If you’ve never heard of hog head cheese before, you may think it’s a strange concept. But in the south, it’s a beloved traditional dish that’s been around for generations. In this recipe, we’ll show you how to make hog head cheese from scratch.
First, let’s clear up any confusion about the name. Hog head cheese isn’t actually a dairy-based cheese like cheddar or brie. It’s more like a meat jelly or terrine, made with pork head meat and other spices and seasonings. The result is a flavorful, slightly tangy dish that can be sliced and served on crackers, bread, or as a sandwich filling.
To make your own hog head cheese, start by obtaining a pig’s head from your local butcher or meat market. You’ll need to have it cleaned and skinned, and then you’ll need to simmer it in a large pot of water until the meat is tender and falling off the bone. This can take several hours, so be prepared to be patient.
Once the meat is cooked, remove it from the pot and let it cool slightly. Then, shred the meat and discard any bones or other unwanted parts. You can add other seasonings at this stage, such as garlic, onion, and spices like thyme or sage.
Next, you’ll need to strain the broth from the pot and skim off any excess fat. Pour the broth back into the pot and add some gelatin or other thickening agent, along with the shredded meat and seasonings. Bring the mixture to a boil and then pour it into a loaf pan or other mold. Refrigerate for several hours or overnight, until the hog head cheese has set.
To serve, remove the hog head cheese from the mold and slice it into thin pieces. You can place it on a cheese plate or serve it with crackers and other accompaniments. Store any leftovers in the refrigerator for up to several days.
Ingredients:
– 1 pig’s head, cleaned and skinned
– Water
– Garlic, onion, thyme, sage, or other seasonings to taste
– Gelatin or other thickening agent
Instructions:
1. Simmer pig’s head in a large pot of water until meat is tender and falling off the bone.
2. Shred meat and discard any bones or unwanted parts.
3. Strain broth from pot and skim off excess fat.
4. Mix broth, shredded meat, and seasonings in pot.
5. Add gelatin or other thickening agent and bring mixture to a boil.
6. Pour mixture into a loaf pan or other mold and refrigerate until set, several hours or overnight.
7. Remove hog head cheese from mold and slice into thin pieces.
8. Serve with crackers or other accompaniments.