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Headcheese

Lucy's picture
Ingredients
  Hog's head 1
  Hog's tongue 1
  Sage/Chili powder To Taste (As Required)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1.Start by cleaning and scraping the hog’s head and wash it thoroughly
2.Also wash and trim the hog’s tongue

MAKING
3.Cover head and tongue with slightly salted water and simmer until meat falls from bone
4.Now drain meat, shred and season to taste
5.Pack tightly in bowl, cover and weight it down
6.Let stand 3 days in a cold place

SERVING
7.Serve with salads or a sauce of your choice

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Lamb
Servings: 
4

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Average: 4.2 (17 votes)

4 Comments

Mary Parker's picture
I wish I could find somewhere to buy fresh hoghead cheese. This stuff you buy in the grocery store is the pitts.
shantihhh's picture
Depending on where you live it could be difficult to find, but I suggest a quality charcouterie-especially a French such as Fatted Calf in Napa, California. You might inquire of a French restaurant or German where a good local deli is located. Many meat purveyors here make all of their own cured, dried, and potted meats.
Mary Parker's picture
I live in Jackson, MS and you would think we could buy it here but so far I have not been able to find it.
shantihhh's picture
I have read that in the next town of Cottonport there is a fantastic meat market called T-Jim’sthat sells excellent Head cheese (slab of spicy, fantastic hog’s head cheese ) and also boudin.