Head cheese (sulz, sülze, souse, brawn)
Head cheese is a jellied loaf originally made entirely from the head of a pig or calf, but now can include edible parts of the feet, tongue, and heart. The head is cleaned and simmered until the meat falls from the bones, and the liquid is cooked down into a concentrated gelatinous broth. The meat is removed, chopped, seasoned, and mixed with broth then placed in a mold and chilled until set. When cool, it is unmolded and thinly sliced. It’s usually eaten at room temperature as an appetizer. Souse or sulz is similar to head cheese except that sweet-sour flavor is added by a vinegar pickling liquid. Russians favor a type of head cheese with large chunks of tongue suspended in gelatin.
from Quirk Books: www.quirkbooks.com