Have you ever heard of the recipe, called Headcheese ??

Answer 1

....and just for some historical background - "Souse meat" is also a name that African Americans give to this 'lunch meat'. It originated during the days of slavery when the plantation owners would toss out parts of the pig and advise the slaves to throw away- however, the slaves found many, many uses of the parts that we now consider delicacies, etc. such as "chitterlings" or "chitt'lins" - the guts of the hog; mountain oysters, the hogs testicles, etc. My aunt used to make "hog head cheese' when I was a little girl and would visit her. She lived in the 'country' while we 'city-folk' would spend our summers learning how to bake, make souse, make jellies, and jams, canning vegetables, tomatoes, corn, and other food items. Some of these I learned and some of them turned me completely off. I never wanted to see the 'cheese" made, but I sure did enjoy it afterwards. Even today, you have visit certain neighborhoods in order to get this item along with the super thick slices of cheese, balogna, pickeled eggs, pig feet, gigantic pickles that you could suck on all day......what a time.

Answer 2

Yes. And I've eaten headcheese (which, by the way, is horrible!!!). Where I live, they have a "schlachfest" in the fall where the men do all the butchering. The head of the animal is boiled down and the meat is removed and formed into a gelatinous chunk. I have a local recipe book, which does contain the entire recipe if you're interested.

Answer 3

Headcheese is a meat product produced from the various parts of the pig's head: facial muscles, snout, etc.

Answer 4

specific I make a white chili that has white shoepeg corn in it (inspite of the reality that I even have substituted yellow corn and it fairly is the comparable). right here is the recipe; White Chili 4-5 fowl breasts cooked and chopped a million tablespoon of oil (I consistently use olive oil) a million onion chopped a million-2 cloves of garlic (or use prechopped) a million tablespoon cumin a million can white beans a million can garbanzo beans a million can white shoepeg corn 2 (4 oz.) cans of chopped green chilies 2 fowl bouillon cubes a million/4 pound Monterey Jack cheese shredded Salt and Pepper to flavor Saute onion, then upload garlic and cumin interior the oil. upload relax of components (inclusive of liquid in all cans). upload fowl and simmer for one hour or greater. upload greater water if necessary. Serve with Monterey Jack cheese on appropriate and a few corn bread.

Answer 5

Yes, the full name is Hog's Head Cheese.

After a pig slaughtering, the head was boiled in water w/ spices, onions, etc. When it fell apart, pick out the meat and finely chop. Then reduce hte water, which has tons of gelatin in it from boiling the skull. Combine the meat, green onions, S&P, garlic, and the reduced stock and refrigerate. It will gel up. Slice and eat on crackers.

Answer 6

Wonderful!! most responders have it right. Slice it for a sandwich with an aggressive mustard, or better horse radish. Tomorrow, I'm stopping at the Dayton (Virginia) farmers' market.

Answer 7

Yes, it is a kind of sausage. The meat from the head of a hog is cooked and seasoned then put in a form, often round like the shape of a cheese. When it cools it becomes solid and can be sliced. Laura Ingalls Wilder described it in one of her "Little House" books.

Answer 8

yes
my Baba used to make it
I never liked it but lots of my family LOVED it

HEAD CHEESE

http://www.foodreference.com/html/fheadcheese.html Head cheese, also called souse and brawn, is a jellied loaf or sausage. Originally it was made entirely from the meaty parts of the head of a pig or calf, but now can include edible parts of the feet, tongue, and heart. The head is cleaned and simmered until the meat falls from the bones, and the liquid is a concentrated gelatinous broth. Strained, the meat is removed from the head, chopped, seasoned and returned to the broth and the whole placed in a mold and chilled until set, so it can be sliced.

there are lots of recipes out there:
http://www.cooks.com/rec/search/0,1-00,head_cheese,FF.html
http://www.jfolse.com/recipes/meats/pork21.htm

Answer 9

My father used to make it often. He called it souse, but he was never in the South, so I have no idea where he got the name! I never cared much for it myself. He used mainly tongue for his, and also pickled pork hocks, soaking in vinegar. Maybe that's why I didn't care for it. I hated vinegar!

Answer 10

yes--here in the south, it is often referred to as pudding, liver pudding, or souse. Here, we usually put rice in it to give it some form. You can eat it cold, or you can flash fry it and eat it on soft white loaf bread with Dukes mayo. Definitely an acquired taste.