Head Cheese

Wednesday, June 19, 2013 - 19:00

From the Homer Homesteader’s Cookbook.


1 hog’s head


bay leaves

salt and pepper



other spices as desired


Cut head into 4 pieces. Remove skin, brains, ears, eyes and snout. Trim off fat. Leave overnight in cold water to clean. In morning, cover with water and boil until meat separates from bones. Pick meat from bones and chop fine. Return to kettle and pour on enough broth to cover meat. Add spices as desired. Simmer 15-30 minutes. Pour into molds. If it does not gel, add plain gelatin that has been softened in cold water. Stir into hot head cheese.

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