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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. It is also called so because of its gelatinous consistency. It is a delicacy that is made from the meat of a pig’s head and it sometimes also contains the heart, feet, or tongue of the pig. It has some different names such as it is called “head cheese” in the North American region. It is also called souse, brawn, and potted head.
Traditionally, it is made by taking a pig’s head and removing every organ from the inside. Everything that is left as meat leftover is then cooked and simmered. This recipe is almost similar to pâté, but the difference is that no additional gelatin is added to Hog Head Cheese. Due to the naturally occurring high gelatin content in the head of the pig, all the ingredients bind together and give us a solidified final dish. But some ready-made loaves of hog head cheese also had artificial gelatin added to them. Let’s see how we can make this traditional European recipe at home.
How to Make Hog Head Cheese at Home?
For making hog head cheese, you can either use head meat or ears, tongue, and feet. You will need the following ingredients to make this delicious recipe:
Hog Head Cheese made with ears, tongue, and feet
Ingredients
- Tongues of pigs = 2 tongues
- Feet of pigs = 2 feet
- Ears of pigs = 4 ears
- Water = 1 cup
- Bay leaves = 4 leaves
- Distilled white vinegar = 3 cups
- Whole black peppercorns = 15
- Garlic powder = half tsp
- Chopped Vidalia onions = 4
- Chopped Pepperoncini peppers = 6
- Dried sage = 3 tbsp
- Pickling spice = 2 tbsp
- Salt = 2 tbsp
- Dill pickle relish = 4 tbsp
- Black pepper = 1 tsp (ground)
- Unflavoured gelatin = 5 tbsp
- Bay leaves = 4
- Whole cloves = 15
Note: we are using artificial gelatin because there is no use of a head in this recipe to compensate for the gelatin.
Method
- Take a large pot. Add feet, tongues, and ears to it.
- Then add onions in it and keep adding water until it covers all the contents of the pot.
- Add vinegar, bay leaves, cloves, peppercorns, garlic powder, sage, pickling spice, pepper, and salt into this pot.
- Boil all the ingredients.
- Then cook until the meat is finely cooked. (for about 2 hours and 30 minutes)
- Separate the meat from the broth and then strain the broth to get a fine liquid.
- Separate about 7-9 cups of this broth.
- Add in a separate pot and put on the stove.
- Bring to a simmer.
- Take the tongues and cut the maximum parts from them. You can trim the loose meat.
- Take the ears and peel their skin. Do this carefully to make sure that the ear is intact as much as possible.
- Take the feet and remove the fat and gristle from them.
- Combine the trimmings of ears, feet, and tongue.
- Process them in a coarse meat grinder.
- Then add them to the broth.
- Stir well and keep simmering.
- Slice the ears and tongues into pieces and place them in a large glass loaf pan, randomly.
- Add the chopped pepperoncini between the molds.
- Take the pickle relish and sprinkle it on the contents of the loaf pan.
- Take a cup of water and add 5 tbsp of gelatin to it.
- After dissolving, add this to the broth and stir well.
- In each mold, add the gelatinous broth to cover the surface of the meat.
- Mix thoroughly and then let it rest for 15-17 minutes.
- Then add the leftover broth and set it aside for a good 3 hours until the gel-like consistency is attained or it is hardened.
- Refrigerate for one night.
- Before serving, do not forget to release the hog head cheese by running a thin sharp knife from its edges.
- Serve! Bon Appetit!
Hog Head Cheese made with Head Meat
Ingredients
- Hog head = (10 lbs) 1 large with removed brain
- Sea salt = 2 tbsp
- Cider vinegar = 1 cup (8 oz)
- Peeled garlic cloves = 8 large
- Red pepper flakes = 1 tsp
- Peeled and quartered onions = 4 large
- Sage = 1 tsp (rubbed)
- Black pepper = 1 tbsp (freshly ground)
Method
- Cleanse and wash the hog head.
- Remove the bristles and eyes.
- Take a large stock pot and add hog head in it along with vinegar, black pepper, sea salt, onions, red pepper flakes, and garlic.
- Then add enough water that covers everything in the pot.
- Put the pot on the stove and boil it.
- Then reduce the heat and simmer for a good 3 hours so that meat starts to fall off from the bones.
- Let it cool for some time.
- Take out the meat and onions and chop them until your desired level of doneness is achieved.
- Discard the bones.
- Take the meat and onion mixture in a loaf pan.
- Add the broth to it.
- Then add vinegar, sage, salt, red pepper flakes, and freshly ground black pepper.
- Allow it to cool and then refrigerate for a night.
- Before serving, cut it into pieces.
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Hogs Head Cheese Recipe
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.
Print Recipe
Pin Recipe
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Main Course
Cuisine American
Servings 6
Ingredients
Hog Head Cheese made with ears, tongue, and feet
- 2 Tongues of pigs
- 2 Feet of pigs
- 4 Ears of pigs
- 1 cup Water
- 4 Bay leaves
- 3 cups Distilled white vinegar
- 15 Whole black peppercorns
- half tsp Garlic powder
- 4 Chopped Vidalia onions
- 6 Chopped Pepperoncini peppers
- 3 tbsp Dried sage
- 2 tbsp Pickling spice
- 2 tbsp Salt
- 4 tbsp Dill pickle relish
- 1 tsp Black pepper (ground)
- 5 tbsp Unflavoured gelatin
- 4 Bay leaves
- 15 Whole cloves
Hog Head Cheese made with Head Meat
- 10 lbs Hog head (1large with removed brain)
- 2 tbsp Sea salt
- 1 cup Cider vinegar (8 oz)
- 8 large Peeled garlic cloves
- 1 tsp Red pepper flakes
- 4 large Peeled and quartered onions
- 1 tsp Sage (rubbed)
- 1 tbsp Black pepper (freshly ground)
Instructions
Hog Head Cheese made with ears, tongue, and feet
Take a large pot. Add feet, tongues, and ears to it.
Then add onions in it and keep adding water until it covers all the contents of the pot.
Add vinegar, bay leaves, cloves, peppercorns, garlic powder, sage, pickling spice, pepper, and salt into this pot.
Boil all the ingredients.
Then cook until the meat is finely cooked. (for about 2 hours and 30 minutes)
Separate the meat from the broth and then strain the broth to get a fine liquid.
Separate about 7-9 cups of this broth.
See AlsoMongolian Beef Recipe [Video]Add in a separate pot and put on the stove.
Bring to a simmer.
Take the tongues and cut the maximum parts from them. You can trim the loose meat.
Take the ears and peel their skin. Do this carefully to make sure that the ear is intact as much as possible.
Take the feet and remove the fat and gristle from them.
Combine the trimmings of ears, feet, and tongue.
Process them in a coarse meat grinder.
Then add them to the broth.
Stir well and keep simmering.
Slice the ears and tongues into pieces and place them in a large glass loaf pan, randomly.
Add the chopped pepperoncini between the molds.
Take the pickle relish and sprinkle it on the contents of the loaf pan.
Take a cup of water and add 5 tbsp of gelatin to it.
After dissolving, add this to the broth and stir well.
In each mold, add the gelatinous broth to cover the surface of the meat.
Mix thoroughly and then let it rest for 15-17 minutes.
Then add the leftover broth and set it aside for a good 3 hours until the gel-like consistency is attained or it is hardened.
Refrigerate for one night.
Before serving, do not forget to release the hog head cheese by running a thin sharp knife from its edges.
Serve! Bon Appetit!
Hog Head Cheese made with Head Meat
Cleanse and wash the hog head.
Remove the bristles and eyes.
Take a large stock pot and add hog head in it along with vinegar, black pepper, sea salt, onions, red pepper flakes, and garlic.
Then add enough water that covers everything in the pot.
Put the pot on the stove and boil it.
Then reduce the heat and simmer for a good 3 hours so that meat starts to fall off from the bones.
Let it cool for some time.
Take out the meat and onions and chop them until your desired level of doneness is achieved.
Discard the bones.
Take the meat and onion mixture in a loaf pan.
Add the broth to it.
Then add vinegar, sage, salt, red pepper flakes, and freshly ground black pepper.
Allow it to cool and then refrigerate for a night.
Before serving, cut it into pieces.
Keyword Hogs Head Cheese Recipe
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