Randy Chandler
Hog's head cheese, also known as souse, brawn, or fromage de tête, is a meat jelly or terrine made from the boiled meat and gelatinous parts of a pig's head. Despite its name, it is not a cheese and contains no dairy products. Hog's head cheese is popular in the Southern United States, especially in Louisiana, where it is considered a specialty. It is also found in other parts of the world, including Europe, Canada, and the West Indies, with variations in names and ingredients. In the US, it can be purchased from specialty butchers and delis or retailers like Richard's Cajun Foods. It is often enjoyed as an appetizer, spread on crackers, or used as a filling for sandwiches and po'boys.
| Characteristics | Values |
|---|---|
| Regions | Wisconsin, Illinois, Michigan, Louisiana, Mississippi, Alabama, Newfoundland and Labrador, Canada, Estonia, Finland, France, Belgium, Bulgaria, Croatia, Austria |
| Preparation | Boiled scraps of pig, including the feet, are preserved in vinegar and set in a jelly roll pan, loaf pan, or mold |
| Texture | Smooth and creamy |
| Taste | Savory, spicy, sour, salty |
| Serving suggestions | Crackers, sandwiches, po'boys, grits, pickles, mustard, mayonnaise |
| Purchase | Mad Butcher Meat Co., Richard's Cajun Foods, family-run butcher shop and deli counter in Lafayette, Louisiana |
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What You'll Learn
Hog's head cheese in the US
Hog's head cheese, also known as souse or brawn, is a unique delicacy made from the meat and gelatinous parts of a hog's head. Despite its name, it does not contain any dairy products. This traditional dish has a smooth and creamy texture and is often enjoyed sliced or spread on crackers or bread. It is a specialty in Louisiana, Wisconsin, Illinois, Michigan, and other parts of the Upper Midwest, and is also commonly found in the Deep South, including Mississippi, Alabama, and other Southern states.
In Louisiana, it is a popular Cajun food, highly seasoned and often served as a cold cut or appetizer. A pig's foot is used to provide the gelatin that sets the cheese, and vinegar is added to give it a sour taste. It is also known as "fromage de cochon" in Louisiana French. In Mississippi and Alabama, it can be found in a spicy form known as souse or a less spicy version.
In the Upper Midwest, head cheese is made from pork snouts and tongues, with larger chunks of smoked meat. It is often encountered in delis and grocery stores, especially in areas with a significant Eastern European immigrant population, as it is a traditional dish in many European countries. For example, in Estonia, it is known as "sült," and in Finland, it is called "syltty," "tytinä," or "aladobi."
While it may not be to everyone's taste, hog's head cheese is a culinary tradition that has been enjoyed for generations. It can be purchased from specialty stores and butchers, such as Mad Butcher Meat Co., Richard's Cajun Foods, and Manda Fine Meats, or even made at home, as some families have their own recipes.
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Head cheese in Europe
Head cheese, also known as hog head cheese, is a meat jelly or terrine made from the flesh of a calf or pig's head. Despite its name, the dish does not contain any dairy products. It is usually eaten cold, at room temperature, or in a sandwich.
Head cheese originated in Europe during the Middle Ages. At the time, lords and land barons reserved the best meat cuts for themselves, leaving peasants and serfs with the less desirable parts, such as the pig's head. To use these parts, people developed a method to create head cheese, which could be preserved and consumed over time.
Variations of head cheese exist throughout Europe, with differences in preparation and ingredients. Here is a non-exhaustive list of names and varieties of head cheese found in Europe:
- England, Wales, Australia, and South Africa: Head cheese is referred to as "brawn" in these countries.
- Scotland: In Scotland, head cheese is known as "potted heid".
- France and Belgium: In French, head cheese is referred to as "fromage de tête", "tête pressée", "tête fromagée" (which translates to "cheesed head"), or "pâté de tête".
- Estonia: Sült is similar to the German or Croatian dish but is usually less seasoned and made from higher-quality meat. It is traditionally made from pork using its gelatinous parts, but beef, poultry, and fish variants are also available.
- Finland: Head cheese is known as syltty, tytinä, or aladobi in Finland.
- Austria: Head cheese is known as Presswurst, Sulz, or Schwartamaga in the western regions of Austria. It is often served with a light dressing, such as vinegar or pumpkin seed oil, and sliced onions.
- Bulgaria: In Bulgaria, the dish пача (pacha) is prepared from pig's heads (primarily the ears), legs, and often the tongue. The broth is heavily seasoned with garlic before cooling.
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How to make hog's head cheese
Hog's head cheese, also known as souse or brawn, is a unique delicacy that showcases the versatility of pork. It is a savoury, creamy, and smooth delicacy made from the meat and gelatinous parts of a hog's head. It is often enjoyed sliced, spread on crackers, or used as a filling for sandwiches.
Ingredients:
- Clean hog's head
- Water
- Bay leaf
- Onions
- Garlic
- Leeks
- Salt
- Oil
- Pork roast
- Onion
- Bell pepper
- Celery
- Garlic
- Parsley
- Basil
- Salt
- Pepper
- Cajun seasoning
Steps:
- Place the clean hog's head in a pot, cut side down and snout up.
- Add water to the pot until the pig's head is covered or the water level is within 2 inches of the pot's rim.
- Cover the pot with a lid and set it on high heat until the water boils.
- Reduce the heat to a simmer and cook the pig's head for about 12 hours or until the meat falls off the bones.
- Let the pig's head cool until it is safe to handle.
- Lift the pig's head out and place it on a baking pan.
- Remove the meat from the cheeks, tongue, and head. Roughly chop or shred the meat, then refrigerate it until further use.
- Strain the broth to remove any unwanted bits.
- Rinse the pot and pour the strained broth back into it.
- Add the bay leaf, onions, garlic, leeks, and any other desired seasonings to the broth.
- Boil the broth until only about 2 inches of liquid is left in the pot.
- If desired, cook additional onions, garlic, or leeks in lard until soft.
- Layer the sauteed vegetables and the shredded meat in bread pans.
- Generously pour the salted broth over the meat.
- Refrigerate the pans overnight or until the mixture is set.
- Cut the set head cheese into pieces and serve it cold with bread or crackers.
You can also make hog's head cheese on the stovetop by heating oil in a pot and browning a pork roast on all sides. Add vegetables and seasonings, such as onion, bell pepper, celery, garlic, parsley, basil, salt, pepper, and Cajun seasoning. Pour in water or pork stock, bring to a boil, and simmer for about 2 hours, stirring occasionally, until the pork is shredded.
Hog's head cheese can also be made in the oven, although finding a roaster big enough for a pig's head can be challenging.
Enjoy your homemade hog's head cheese!
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What to eat with hog's head cheese
Hog's head cheese, also known as souse, brawn, or sulze, is a unique delicacy made from the meat and gelatinous parts of a hog's head. Despite its name, the dish is not actually a cheese and contains no dairy products. The dish is often served cold, at room temperature, or in a sandwich.
When it comes to what to eat with hog's head cheese, there are several options:
Crackers
Hog's head cheese is often spread on crackers, preferably saltines. It can also be served with a light dressing of vinegar, sunflower seed oil, or pumpkin seed oil, sliced onions, or horseradish.
Sandwiches
Hog's head cheese is a popular filling for sandwiches, especially po'boys. It can be paired with creamy mayonnaise, spicy mustard, pickles, tomatoes, lettuce, and other sandwich fillings.
Grits
In the Southern United States, hog's head cheese is sometimes enjoyed over grits.
As an Appetizer
Hog's head cheese can be served as a spicy appetizer or mould, paired with crackers. It can also be seasoned with green onions, garlic, or Cajun spices.
Other Options
Hog's head cheese can also be cubed and consumed like cheese, or used as a filling in other dishes. In some cultures, it is served with diluted vinegar, sunflower seed oil, or pumpkin seed oil.
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History of hog's head cheese
Hog's head cheese, also known as head cheese, is a dish that has been consumed for hundreds of years. It is made from the meat of a pig's head, including the tongue, snout, cheek, ears, and sometimes the heart and feet. The meat is boiled, releasing its natural collagens, which then cool and form a jelly-like substance. The dish is then seasoned and served cold, often as an appetizer or spread on crackers.
The exact origins of hog's head cheese are unclear, but it is believed to have originated in Europe during the Middle Ages. It was likely created by peasants and serfs who had access only to the scraps of meat left over after the lords and land barons took the best pieces. A British cookbook from 1732, "The Compleat City and Country Cook" by Charles Carter, contains a recipe for hog's head cheese that includes salt, a hog's head, and the option to "souse" the dish, or pickle it in vinegar.
Hog's head cheese is a specialty in Louisiana, where it is commonly found in grocery stores, butcher shops, and restaurants. It is also popular in other parts of the American South, where it was traditionally made by enslaved people and their descendants. In these regions, it is often seasoned with green onions and served as an appetizer or spread on crackers.
Hog's head cheese is known by various names in different parts of the world. In England and Wales, it is referred to as "brawn" or "pork cheese" in some regions. In Scotland, it is called "potted heid," while in South Africa, it is known as "sult" in Afrikaans and "brawn" in English. In France and Belgium, it is called "fromage de tête," among other names. Despite its various names and preparations, hog's head cheese is a dish that has endured and continues to be enjoyed by many.
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Frequently asked questions
Hog head cheese, also known as souse, brawn, or head cheese, is a meat jelly or terrine made from the meat and gelatinous parts of a hog's head. It is often spread on crackers or used as a filling for sandwiches.
Hog head cheese is a specialty in Southern Louisiana and can be found in small towns across the state. You may also be able to find it in other parts of the Deep South, including Mississippi and Alabama. Some artisanal meat purveyors in Louisiana sell it in festive molds during the holidays. You can also try Mad Butcher Meat Co., which sells hog head cheese online.
In France and Belgium, it is referred to as "fromage de tête", "tête pressée", "tête fromagée", or "pâté de tête". In Estonia, it is called "sült". In Finland, it is known as "syltty", "tytinä", or "aladobi". In Austria, it is called "Presswurst", "Sulz", or "Schwartamaga".
Hog head cheese is made by boiling scraps of pig, including the feet, and preserving them in vinegar. The cooked meat is then allowed to cool and set in a mold. The fat from the meat provides a gelatinous binding.
Hog head cheese has a smooth and creamy texture and is often described as savory and spicy. It is similar in taste to bologna.
