What is "head cheese"?

Question

Someone told me it was nasty parts of pigs or something, but I thought it was smegma?

Answer 1

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

Variations 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.

France
Referred to as fromage de tête,tête fromagée (which translates as "cheesy 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
A rather strongly seasoned version of this meal is called tlačenica or švargla (the latter being a corrupted loan-word from German).

Germany
Here it is known as Presssack or Presskopf. German Presssack 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 a two different red ones, with or without beef tongue. Check out the German Wikipedia for photos.

Genoa, Italy
A similar preparation goes by the moniker testa in cassetta, literally 'head in a box'.

Denmark
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.

Brazil
In Brazil, head cheese is very popular among the gaucho population and it's 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").

Answer 2

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Answer 3

It's the flesh from the head of the pig, boiled and compressed to resemble a loaf... bits are sliced off and eated with bread......

Answer 4

someone was right -
piggy's leftovers

nothing goes wasted