Head cheese

Head Cheese or Brawn is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese 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.

Etymology

The term "head cheese" is used in North America, "potted heid" in Scotland, "brawn" elsewhere in Britain and Australia. The term "souse" for the pickled variety is North American and West Indian.

Preparation

The head is first cleaned and boiled until the meat falls off the bone, then cooled until it can be easily handled. The meat is then picked from the bones and any undesirable parts (like the eyes and brain) are discarded. The meat is then chopped and mixed with a gelatinous broth, and poured into a mold. The mold is then cooled until set.

Variations

There are many variations of head cheese throughout the world, including Souse, which is pickled, Sülze, Schwartenmagen, and Presskopf in Germany, Tlačenka in the Czech Republic, Salceson in Poland, Pihtije in Serbia, and Pacha in Iraq.

See also

• List of smoked foods
• Offal

Head_cheese

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  Headcheese Elizabeths
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  Sülze
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  Saurer Presssack
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  Schwartenmagen hausmacher
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  Latvian Head Cheese
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  Ash camembert, head cheese, terrine de campagne
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  Potted heid
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  Khoanh giò thủ