Here’s a recipe for hog head cheese ¹:

Ingredients:

  • 2 gallons water
  • 1.75 cups kosher salt
  • 1 cup brown sugar
  • 4 oz (10 tsp) pink salt
  • 1 pig’s head, halved, brains removed and saved for another purpose
  • 1 pig’s tongue, optional
  • 1 pork trotter, halved (optional)
  • 2 cups each chopped carrots, leeks or onion and celery
  • 1 garlic bulb, halved
  • 1 gallon water
  • 1 bottle dry white wine
  • 1 gallon ice water or cold water
  • 10 sprigs of thyme
  • 1 bunch of parsley
  • 3 fresh bay leaves
  • 10 black peppercorns
  • 5 cloves
  • 1 whole nutmeg
  • 5 whole allspice
  • 1 tablespoon yellow mustard seed

Instructions:

  1. Bring the ingredients for the brine to a boil, then add the cold water and allow to cool.
  2. Place the halved head, tongue and trotter (if using) in a large container and cover with the brine, making sure they’re completely covered.
  3. After 24 hours, remove the head from the brine and put into a large stock pot with the bouquet and remaining headcheese ingredients.
  4. Bring the mixture to a simmer, then cook covered for 3-4 hours, or until the jaw wiggles easily from the skull.
  5. Chill the pot overnight and remove the fat (optional).
  6. The next day, heat the pot until the head is warmed through.
  7. Using tongs, remove the cooked head slices to a baking sheet.
  8. Peel and dice the tongue into 1/2-inch cubes.
  9. Working carefully to avoid bone fragments, remove the meat from the head and discard connective tissue, skin, fat, bone, cartilage or anything that doesn’t look delicious or feels awkward in your mouth.
  10. Chop the meat roughly, mix with the tongue and reserve in a covered container.
  11. Strain the braising liquid, then return it to a simmer on the stove in a wide pot.
  12. Reduce the liquid by half, then slowly down until 2 cups remain.
  13. Line a terrine mold or bread pan with plastic wrap so that there is enough plastic hanging over the edges to cover the terrine completely when the pan is filled.
  14. Mix the diced, braised meat with half the reduced cooking liquid and pack into the pan or mold.
  15. Pour the reserved braising liquid over the top.
  16. Tap the pan on a cutting board or another hard surface to help the liquid distribute throughout the terrine.
  17. Fold the plastic over the top of the mold.
  18. Place the mold on a cookie sheet to catch any drips of gelatinized stock.
  19. Refrigerate the headcheese.
  20. The next day, un-mold the headcheese, remove the plastic and slice 1/2 inch thick with a long, sharp knife to serve.
  21. The headcheese will keep for a week.