Patrick Oconnell
Head cheese is a dish that is not for the faint of heart. Despite its name, it is neither cheese nor dairy; it is, in fact, made from the meat of a pig's head, including the tongue, snout, cheek, ears, and sometimes the feet and heart. The dish is believed to have originated in Europe during the Middle Ages and has since spread to North America, where it is called head cheese, potted heid in Scotland, and brawn in Britain and Australia. In this text, we will explore the origins, preparation methods, and taste of this unique delicacy.
What is head cheese and what does it taste like?
| Characteristics | Values |
|---|---|
| Other Names | Hog head cheese, potted heid, brawn, souse, hoofdkaas, Presswurst, Sulz, Schwartamaga, caş de cap de porc, pihtije, pacha, saltison, zelts, kholodets, disznósajt, sviðasulta, testa in cassetta, coppa di testa, coppa, soppressata, formaggio di testa |
| Main Ingredient | Meat from a pig's head |
| Other Ingredients | Tongue, snout, cheek, ears, feet, heart |
| Preparation | Boiled, deep-fried, pickled, smoked |
| Texture | Jelly-like, gelatinous, wobbly, crunchy |
| Taste | Spicy, rich, fatty, porky |
| Serving Suggestions | Pickles, mustard, crackers, toast, sandwiches, watermelon kimchi, basil lime caesar dressing |
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What You'll Learn
- Head cheese is a meat jelly or terrine made from the meat of a calf or pig's head
- It is called 'head cheese' because the meat is formed into a cheese-like mould
- Head cheese is popular in the US, especially in the Deep South, where it is served cold
- It is also popular in Europe, with variations in preparation and ingredients
- Head cheese has a gelatinous texture and a rich, fatty, spicy flavour
Head cheese is a meat jelly or terrine made from the meat of a calf or pig's head
The parts of the head used in head cheese vary but may include the tongue, snout, cheek, ears, heart, and feet. The brain, eyes, and ears are not commonly included. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder. The meat is typically chopped and boiled, releasing natural collagens that form a jelly as the dish cools.
Head cheese is known by various names in different regions. In North America, it is called "head cheese", while in Scotland, it is known as "potted heid", and in the rest of Britain and Australia, it is called "brawn". In Pennsylvania, in the United States, it is called "souse", and it is made from the meat of pig's feet or tongue and is pickled with sausage. 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. In Iceland, "sviðasulta" is a form of head cheese made from singed sheep's head, sometimes cured in lactic acid.
The flavour of head cheese has been described as rich and fatty with a spiciness. It is said to pair well with pickles, mustard, and onions. The texture is described as odd and gelatinous, with a wobble to it.
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It is called 'head cheese' because the meat is formed into a cheese-like mould
Head cheese is a meat jelly or terrine made of meat from the head of a calf or pig, or less commonly, a sheep or cow. It is typically set in aspic and eaten cold, at room temperature, or in a sandwich. Despite its name, the dish contains no dairy products. It is called head cheese because the meat is formed into a cheese-like mould, and the word "cheese" may have been used to make the dish sound more appetising. The mould used to form head cheese is similar to those used to make cheese. The meat is cooked and then pressed into moulds, which gives the dish its distinctive shape.
In the Pennsylvania Dutch language, head cheese is called "souse", and it is usually made from the meat of pig's feet or tongue and is pickled with sausage. In Wisconsin, Illinois, Michigan, and other parts of the Upper Midwest in the United States, head cheese is made from pork snouts and tongues, but it often uses larger chunks of smoked meat. In Louisiana, Mississippi, Alabama, and other parts of the Deep South, hog's head cheese is popular as a cold cut or appetiser. It is often seasoned with green onions.
Internationally, head cheese is known by different names and has regional variations. In Hungary, a variant of head cheese called "disznósajt" or "disznófősajt" is made of mixed meat slices, especially from the head of the pig, and is cooked in spicy stock. In Iceland, "sviðasulta" is made from sheep's head, while in Ireland, "brawn" is considered a delicacy and is made from pig's head. In Genoa, Italy, a similar dish is called "testa in cassetta", meaning "head in a box", and it can be found throughout central and northern Italy under different names. In Portugal, it is known as "cabeça de xara" and is mainly prepared in the Alentejo region. In Romania, "tobă" and "caş de cap de porc" are two versions of head cheese.
Head cheese has a distinctive texture and flavour. Some describe it as gelatinous, odd, or wobbly, while others find it delicious, rich, and fatty. It is often compared to bologna or spiced ham and can be enjoyed with crackers, toast, pickles, or mustard.
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Head cheese is popular in the US, especially in the Deep South, where it is served cold
Head cheese is a delicacy that originated in Europe during the Middle Ages. It is made from the meat of a pig's head, including the tongue, snout, cheek, ears, and sometimes the feet and heart. The meat is chopped, boiled, and formed into a jellied loaf, typically set in aspic. Despite its name, head cheese does not contain any dairy products and is not a type of cheese. The word "cheese" in its name likely stems from the Latin "forma", which refers to the mould used to make both head cheese and cheese.
In the United States, head cheese is particularly popular in the Deep South, including Louisiana, Mississippi, and Alabama. It is commonly served cold as an appetizer or a cold cut, and it is often seasoned with green onions. The highly seasoned dish is called "fromage de cochon" in Louisiana French. The Cajun version of head cheese is made with a pig's foot, which provides the gelatin that sets the dish, and vinegar is added to give it a sour taste.
While head cheese is typically eaten cold, there are some variations in how it is prepared and served. For example, at Ejji, the head cheese in their steamed buns is deep-fried and warm, with a crunchy texture and a vibrant porky flavour. It is paired with watermelon kimchi for acidity and lightness, and the dish is tied together with a basil lime Caesar dressing.
In addition to the Deep South, head cheese is also consumed in other parts of the United States, such as Pennsylvania, Wisconsin, Illinois, and Michigan. In Pennsylvania, it is called "souse" by the Pennsylvania Dutch and is made from pig's feet or tongue, while in Wisconsin, Illinois, and Michigan, it is often made with larger chunks of smoked meat.
Head cheese is a polarising dish due to its unusual combination of ingredients and gelatinous texture. Some people enjoy its rich and fatty flavour, while others find it unappetising.
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It is also popular in Europe, with variations in preparation and ingredients
Head cheese, a meat jelly that originated in Europe, is prepared and relished in various parts of the continent. The dish, which is made from the head of a calf or pig, is cooked and converted into a jelly-like form and served cold. The parts of the head used vary but may include the tongue, snout, cheek, ears, feet, and heart. The brain and eyes are usually excluded.
In Hungary, a variant of head cheese called disznósajt or disznófősajt (pork cheese or pork head cheese) is made of mixed meat slices (especially from the pig's head), spices, paprika, and bacon cooked in spicy stock. The chopped meat is stuffed into the pig's stomach, pricked with needles, and pressed down with weights to remove excess fat. It is often smoked like sausages or ham. In Iceland, Sviðasulta, another form of head cheese, is made from svið, a singed sheep's head, sometimes cured in lactic acid. In Ireland, brawn, a rare delicacy made from a pig's head, dates back to at least the early 19th century. In Genoa, Italy, a similar cold cut is called testa in cassetta, or 'head in a box', and it can be found throughout central and northern Italy, where it is called coppa di testa, coppa, or soppressata in Tuscany. In some northern regions, it is known as formaggio di testa.
In Portugal, head cheese is known as cabeça de xara and is mainly prepared in the Alentejo region. In Romania, there are two versions: tobă (drum) and caş de cap de porc (pig head cheese), which is similar to the Hungarian variant. In Serbia and Macedonia, the dish is called pihtije, and the ingredients are poured into a bowl and refrigerated. In Bulgaria, the dish is called пача (pacha) and is prepared from pig's heads (especially the ears), legs, and tongue. The broth is heavily seasoned with garlic before cooling. In Russia, head cheese is a popular food for festive occasions, and beef or lamb head cheese is consumed in the Jewish community. It is more commonly referred to as saltisón (сальтисон), zelts (зельц), or kholodets (холодец).
In Germany, head cheese is known as sülze, while in France, it is called fromage de tête, and in Britain, it is called brawn. In the Pennsylvania Dutch language, it is called souse, and it is usually prepared from the meat of pig's feet or tongue and is pickled with sausage. In Wisconsin, Illinois, Michigan, and other parts of the Upper Midwest, head cheese and sulze are made from pork snouts and tongues, with the former often using larger chunks of smoked meat. In Louisiana, Mississippi, Alabama, and other parts of the Deep South, hog's head cheese is seasoned with green onions and is a popular Cajun food.
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Head cheese has a gelatinous texture and a rich, fatty, spicy flavour
Head cheese, also known as "brawn" in Britain and Australia, is a meat jelly or terrine made from the flesh of a calf or pig's head. It is set in aspic and usually eaten cold, at room temperature, or in a sandwich. Despite its name, head cheese is not a dairy product and does not contain any cheese. Instead, the word "cheese" in its name likely refers to the cheese-like texture of the dish.
The parts of the head used in head cheese can vary but often include the tongue, snout, cheek, ears, heart, and feet. The meat is boiled, releasing its natural collagens, which then cool and form a gelatinous jelly. This jelly is often amplified with added gelatin or aspic, and the mixture is pressed into a mold along with chunks of meat.
The texture of head cheese is odd and gelatinous, with an inconsistent density that causes it to wobble and wiggle. However, the flavour is rich and fatty, with a spiciness that makes it quite enjoyable for those who are open to trying organ meats. It has been compared to bologna, spiced ham, and liverwurst.
Head cheese can be sliced and served on crackers or toast, similar to pâté. It is also commonly used in sandwiches and goes well with pickles, mustard, and onions. Some people also deep-fry head cheese to create a crunchy texture, pairing it with sides like watermelon kimchi and basil lime Caesar dressing.
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Frequently asked questions
Head cheese is a delicacy that originated in Europe during the Middle Ages. It is made from meat, typically from a pig's head, that is chopped, boiled, and formed into a jellied loaf. It is called head cheese because the word "cheese" may come from the Latin "forma", which is the root of the French word for cheese, "fromage". "Forma" refers to the mould used to make both head cheese and cheese.
Head cheese has been described as tasting similar to bologna, spiced ham, or liverwurst. It is rich and fatty with a hint of organ meat flavour.
Head cheese is usually eaten cold, at room temperature, or in a sandwich. It can be treated like pâté and spread onto crackers or toast, or sliced and used in a sandwich. It is often served with pickles and mustard.
