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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Classic Pork Headcheese

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suckling pig headcheese When I heard that suckling pigs were coming into the kitchen at Heartland, I squealed with joy.

I knew that the heads would be leftover since they wouldn’t give up the amount of meat a large pig would for our typical headcheese. I begged the butcher to save the heads for me, so I could save the little piggies from the fate of the stockpot that awaited them.

It’s not that I’m morbid or have some fascination with eating baby animals. The way I see it, I enjoy animals on two levels: platonically, as in those I might keep as a pet, and culinarily, as in those I would like to eat.

Smoked venison charcuterie trotter-shank terrine en aspic

After you make headcheese, you’ll have learned valuable techniques you can apply to all kinds of things. This is a terrine made from venison trotters and shanks, and the preparation is exactly the same as headcheese. See that method here. 

Part of appreciating animals to me is cooking with offal/organ meats. There is more to dining than skinless, all white meat chicken, much more. But of all the things you can make that are offal related, headcheese is one of the great triumphs, as well as something that will turn the stomach of your average American.

It’s an example of the great food inspired from frugality, where nothing goes to waste. There is beauty too in the transformation the meat undergoes, the act of turning a head into a showstopping terrine to me is alchemy, something magical. When it’s made correctly too it’s a work of art, and ends up looking like a mosaic, or a stained glass window.

There is lots of meat on the cheek and jowls.

Lots of meat on the cheek and jowls.

There are a couple things to know about headcheese well. First you need a pork head, preferably sawed in half by a butcher so you can get at all the tidbits and secret chambers of the head easily.

suckling pig headcheese recipe pork headcheese

Some of the best meat is located below the eyes.

You also need the tongue, some pork trotters, and a little pink salt if you want to keep it brightly colored, which is optional, but pretty. Other than that there isn’t really much to it except the 3 days it will take to cook. The head must be brined, then braised, then the meat picked and pressed into a loaf-type pan.

Suckling pigs made a wee headcheese.

After picking the meat, pack it into a mold.

Last but not least, you will need a pair of balls. You will get sticky, greasy, and messy. While braising the head, you had better tell the kids to go outside, and your spouse will thank you for opening a window. You’ll be knuckle deep in pig face, peeling meat from a skull like a cave person. But, if you do it well, you will have some serious bragging rights among your friends, and a delicious snack to boot.

Beef Neck Terrine with Black Trumpet Mushroom Inlay (7)

A terrine of beef neck. This is also prepared the same way as headcheese. See that recipe here.

In the end, you’ll have reclaimed a piece of something likely no one in your family remembers how to do. Best of all, the next time you meet someone that annoyingly waxes poetic about foie gras and truffles you can tell them where to put’em, because you will be the real “foodie”.

suckling pig pork headcheese recipe

suckling pig pork headcheese recipe
Print Recipe
5 from 2 votes

Classic Pork Headcheese

Yield: 1 entire halved pork head and tongue will make a large 9inch bread pan filled with headcheese. Depending on the size of your pot, you can also make a smaller version with one head. For a half batch, use the same proportions and recipe, althouhg you may not need all of the brine.
Prep Time30 mins
Cook Time2 hrs
Brine Time1 d
Course: Appetizer, Snack
Cuisine: French
Keyword: Fromage de Tete, Headcheese
Servings: 15

Ingredients

Brine

  • 1 gallon water
  • 1 cup salt
  • 1/2 cup brown sugar
  • 4 oz (10tsp) pink salt (prague powder, not Himalayan pink salt)

Head cheese

  • 1 pig's head halved, brains removed and saved for another purpose (like ravioli)
  • 1 pig's tongue
  • 1 pork trotter, halved (optional) This will give the stock extra gelatin, but is optional.
  • 2 cups each chopped carrots leeks, and celery
  • 1 garlic bulb halved
  • 1 gallon water
  • 3 cups dry white wine
  • For the bouquet garni
  • 10 sprigs of thyme
  • 1 bunch of parsley
  • 3 fresh bay leaves
  • 10 black peppercorns
  • 5 cloves
  • 1 whole nutmeg
  • 5 whole allspice
  • 1 tbsp yellow mustard seed

Instructions

Brine

  • Bring the ingredients for the brine to a boil, then allow it to cool. Place the halved head, tongue, and trotter if using In a large container (consider a Rubbermaid tub or something similar) and cover with the brine, making sure they're completely covered. If you don't have a large fridge, consider doing this in the winter so you can keep it cold outside--the salt will prevent it from freezing.
  • After 24 hours, remove the head and tongue from the brine and put into a large stock pot with the bouquet and remaining headcheese ingredients. Bring the mixture to a simmer, then cook covered for 3-4 hours, or until the jaw wiggles easily from the skull. Using tongs or a large skimming tool like a metal strainer, remove the pork and allow to cool just enough so that you can handle it.

Picking the meat from the head

    Tongue

    • Peel and diced the tongue into 1/2 in cubes.

    Head

    • Working carefully to avoid bone fragments, remove the meat from the head and shanks discarding connective tissue, skin, fat, bone, cartilage, or anything that doesn't look delicious or feels like it would be awkward in your mouth--you want meat, and only the meat. Chop the meat roughly, mix with the tongue, and reserve in a covered container. Don't miss the ocular meat behind the eyes as it's some of the best.

    Reduce the liquid

    • While you're picking the meat from the head, strain the braising liquid, then return it to a simmer on the stove in a wide pot. Reduce the liquid by half.
    • Test the gel of the braising liquid by spooning some onto a plate and refrigerating it. The liquid should gel easily when it cools. If it doesn't, reduce the liquid in 1/4 increments, continuing to test until it gels and sets nicely. Contrary to popular opinion, it is possible to over-reduce the braising liquid, which will give your headcheese the texture of a super ball. It should be solid, and able to be cut with a knife, but not so hard that it's rock-like, or rubbery. It should be pleasant tasting.

    Chill and Form

    • Line a terrine mold or bread pan with plastic wrap so that there is enough plastic hanging over the edges to cover the terrine completely when the pan is filled. Mix the diced, braised meat in a bowl, then pack it into the pan or mold. Pour the reserved braising liquid over the top, then wait for it to settle completely, tap the pan on a cutting board or another hard surface to help the liquid distribute throughout the terrine.
    • Afterwords, fold the plastic back over the mold, then cut a piece of cardboard to fit on the pan. Weight the terrine over night with a heavy object, making sure the weight it evenly distributed, and placing the entire pan on a cookie sheet in order to catch any drips of gelatinized stock.

    Serving and Unmolding

    • The next day, un-mold the headcheese remove the plastic, and slice 1/2 in thick with a long, sharp knife to serve. The headcheese will keep for a week.

    Notes

    Since it will be hard to find suckling pig heads, or find time to devote to making a headcheese that only yields a 1lb terrine, I'm scaling this recipe to work for a whole pig's head, but it would work fine for smaller animals too like a lamb or goat's head, which both make great headcheese too. 
    Your headcheese will be amazing on a plate with pickles, mustard preserves and wine, as the main component of a sandwich, or for the ambitious: diced, breaded and deep fried.
    Print Recipe
    5 from 2 votes

    Pickled Ramp-Mustard Aioli

    Yield: 1 cup
    Prep Time5 mins
    Course: Appetizer, Snack
    Cuisine: American
    Keyword: Aioli, Pickled Ramps

    Ingredients

    • 1/2 cup pickled ramps sliced
    • 2 tbsp whole grain mustard
    • 1/2 cup ramp pickling juice
    • 1/2 cup mayonnaise

    Instructions

    • In a small saute pan, cook the sliced, pickled ramps in their pickling liquid until the pan is nearly dry, about 5 minutes. Remove the pan from the heat and stir in the mustard, then the mayonnaise.
    • Double check the seasoning for salt, then put the aioli into a container (I like mason jars) and refrigerate until needed.

    Related

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    Next Post: Shrimp of the Woods Fra-Diavolo »

    Reader Interactions

    Comments

    1. Ann

      October 26, 2014 at 6:09 am

      Seriously impressive. Thanks for the detailed pictures all the way through as it helps so much in understanding the process. There is one place here in Helsinki that serves roasted pig’s for 2, table side, but this is the first time I’ve seen evidence of anyone making headcheese. I’m going to try this – thank you!

      Reply
      • Alan Bergo

        October 27, 2014 at 8:30 am

        Thanks Ann, glad you liked it.

        Reply
    2. Jeff Iskierka

      April 14, 2015 at 1:58 pm

      The curing process is finished. Into the pot goes the head, trotters and tounge. By tonight I hope have a loaf in the fridge. Exciting first attempt. Thanks again for sharing. Jeff

      Reply
    3. Luke Iannuzzi

      November 12, 2019 at 4:21 pm

      Can you freeze the head cheese for later?

      Reply
      • Alan Bergo

        January 22, 2021 at 3:12 pm

        Absolutely.

        Reply
    4. Tom Dullum

      October 27, 2020 at 12:46 am

      I have two full-sized hog heads in the fridge. I really want to use this recipe but I do have a couple of questions. Is pink salt the same as Prague Powder #1? What was the weight of the head that the recipe is based on? The ones I have are in excess of 15# each. Thank you for your help. I look forward to sharing this with friends.

      Reply
      • Alan Bergo

        October 27, 2020 at 10:22 am

        Hi Tom, the weight of your head doesn’t matter. What you need to do, is find out how much liquid you need to cover the heads. Once you have a very large pot or whatever to brine them in, scale this recipe to the amount of liquid you need to cover your heads. Also, if you have a reciprocating saw or a sawsall, cut those heads in half, it’s a heck of a lot easier. And yes, pink salt is prague powder, definitely not Himalayan salt, and I adjusted that.

        Reply
    5. Aimee

      March 1, 2022 at 6:20 pm

      5 stars
      Just bought a head to attempt to make this old family favorite. Question…do you boil the whole thing? Eyes, skin and all? What to you discard before brining, and cooking?

      Reply
      • Alan Bergo

        March 2, 2022 at 10:06 am

        Yes, you simmer the whole head. Read the recipe carefully. You will be discarding all skin, bones, cartilage, eye balls, etc.

        Reply
        • Aimee

          March 5, 2022 at 9:00 pm

          Thank you! I read another recipe where they left the eyeballs in.. I discarded that one and went with yours instead because I liked the sound of all your ingredients…plus, your a chef 😊 head is now ready to come out of the pot and will be taking the meat out soon 😊 thank you so much!

          Reply
    6. Duke

      April 14, 2022 at 10:17 am

      5 stars
      Thanks for posting this. Quick question why is the pink salt listed in oz AND tsp? Is it 4 oz dry weight plus 10 tsp volume? “4 oz 10tsp pink salt”

      Reply
      • Alan Bergo

        April 14, 2022 at 10:27 am

        Hey Duke, happy to clarify that. So, when you see two different units of measurement for the same ingredient, it’s meant to clarify the amount for people that may prefer weight over volume (cups vs oz) or vice versa. With somethings this isn’t an issue, but with pink salt especially, I add it both to make it approachable to people who don’t have a kitchen scale, and for safety, since you want to use the exact amount called for in a recipe and not more. I added some parenthesis so that is more clear. Sometimes the interface on the site removes certain formatting from Word. Hope that helps, and let me know if you have any other questions. Headcheese is one of the greatest charcuterie methods to learn.

        Reply

    Trackbacks

    1. Beef Neck Terrine says:
      January 14, 2021 at 10:38 am

      […] it’s fine without, too. I should also mention that the method of making this is identical to classic pork headcheese, so if you can make a neck or shank terrine, you can make that, […]

      Reply

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    Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
    Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
    In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
    First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

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