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Louisiana Hog's Head Cheese

Curing Meats, Sausage & Hot Dog making

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.
Hogs Head Cheese

FORCE MEAT RECIPES

Hogs Head Cheese is a traditional recipe that started in Europe in the middle ages. It does not actually contain cheese but is called so to make it sound more tempting and mouth-watering.
Hogs Head Cheese

Awesome pork

In this blog, I will share with you a Hogs Head Cheese Recipe that is super delicious.
Traditional Hog's Head Cheese

Recipes

Learn how to make traditional head cheese using a whole pig's head
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Old Country Cooking and Recipes | Hog’s Head Cheese | Facebook

Recipes
Homemade Head Cheese

meat curing

Making your own Head Cheese from scratch at home isn't as hard or as disgusting as you may think. Learn how with this step-by-step pictorial and recipe.
Hogs Head Cheese

Hog head cheese

In this blog, I will share with you a Hogs Head Cheese Recipe that is super delicious.
Making Head Cheese at Home - Mia's Daily Dish

Jerky and Meats
Homemade Souse Meat (Hog Head Cheese) Recipe

Pork

Souse meat is made by boiling pig's feet, garlic, hot sauce, beer, onion powder, salt and vinegar for 3 1/2 hours. Then remove bones from the meat and stir in cooking liquid, hot sauce, vinegar, pepper and seasonings. Take a loaf pan and place the prepared food there. Refrigerate for at least 3 hours and meat is ready.
Making Head Cheese and Scrapple

✍Writers Door - Most Recent Articles from our Writers

Head cheese is not a cheese made from milk, but a pressed meat dish. It's usually made from the heads of pigs and cows, although the brain, eyes, and ears
How to Make Hog Head Cheese! | How to Make Hog Head Cheese! Check out the recipe here! - https://twoguysandacooler.com/hog-head-cheese/ | By 2 Guys & A Cooler | My name is Eric and today, we're going to be making head cheese also known as Hog Head Cheese and through this video, we're going to take it nice and slow. I'm going to share with you some really cool tricks so that if you choose to make this recipe at home, you're not only going to have a Hog Head Cheese that looks great but tastes incredible. Okay, let's get started. To make hog head cheese, we need to get our hands on a hog head and that's what we have right here. Half a hog head that's been cleaned, deboned, eyes removed, snout intact, and we're going to use that through the cooking process. You technically don't need a hog head to make hog head cheese. You could just use the ears. You could use the trotter but I like the tender cheek meat, the jowl meat, and that's going to provide a lot of really flavorful meat for our Hog Head Cheese. Next, we're just going to process our meats by cutting everything into one-inch cube. So, we're going to process our pork shoulder, our back fat which is cut that into cubes and set it in a bowl and when it comes to our pig foot, we're just going to cut that right down the middle and separate it into two pieces. If you can't get your pig foot pre sliced like I have mine here, that's totally okay. You can just add it to your stock pot hole. You just might need a bigger pot. So, we're just going to set that to the side and now it's time to process our pig's head and for the head, we're just going to separate the skin and the cartilage from the meat and cut the meat into one inch cubes. I find that if we wait until after it's cooked, it tends to be a little labor intense So, we're just going to do it before we cook it and you're going to have to trust me on this one. It's going to come out amazing and now, it's time to cure our meat. This is an optional step but curing your meat allows you to extend the shelf life of your Hog Head Cheese. It gives your Hog Head Cheese incredible flavor and the cure also allows your meat to retain its color which is going to give you a more visually striking hog head cheese and this is why we had our butcher pre slice the pig foot. By pre slicing the pig foot, the cure and seasonings will penetrate that pig foot at the same rate as everything else allowing it to cure in only a few days. If you don't have your pig foot pre sliced, you're going to want to let it cure for at least a week before cooking. Be sure to check the description box of this video for the recipe and the detailed instructions on everything that I'm explaining here. So, we're just going to mix all of our ingredients which is cure number one, bay leaf, salt, pepper, pepper flakes, garlic, and we're going to place all of that into a vacuum sealed bag. This is what your meat should look like. It will be visibly pinker, very as soon as you open it up. Those spices have soaked into the meat so you've seasoned your meat from within and we're now ready to start cooking our meat so that we can make hawk and cheese. I do want to do one more thing but this is also completely optional but it will make the process easier. Notice I still have my hawk and then there's my trotter still intact. I'm going to wrap that in some cheese cloth and the only reason I want to wrap that in cheese cloth is because those two pieces are the only pieces that have bones and it'll make separate and finding the bones a whole lot easier once we're done cooking. So we're going to take that, put it into a little bundle, and set that to the side. I do want to flavor my stock with a lot of tasty vegetables. So we have onions, tomatoes, celery, leeks, carrots, really whatever vegetables you want to add at the stage is completely fine. We're just going to chop them up and all that's going to go into the stock. Adding fresh lemon juice is going to help extract more collagen and help break down the connective tissue more efficiently which is going to give us a better gelatin and then of course Who doesn't want fresh garlic in your pork stock? And to finish it off, we're going to grind some fresh telecherry peppers. Now that all the ingredients for our pork stock have been processed, we're going to do the exact same thing with those as we did with the pig feet. We're going to wrap them all in a cheese cloth. This is another optional step but by doing this, you're going to keep everything nice and tidy in a bundle and you'll see how beneficial it is towards the end of this video. So now that we have that bundled, let's cook everything up. In a pot, La enough to handle all of your ingredients. We're going to add a little bit of water. We're then going to add our pork feet and then we're going to add the rest of our ingredients including the vegetables. There's a lot of different variations of Hog Head Cheese and depending on the cuts that you use will determine not only the flavor but the texture. You can technically make this product without the use of feet, ears, face, or skin. You just have to add non-flavored gelatin to your stock before you mold it up and it's worth mentioning that it won't be nearly as tasty. Okay, so once you have in your pot, cover it, and bring it to a simmer and we're going to simmer these ingredients until they become fall apart tender. All of the meats that are used including the fat can withstand long cooking times. You know, you have your cheek, you have your shoulder, you have the back fat. So, the longer you're able to cook em, the more collagen is going to break down and the connective tissues are going to break down and get released into that stock which is going to form a really nice gelatin and this is what our stock looks like roughly at about four and a half, 5 hours, Notice our meats just falling right apart. It's absolutely perfect and I can cut through the fat very easily with a fork. So, we're just going to go ahead and strain all of our ingredients through a sieve and set those to the side so they can begin cooling. As far as the stock goes, I do want to grab a little bit of stock and place it in the refrigerator and this is going to give me some indication as to the gelatin formation that we have and through this little test, I can either reduce my stock which will thicken my gelatin or leave it as is. So, we're going to take that, place it in fridge we'll get back to that later and finally as far as the stock goes I do want to skim off all the fat from the top and all I want to be left with is the pure broth once our meat has been cooled I'm going to go ahead and separate the skin from the meat itself now our meat is going to be incredibly tender so you do want to be careful with it but we're just going to put all of our meat in one bowl and then all of our skin in a separate container and then we're going to take the bundle that we wrapped our pig feet in and now we're going to separate bones from the skin from the meat. Now, this is where that bundle comes in incredibly helpful. Otherwise, you're having to sort through your entire lot of meat to find the bones and by doing it this way, it just saves you a whole lot of time and this meat is very tender, very flavorful. This is what our end result should look like. I've got all of my meat and fat to the left and all of our skin. So, we've got the snout. We've got the ear. We've got the skin from the pig foot, the face, all of that in this container and we're going to take all of that skin and run it through our grinder on the smallest plate possible. This is another optional step because that skin is super tender but I like grinding it because it's going to evenly distribute it through our Hog Head Cheese and give us a better looking product. At this point, give your meat a taste and adjust for seasonings. I like to add some parsley for color, some red chili flakes. If you need a little salt or smoked paprika, this is the time to do it. We're going to start by taking the ramekin of stock out of the fridge to evaluate our gelatin. For this is a little soft. So, what I'm going to do is I'm going to reduce my stock by about 25% and that's going to help thicken it up a little bit. So, we're going to take our stock and we're going to put it back on the stove top and notice how cloudy it is. So, this particular process of creating the aspect involves clarification. So, once my stock is on the stove, let's go ahead and get our ingredients ready to clarify. We're going to start with some egg whites. We're going to use one egg white for every quart of stock that we have and we're going to give it a little whisk. Once it given it a little whisk. We're going to take that bundle of vegetables that we cooked our stock in. Now, this is where that bundle comes in incredibly handy again and we're just going to go ahead and give those a rough chop. Just like that. These are already cooked so we don't have to worry about doing anything to em. Once they're rough chopped, we're going to add that to our egg whites that have been whisked and we're just going to mix that together. We just want to make sure that all those pieces are coated in the egg white and then because my stock is a little warm, I'm going to go ahead and temper that mixture of egg whites and vegetables. So, adding a little warm stock to that vegetable mix and giving it a stir is going to bring that up to temperature so that when we add it to our stock, it's not going to prematurely cook our egg whites and don't get me wrong, you could use your stock exactly as it is right now. It's going to be very flavorful, very tasty. Clarifying is an optional step but by doing that, we're going to level up our Hog Head Cheese, give it a more visually striking appearance and this is the process on how to do that. So, on a medium low, just going to gently mix our ingredients and you're going to notice that after your stock begins to simmer, all of those ingredients are going to begin to float to the top and create a layer or a raft and what we're going to do with a ladle is just make a small hole or a small opening in the center of that raft. Everything we're taking out of the center, we're going to ladle over the rest of the part of that raft and I want to be gentle about this. I don't want to disrupt that raft too much. So, we just want to have one tiny little opening large enough our ladle to fit. You're going to notice over the course of 20 to 25 minutes on a low simmer that your stock is being filtered by that raft and this filtering process is going to remove most of the solids leaving you with a beautiful and clear consume and because our consume is loaded with collagen, it's naturally going to thicken when it cools. This is going to make our aspect. So, the final step in creating our consume is to ladle it through several layers of cheese and this is going to fill throughout any last remaining solids. Now that all the elements of our Hawk Head Cheese are complete, let's put everything in molds. I'm going to line a bread mold with some cling film or some saran wrap and I've also got some small silicone molds which will make for great individual portions. We're going to begin by creating an aspic layer on the bottom of each one of our molts. How much you add is completely up to you. I normally like to add a little less than a quarter of an inch and then we're going to place this in our refrigerator for about 30 minutes so that it can firm up. After 30 this is what it looks like and as you can see reducing the stock even further has allowed our Aspect to thicken up quite nicely. We're now going to loosely add our meat mixture to each one of the molds. I don't want to compact it because I want that aspect liquid to fill in the blanks which is going to give us a really nice mouth fill. Because the bread mold is a little bigger. We're going to do it in stages. So we're going to add about a third of our meat mixture with Aspect and then we're going to come back and do that two more times until it's completely filled top. Because our silicon molds are a lot smaller, we only have to do that once. Our pork Aspect AKA Hog Head Cheese is officially ready and it's time to taste and I love the way the Aspect set up overnight. It's nice and firm and the cured meat has retained its vibrant colors along with the parsley and the pepper flakes giving it a dash of red and green throughout. This Hog Head Cheese has a lot of character and the smell. Wow. It smells incredible. So, let's taste it. There's a couple ways you can serve it over warm grits allow that aspect to melt you could also take a slice and put it over a piece of fresh bread for an open face sandwich and as you can see it holds together very well let's take a quick little bit of this yummy. Another way to enjoy Hog Head Cheese is very simply slicing it thinly and placing it over a salting cracker and I gotta tell you the saltiness of the cracker pairs perfectly with that Hog Head Cheese and so we're going to do just that but I wanted you to take a closer look at the slice so you could see all the different textures and cuts of meat that are going to come through and it's just going to be amazing. So, let's give this a little taste. Hog Head Cheese. Not a tell you that growing up in South Louisiana, this does not look like the Hog to Head Cheese that I'm familiar with. This is absolutely beautiful. It smells incredible. Very clean, very rich. Let's see how it tastes. Wow. That's delicious. The Aspic melts in your mouth, coating your mouth with this beautiful, flavorful consume and the pork meat itself so tender.

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Hog Head Cheese/Souse Meat | This was a three day adventure. PLEASE, PLEASE SHARE THIS VIDEO. Also tell me if you have ever made Hog Head Cheese / Souse Meat at some time during... | By Cooking with Brenda GanttFacebook

Recipes Meat & Seafood
Sülzwurst - German Head Cheese

German Head Cheese
Polish Head Cheese

Meats -"canning boards"

I have 2 head cheese recipes I make regularly. This one is a Polish style head cheese. My dad was Native and French so I was raised with the French Canadian head cheese recipe. When I made this for the first time for my Polish husband he said it reminded him of a recipe his mom made but had a different consistency. I do also have Polish roots, so after asking around about the difference between the two, this is what I came up with. Hubby says it is just like his mom used to make.
Hogs Head Cheese

Sausage

Hogs Head Cheese is a traditional recipe that started in Europe in the middle ages. It does not actually contain cheese but is called so to make it sound more tempting and mouth-watering.
Pork Hock Head Cheese

Appetitizers

Over the holidays I always look forward to eating a pork dish that is certainly an acquired taste. As a second generation Ukrainian I grew up eating head cheese at Christmas. Head Cheese is not a cheese. The version I grew up with I think it can be best described as gelatinous meat – made [...]
Homemade Head Cheese

homemade head cheese 2

Making your own Head Cheese from scratch at home isn't as hard or as disgusting as you may think. Learn how with this step-by-step pictorial and recipe.
Home made Hog Head Cheese

Food OTHER MEATS
Berliner Sülzwurst (Berliner Head Cheese)

Dessert recipes
Hog's Head Hash

cooking clones

A vintage handwritten recipe card for Hog's Head Hash. A recipe for five molds is on the back of the card.
Homemade Head Cheese

Christmas

A tutorial of sorts for homemade head cheese.
Hog's Head Cheese

handmade

This is not actually cheese. It is a wonderful, spicy appetizer mold made of pork roast that is great served with crackers.
How to Make Hog Head Cheese - Lv. 100

돼지머리 cheese
Head Cheese

Recipes
Homemade Head Cheese

Head Cheese

Making your own Head Cheese from scratch at home isn't as hard or as disgusting as you may think. Learn how with this step-by-step pictorial and recipe.