaf. It is usually eaten cold, at room temperature, or in a sandwich. Hog head cheese is made by boiling parts of a pig's head, including the tongue, snout, cheek, and feet, and sometimes the heart. The natural collagens released during boiling form a jelly that binds the meat together. This jelly is often amplified with added gelatin or aspic, and the mixture is pressed into a mold. The final product is a terrarium-like block of meat in a clear, savory jelly.
Hog head cheese is believed to have originated in Europe during the Middle Ages, when peasants and serfs were left with scraps of meat while lords and land barons took the best pieces. It has been a speciality in southern Louisiana and other parts of the Deep South, where it is a popular Cajun food. It is commonly served as an appetizer or cold cut, often with crackers or toast, or in a po'boy sandwich. It is also sometimes cubed and consumed like cheese, or served over grits. In Louisiana, it is known as "fromage de cochon" in French.
While the dish is most commonly made with a pig's head, it can also be made with the head of a calf or, less commonly, a sheep or cow. The parts of the head used vary but typically do not include the brain, eyes, or ears. In some cases, trimmings from more commonly eaten cuts of meat are used instead of the head. In Louisiana, artisanal meat purveyors may add jalapeño or set the hog head cheese in a fleur-de-lis mold.
Hog head cheese is also found in other parts of the world, including Romania, Hungary, Iceland, Ireland, Italy, the Upper Midwest region of the US, and Canada. In Romania, it is called tobă or caş de cap de porc, and in Hungary, it is known as disznósajt or disznófősajt. The Icelandic version, Sviðasulta, is made from svið, or singed sheep's head, while the Italian version, found in Genoa and throughout central and northern Italy, is called coppa di testa or simply coppa. In the Midwest, head cheese is made from pork snouts and tongues, while in Canada, it is typically made from wild game such as moose and caribou.
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It's also known as 'brawn' in the UK, Australia, and Newfoundland, Canada
Hog head cheese, also known as head cheese, is a dish made from the head of a calf or pig, or less commonly, a sheep or cow. It is sometimes made with other parts of the animal, such as the tongue, snout, cheek, ears, feet, and heart. The dish is not actually a cheese, and it does not contain any dairy products. The name "cheese" comes from the texture of the dish, which resembles that of cheese.
Head cheese is also known as brawn in the UK, Australia, and Newfoundland, Canada. In the UK, brawn is a rare delicacy made from a pig's head. It is considered a type of soft charcuterie and is usually served with toasted sourdough and sharp pickles. Brawn is typically made by boiling a pig's head, cooling it, and then picking the meat from the head. The meat is then chopped and combined with other ingredients, such as vinegar, salt, and pepper, and pressed into a mould to set.
In Australia, brawn is also made from a pig's head, and it is considered a type of meat jelly or terrine. It is usually eaten cold, at room temperature, or in a sandwich.
In Newfoundland, Canada, brawn is typically made from wild game such as moose and caribou, rather than pork. It is often served as a type of soft charcuterie, similar to the UK.
Brawn is a term that has been used for this type of dish since at least the early 19th century. The English term "head cheese" is derived from the Dutch word "hoofdkaas", which translates directly to "head cheese".
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Frequently asked questions
Hog head cheese, also known as head cheese, is a dish made from the head and other parts of a pig. Despite its name, it does not contain any cheese or dairy products.
Hog head cheese often takes the form of a terrine or meatloaf, with chunks of meat suspended in a clear, jelly-like substance.
Hog head cheese is typically served cold or at room temperature and can be spread on crackers or toast like pâté, or sliced and used in a sandwich. It is said to have a texture similar to cheese.
Hog head cheese is made from the flesh and trimmings of a pig's head, such as the tongue, snout, and cheek. Other parts such as the feet, heart, and fat may also be used, providing natural gelatin that acts as a binder.
Hog head cheese is a specialty in Southern Louisiana, where it is often found in delis and butcher shops. It is also commonly consumed in other parts of the Deep South, including Mississippi and Alabama. Variants of head cheese can be found in various parts of the world, including Europe, Canada, and Russia.
