Hogs Head Cheese, also known as souse or brawn, is a traditional Southern dish that is both unique and flavorful. Despite its name, it does not contain any dairy cheese. Instead, it is a savory meat jelly made from the head of a pig. This recipe combines aromatic herbs, spices, and vegetables with tender pork to create a delicious and hearty delicacy.
Hogs Head Cheese
Hogs Head Cheese, also known as souse or brawn, is a unique and flavorful delicacy that originates from the Southern United States. Despite its name, Hogs Head Cheese is not a dairy-based cheese, but rather a savory meat jelly made from the head of a pig.
This traditional dish combines tender pork, aromatic herbs, spices, and vegetables to create a rich and satisfying flavor profile.
Hogs Head Cheese is often enjoyed as a spread on crackers or bread and pairs well with pickles, mustard, and hot sauce. Discover the taste of Southern tradition with this one-of-a-kind culinary delight.
Equipment
- Large stockpot with lid
- Strainer or cheesecloth
- Large mixing bowl
- Food processor or blender
- Plastic wrap or aluminum foil
- Cutting board
- Chef’s knife
Ingredients
- 1 pig’s head, cleaned and halved
- 2 pounds pork shoulder, diced
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Water, enough to cover the ingredients
Instructions
- In a large stockpot, add the pig’s head, pork shoulder, onion, celery, carrots, garlic, bay leaves, thyme, black peppercorns, salt, and cayenne pepper (if using). Pour enough water to cover all the ingredients.
- Over medium-high heat, bring the mixture to a boil. Reduce the heat to low and simmer, covered, for approximately 3-4 hours or until the meat is tender and easily falls off the bone.
- Once the meat is cooked, carefully remove the pig’s head halves from the pot and set them aside to cool slightly. Remove the bay leaves and thyme sprigs from the stockpot.
- Using a strainer or cheesecloth, strain the cooking liquid into a large mixing bowl to separate the stock from the solids.
- Discard the bones, excess fat, and any undesirable parts from the pig’s head. Shred the meat into small pieces using your hands or a fork.
- Return the shredded meat to the strained stock in the mixing bowl. Mix well to ensure the meat is evenly distributed.
- If desired, you can blend a portion of the mixture in a food processor or blender until smooth to achieve a smoother texture.
- Line a loaf pan or any desired mold with plastic wrap or aluminum foil. Pour the meat mixture into the pan, pressing it down firmly to remove any air pockets.
- Cover the pan with plastic wrap or aluminum foil and refrigerate overnight or until the mixture has set and become firm.
- Once fully set, remove the hog’s head cheese from the pan and slice it into thick or thin slices, according to your preference.
Recipe Tips
- Make sure to clean the pig’s head thoroughly before cooking.
- You can add additional herbs and spices, such as rosemary or sage, to customize the flavor.
- For a smokier flavor, you can use smoked pork shoulder or add a small amount of liquid smoke to the cooking liquid.
- Experiment with different molds or containers to create unique shapes for serving.
What To Serve With Hogs Head Cheese Recipe
- Crackers or crusty bread
- Mustard (Dijon, whole grain, or spicy)
- Pickles (dill, bread, and butter, or pickled okra)
- Hot sauce (Tabasco, Louisiana-style, or your favorite variety)
- Sliced onions, tomatoes, or cucumbers for a refreshing crunch
Recipe Variations
- Cajun-style: Add Cajun seasoning or Creole spices for a spicier kick.
- Mexican-inspired: Include chopped jalapenos, cilantro, and lime juice for a zesty twist.
- German-style: Incorporate mustard seeds, juniper berries, and a splash of vinegar for a tangy flavor.
Why You’ll Love This Recipe
- Unique Flavor: Hogs Head Cheese offers a distinctive flavor that is savory and rich, perfect for those seeking new culinary experiences.
- Versatility: It can be enjoyed as a spread, sliced on its own, or used as a flavorful ingredient in various dishes.
- Southern Tradition: This recipe allows you to embrace the traditions and flavors of the Southern United States.
- Impressive Presentation: Serve it at parties or gatherings to impress your guests with this regional delicacy.
Conclusion
Hogs Head Cheese is a unique and flavorful Southern dish that combines tender pork with aromatic herbs and spices. It is a great addition to any appetizer spread or charcuterie board, offering a taste of tradition and regional flair. Give this recipe a try and experience the deliciousness of this Southern delicacy.
FAQs
Can I use a different cut of meat instead of pork shoulder?
Yes, you can substitute pork shoulder with other cuts such as pork butt or picnic shoulder.
Can I freeze Hogs Head Cheese?
Yes, you can freeze it. Wrap individual slices in plastic wrap or place them in an airtight container before freezing.
How long does Hogs Head Cheese last in the refrigerator?
When properly stored in the refrigerator, it can last for up to 1 week.
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Hogs Head Cheese Recipe
Equipment
- Large stockpot with lid
- Strainer or cheesecloth
- Large mixing bowl
- Food processor or blender
- Plastic wrap or aluminum foil
- Cutting Board
- Chef's knife
Ingredients
- 1 pig's head, cleaned and halved
- 2 pounds pork shoulder, diced
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Water, enough to cover the ingredients
Instructions
- In a large stockpot, add the pig's head, pork shoulder, onion, celery, carrots, garlic, bay leaves, thyme, black peppercorns, salt, and cayenne pepper (if using). Pour enough water to cover all the ingredients.
- Over medium-high heat, bring the mixture to a boil. Reduce the heat to low and simmer, covered, for approximately 3-4 hours or until the meat is tender and easily falls off the bone.
- Once the meat is cooked, carefully remove the pig's head halves from the pot and set them aside to cool slightly. Remove the bay leaves and thyme sprigs from the stockpot.
- Using a strainer or cheesecloth, strain the cooking liquid into a large mixing bowl to separate the stock from the solids.
- Discard the bones, excess fat, and any undesirable parts from the pig's head. Shred the meat into small pieces using your hands or a fork.
- Return the shredded meat to the strained stock in the mixing bowl. Mix well to ensure the meat is evenly distributed.
- If desired, you can blend a portion of the mixture in a food processor or blender until smooth to achieve a smoother texture.
- Line a loaf pan or any desired mold with plastic wrap or aluminum foil. Pour the meat mixture into the pan, pressing it down firmly to remove any air pockets.
- Cover the pan with plastic wrap or aluminum foil and refrigerate overnight or until the mixture has set and become firm.
- Once fully set, remove the hog's head cheese from the pan and slice it into thick or thin slices, according to your preference.
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