Headcheese

Headcheese or brawn is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Headcheese is not a dairy cheese, but a terrine or meat jelly often made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic. The parts of the head used vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes the feet and heart, may be included. It can also be made from quality trimmings from pork and veal, adding gelatin to the stock as a binder.

Preparation

The head is first cleaned and boiled until the meat falls off the bones. The stock is then reduced, the meat is returned to the pot and cooked further until it becomes tender. The meat is then removed, chopped and mixed with the reduced stock. The mixture is then poured into a mold and left to cool and set. The final product is then sliced and served cold.

Variations

There are many variations of headcheese throughout the world. In the UK, it is known as brawn or press head. In France, it is known as fromage de tête. In Italy, it is known as coppa di testa. In Germany, it is known as Schwartenmagen and in Spain, it is known as queso de cabeza. Each country has its own method of preparation and ingredients used.

Cultural Significance

Headcheese has a long history and is often associated with peasant cooking due to its use of cheap and readily available ingredients. It is also a popular dish in many cultures during the winter months due to its hearty and warming qualities.

Health and Nutrition

Headcheese is high in protein and contains a variety of vitamins and minerals. However, it is also high in fat and cholesterol, and should be eaten in moderation.

See Also

• Terrine
• Aspic
• Charcuterie
• Offal

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