Patrick Oconnell
Hot head cheese, also known as souse or brawn, is a unique and savory delicacy made from the meat and gelatinous parts of a pig's head. Despite its name, it is not a cheese and contains no dairy products. The dish is prepared by boiling the selected animal parts, which releases their natural collagens, forming a jelly-like substance. This jelly is then amplified with gelatin or aspic and molded into shape, along with chunks of meat. The end result is a terrine with a cheese-like texture that can be sliced and served cold or at room temperature.
| Characteristics | Values |
|---|---|
| Main Ingredient | Meat from a pig's head |
| Other Ingredients | Tongue, snout, cheek, ears, heart, feet, gelatin, vegetables, spices |
| Texture | Cheese-like, jelly-like |
| Preparation | Boiled, pressed into a mould |
| Serving Suggestions | Sliced, in a sandwich, on crackers, on bread |
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What You'll Learn
Hot head cheese is made from pig's head meat
Head cheese, also known as hog head cheese, is a meat jelly or terrine made from the meat of a pig's head. It is called "head cheese" because the term describes the texture of the dish, which resembles that of cheese. The dish is not actually cheese and contains no dairy products. The parts of the head used vary but may include the tongue, snout, cheek, and sometimes the heart and feet, though they do not commonly include the brain, eyes, or ears.
To make hot head cheese, the selected animal parts are boiled, releasing their natural collagens. These collagens then cool and form a jelly-like substance. This jelly is then amplified with gelatin or aspic, and the entire mixture is pressed into a mold along with the chunks of meat. The end result is a terrarium-like shape that is then sliced and served cold, at room temperature, or in a sandwich.
Head cheese was first created in Europe during the Middle Ages, where lords and land barons would take the best pieces of meat, leaving the scraps for peasants and serfs. It is considered a peasant food and has been consumed for generations.
Today, hot head cheese is enjoyed as a savory delicacy, showcasing the versatility of pork. It is often served sliced or spread on crackers or bread, boasting a robust taste that combines the richness of pork with a subtle blend of spices and seasonings.
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It also contains gelatin or aspic
Head cheese, also known as hog head cheese, is a meat jelly or terrine made of meat. It is made by boiling the selected animal parts, which releases their natural collagens. These collagens cool and form a kind of jelly. This jelly is often amplified with gelatin or aspic, and the entire mixture is pressed into a mold along with the chunks of meat. The gelatin or aspic is added as a binder to the meat and its juices. The gelatin is usually dissolved in boiling water and then stirred into the pork mixture. The mixture is then poured into a mold and chilled until set. The end result is a meat jelly with a clear, savoury jelly sheen.
The amount of gelatin or aspic added to the head cheese mixture can vary. For example, the traditional Estonian dish Sült tends to have a higher aspic to meat ratio, with the aspic soft enough that the dish would start to melt at room temperature. In contrast, harder variants of Sült also exist.
Head cheese is usually eaten cold, at room temperature, or in a sandwich. It is often enjoyed sliced or spread on crackers or bread. It can also be served with a light dressing, such as vinegar, sunflower seed oil, or pumpkin seed oil, or sliced onions. Horseradish or strong mustard are also common accompaniments.
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It is a type of meat jelly or terrine
Head cheese, also known as hog head cheese, is a type of meat jelly or terrine. It is made by boiling the selected animal parts, which releases their natural collagens. These collagens then cool and form a jelly-like substance. This jelly is often amplified with gelatin or aspic and is pressed into a mould along with chunks of meat. The end result is similar to a terrarium, with chunks of meat suspended in the jelly. It is then sliced and served cold, at room temperature, or in a sandwich.
Head cheese was first created in Europe during the Middle Ages, when lords and land barons would take the best pieces of meat, leaving the scraps for peasants and serfs. It is believed that the name "head cheese" comes from the Latin "forma", which refers to the mould used to make both cheese and terrines. Others argue that it is because head cheese has a cheese-like texture. The English term is derived from the Dutch word "hoofdkaas", which means "head cheese".
The dish is made from the flesh of a calf or pig's head, though sheep or cow may also be used. The parts of the head used vary but may include the tongue, snout, cheek, and sometimes the heart and feet. Trimmings from more commonly eaten cuts of pork and veal are often added, along with spices and seasonings. A version of head cheese made with pickled meat and trimmings is known as souse and is commonly eaten in St. Vincent, Barbados, Trinidad and Tobago, and other parts of the Caribbean.
Head cheese is considered a delicacy and is known by various names in different parts of the world. In Dutch, it is called "hoofdkaas", in German it is "Presswurst", "Sulz", or "Schwartamaga", and in Estonian, it is "Sült". In Bulgaria, it is called "пача" (pacha), and in Finland, it goes by "syltty", "tytinä", or "aladobi". Despite its various names and origins, head cheese is a unique and savoury dish that showcases the versatility of pork and other meats.
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It is similar to jellied meatloaf
Head cheese, also known as hog head cheese, is a unique and savoury delicacy made from the meat and gelatinous parts of a calf or pig's head. It is similar to a jellied meatloaf, and despite its name, it is not a cheese and contains no dairy products. The parts of the head used vary but may include the tongue, snout, cheek, and sometimes the heart and feet, but not commonly the brain, eyes or ears.
The process of making head cheese involves boiling the selected animal parts, which releases their natural collagens. These collagens then cool and form a jelly-like substance, which is then amplified with gelatin or aspic. The mixture is then pressed into a mould along with chunks of meat. The end result is a clear, savoury jelly with chunks of meat suspended within it. It is usually eaten cold, at room temperature, or in a sandwich.
The name "head cheese" is derived from the Dutch word "hoofdkaas", which literally translates to "head cheese". The term combines "hoofd", meaning head, and "kaas", meaning cheese, which describes the texture of the dish, resembling that of cheese. Head cheese is known by various names in different parts of the world, such as brawn in Britain and Australia, potted heid in Scotland, and Presswurst, Sulz or Schwartamaga in western regions of Austria.
Head cheese has a long history, dating back to the Middle Ages in Europe, where it was commonly eaten by peasants as a way to utilise all parts of the animal. While it may not be appealing to everyone due to its unusual combination of ingredients and texture, it is a delicacy that showcases the versatility of pork and is enjoyed by many.
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It is also known as souse or brawn
Head cheese, also known as souse or brawn, is a unique and savoury delicacy made from the meat and gelatinous parts of a hog's head. It is a traditional dish that originated in Europe, possibly ancient Romania, and has been consumed since the Middle Ages.
The term "souse" is derived from the German "Sulze", referring to the pickled variety commonly found in North America and the West Indies. Souse is typically made by pickling meat and trimmings, such as pig's feet, chicken feet, or cow's tongue, cutting them into bite-sized pieces, and soaking them in a brine made of water, lime juice, cucumbers, hot pepper, salt, and seasonings. It is a popular dish in countries like Trinidad and Tobago, Chile, Colombia, Peru, Ecuador, Bolivia, Costa Rica, Uruguay, Argentina, and Panama, where it is known by different names but enjoyed as a culinary delight.
Brawn, on the other hand, has its roots in German and Old French, with a variety of meanings, including roasted meat and specific types of food. In the context of head cheese, brawn refers to a jellied dish made from the meat of the wild boar, which was once abundant in Great Britain. Over time, the recipe evolved, and contemporary brawn now features minimal spicing, usually incorporating sage and perhaps a touch of lemon juice.
Head cheese, or souse/brawn, is often enjoyed sliced or spread on crackers or bread, adding a robust taste to sandwiches, party platters, or charcuterie boards. Its distinct flavour and texture, reminiscent of cheese, make it a unique and savoury treat for those who dare to indulge.
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Frequently asked questions
Hot head cheese is made of pig scraps that primarily come from a pig's head: the tongue, snout, cheek, ears, and sometimes the heart and feet.
Hot head cheese is made by boiling the selected animal parts, which releases their natural collagens. These collagens cool and form a jelly-like substance. This jelly is then amplified with gelatin or aspic, and the entire mixture is pressed into a mold along with the chunks of meat.
Hot head cheese has a smooth and creamy texture and is often enjoyed sliced or spread on crackers or bread. It has a robust taste that combines the richness of pork with a subtle blend of spices and seasonings.
Hot head cheese is commonly consumed in North America, where it is known as "head cheese". It is also consumed in other parts of the world, including Europe, South America, and the Caribbean, where it is known by different names such as "brawn", "souse", "Presswurst", and "queso de cabeza".
