Head cheese is not a cheese but a jellied sausage-like terrine. It’s made by simmering the head of a hog or calf, for a long, long time. Seasonings are added; often vinegar for some acidity, and chiles, for a spicy version. The broth is then strained, and the meat removed from the bones and returned to the broth. The remaining mixture is then cooled in a loaf pan.
All those bones make for a very stiff jelly; it can easily be sliced as a lunch meat, or as an appetizer.
Lots of deli departments sell it in both the mild or spicy version.
What is head cheese?