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.

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What is head cheese?

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