Make Hoghead Cheese
Once in a while, as you walk through a grocery store or meat market, you may see whole, frozen hog heads. Sometimes the eyes have been removed, sometimes not. And you may wonder why they're there. The answer is hog head cheese, which is a slightly misleading name because the finished product actually is a preserved meat jelly. It's a gelatinous, salty cold cut that can be eaten cold or at room temperature.
Instructions
1. Remove the snout, eyes and brains from hog's head. Place the head, feet and ears in a deep pot, adding water to cover the ingredients.
2. Add all of the remaining ingredients except vinegar. Boil the pot on low heat 2 to 3 hours or until the meat leaves the bone.
3. Allow the meat to cool. Remove the meat and mince it coarsely. Do not drain the pan. Arrange the meat in a cheese mold or loaf pans.
4. Add vinegar to the pot of juice and bring to a boil. Simmer for 30 minutes. Pour the juice over the meat.
5. Refrigerate overnight. Slice hog's head cheese and serve it with crackers or croutons or on rye bread.
Tags: head cheese, Hoghead Cheese, Make Hoghead, Make Hoghead Cheese