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(Redirected from Hogshead cheese)
'Head cheese' (AmE) or 'brawn' (BrE) is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as soucemeat, particularly if pickled with vinegar.
Historically the cleaned (all organs removed) head was simmered to produce a gelatin (which would form from the bone marrow) containing any incidental meat which came off the head. The more modern method involves adding gelatin to meat, which is then cooked in a mould.
Various versions exist around the world:
;United Kingdom: In England, head cheese is referred to as 'brawn', in Scotland as 'potted heid' (potted head of a cow, pig or sheep; the similar 'potted haugh/hough' made from the shin of the animal).
;Pennsylvania, United States: In the Pennsylvania Dutch dialect, head cheese is called 'souse'. Pennsylvania Germans usually prepare it from the meat of pig's feet or tongue and it is pickled.
;Limburg : In Limburgisch it is called 'hoofdkaas', meaning head cheese and is eaten on bread or with Limburgisch mustard as a starter. There's a red, sweet variety and a slightly more acidy, grey variety. The red one can be compared to Brabantic 'zult'. 'Sülze' and 'Presskopf' are also found in Limburg though the 'Sülze' is less acidic whereas the 'Presskopf' often contains peppers and is eaten on wholemeat bread.
;Brabant : In Brabantic it is called zult and is quite red and sweet. A pig's foot provides the gelatin and it contains less vinegar than German 'Sülze'.
;France: Referred to as '''fromage de tête''','''tête fromagée''' (which translates as "cheesed head") or '''pâté de tête''.
;Louisiana, United States: The highly seasoned 'Hog's Head Cheese' is very popular as a cold cut or appetizer. A pig's foot provides the gelatin that sets the cheese, and vinegar is typically added to give a sour taste. It is something of a staple of soul food, and may also be known as 'souse meat' or simply 'souse'.
;Croatia and Serbia: This meal is generally known as '''hladetina''', and is commonly produced after the traditional slaughter of pigs. A rather strongly seasoned version of this meal is called '''tlačenica''' or '''švargla''' (the latter being a corrupted loan-word from German). The name '''švargl''' is used for a variant where the chopped parts are stuffed inside the pig's stomach, similar to Scottish haggis.
;Germany: Here it is known as '''Sülze''' or '''Presskopf'''. German '''Sülze''' can have a tangy flavor due to the addition of pickles or vinegar. It usually takes the form of a rectangular loaf, which is then sliced into individual portions. There is usually a white variety and two different red ones, with or without beef tongue.
;Genoa, Italy: A similar preparation goes by the moniker '''testa in cassetta''', literally 'head in a box'.
;Denmark and Norway: '''Sylte''', a pork head cheese seasoned with allspice, bay leaves, and thyme, is part of the traditional Christmas smorgasbord, served on rugbrød with strong mustard and pickled beetroots.
;Latin America: Head cheese is very popular and is usually referred to as '''Queso de Cabeza''', specifically '''Queso de Puerco''' in Mexico. Queso de chancho in Peru.
;Brazil: In Brazil, head cheese is very popular among the gaucho population and is commonly known as '''Queijo de Porco''' (Pig Cheese).
;Estonia: '''Sült''', similar to the German or Croatian dish (the name is a loan as well), but usually less seasoned and made from higher quality meat. Sometimes carrots or greenstuff are added.
;Poland: In Poland, head cheese is referred to as '''salceson''', a name possibly derived from '''saucisson''', the French word for a type of sausage. There are several varieties of '''salceson''' which depend on the ingredients: Black '''Salcesson''' which contains blood, White '''Salcesson''' made with a mixture of seasoned meats without blood, and '''Ozorkowy''' (Tongue) '''Salcesson''' where the major meat component is tongue.
;Hungary: A variant of head cheese is '''disznósajt''' ("pig cheese").
;Ukraine: In Ukraine, head cheese is quite popular. One may have head cheese for major occasions such as Christmas. Head cheese is also popular in the Jewish community.
★ Hog's Head Cheese Recipe at RealCajunRecipes.com
'Head cheese' (AmE) or 'brawn' (BrE) is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as soucemeat, particularly if pickled with vinegar.
thumb
Historically the cleaned (all organs removed) head was simmered to produce a gelatin (which would form from the bone marrow) containing any incidental meat which came off the head. The more modern method involves adding gelatin to meat, which is then cooked in a mould.
| Contents |
| Varieties |
| External links |
Varieties
Various versions exist around the world:
;United Kingdom: In England, head cheese is referred to as 'brawn', in Scotland as 'potted heid' (potted head of a cow, pig or sheep; the similar 'potted haugh/hough' made from the shin of the animal).
;Pennsylvania, United States: In the Pennsylvania Dutch dialect, head cheese is called 'souse'. Pennsylvania Germans usually prepare it from the meat of pig's feet or tongue and it is pickled.
;Limburg : In Limburgisch it is called 'hoofdkaas', meaning head cheese and is eaten on bread or with Limburgisch mustard as a starter. There's a red, sweet variety and a slightly more acidy, grey variety. The red one can be compared to Brabantic 'zult'. 'Sülze' and 'Presskopf' are also found in Limburg though the 'Sülze' is less acidic whereas the 'Presskopf' often contains peppers and is eaten on wholemeat bread.
;Brabant : In Brabantic it is called zult and is quite red and sweet. A pig's foot provides the gelatin and it contains less vinegar than German 'Sülze'.
;France: Referred to as '''fromage de tête''','''tête fromagée''' (which translates as "cheesed head") or '''pâté de tête''.
;Louisiana, United States: The highly seasoned 'Hog's Head Cheese' is very popular as a cold cut or appetizer. A pig's foot provides the gelatin that sets the cheese, and vinegar is typically added to give a sour taste. It is something of a staple of soul food, and may also be known as 'souse meat' or simply 'souse'.
;Croatia and Serbia: This meal is generally known as '''hladetina''', and is commonly produced after the traditional slaughter of pigs. A rather strongly seasoned version of this meal is called '''tlačenica''' or '''švargla''' (the latter being a corrupted loan-word from German). The name '''švargl''' is used for a variant where the chopped parts are stuffed inside the pig's stomach, similar to Scottish haggis.
;Germany: Here it is known as '''Sülze''' or '''Presskopf'''. German '''Sülze''' can have a tangy flavor due to the addition of pickles or vinegar. It usually takes the form of a rectangular loaf, which is then sliced into individual portions. There is usually a white variety and two different red ones, with or without beef tongue.
;Genoa, Italy: A similar preparation goes by the moniker '''testa in cassetta''', literally 'head in a box'.
;Denmark and Norway: '''Sylte''', a pork head cheese seasoned with allspice, bay leaves, and thyme, is part of the traditional Christmas smorgasbord, served on rugbrød with strong mustard and pickled beetroots.
;Latin America: Head cheese is very popular and is usually referred to as '''Queso de Cabeza''', specifically '''Queso de Puerco''' in Mexico. Queso de chancho in Peru.
;Brazil: In Brazil, head cheese is very popular among the gaucho population and is commonly known as '''Queijo de Porco''' (Pig Cheese).
;Estonia: '''Sült''', similar to the German or Croatian dish (the name is a loan as well), but usually less seasoned and made from higher quality meat. Sometimes carrots or greenstuff are added.
;Poland: In Poland, head cheese is referred to as '''salceson''', a name possibly derived from '''saucisson''', the French word for a type of sausage. There are several varieties of '''salceson''' which depend on the ingredients: Black '''Salcesson''' which contains blood, White '''Salcesson''' made with a mixture of seasoned meats without blood, and '''Ozorkowy''' (Tongue) '''Salcesson''' where the major meat component is tongue.
;Hungary: A variant of head cheese is '''disznósajt''' ("pig cheese").
;Ukraine: In Ukraine, head cheese is quite popular. One may have head cheese for major occasions such as Christmas. Head cheese is also popular in the Jewish community.
External links
★ Hog's Head Cheese Recipe at RealCajunRecipes.com
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