Head cheese

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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). 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 souse meat, particularly if pickled with vinegar.

Historically the cleaned (all organs removed) head was simmered to produce a gelatin (formed from the collagen in the bone) containing any incidental meat which came off the head. The more modern method involves adding gelatin to meat, which is then cooked in a mould.

Contents 1 Varieties 1.1 Europe 1.2 America 1.3 Asia 2 Notes and references

[edit] Varieties

Various versions exist around the world:

[edit] Europe

United Kingdom

In England, head sausage is referred to as brawn or, (in Norfolk), pork cheese; in Scotland, head cheese is known as potted heid (potted head of a cow, pig or sheep; the similar potted haugh/hough made from the shin of the animal).

Limburg 

In Limburgisch it is called hoofdkaas, meaning head cheese, and is eaten on bread or with Limburgisch sausage as a starter. There's a red, sweet variety and a slightly more acidic, grey variety. The red one can be compared to Brabantic zult. Sülze and Presskopf are also found in Limburg though the Sülze is less acidic whereas the Presskopf often contains peppers and is eaten on wholewheat bread.

Brabant 

In Brabantic it is called zult and is quite red and sweet. A pig's foot provides the gelatin and it contains less vinegar.

France

Referred to as fromage de tête,tête fromagée (which translates as "cheesed head") or pâté de tête.

Croatia and Serbia

This meal is generally known as hladetina, and is commonly produced after the traditional slaughter of pigs. A rather strongly seasoned version of this meal is called tlačenica or švargla (the latter being a corrupted loan-word from German). The name švargl is used for a variant where the chopped parts are stuffed inside the pig's stomach, similar to Scottish haggis.

Germany

Here it is known as Sülze or Presskopf. German Sülze 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 two different red ones, with or without beef tongue. In 1410 sulcze is already mentioned in old documents of the Counts of Katzenelnbogen, made by women and in 1430 the butcher's wife prepares the head cheese^[1].

Genoa, Italy

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

Denmark and Norway

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. Sylte is often prepared from other pork cuts than the head, especially the leaner versions.

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. Traditional Christmas meal.

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") where the chopped parts are stuffed inside the pig's stomach, similar to Scottish haggis. It is made by fillig the the bladder of the pig with mixed small meat (especially from the head of the pig), bacon pieces, which were cooked in spicy water. Regularly is it smoked like the sausages and the ham. There are many spices used, but the mainly Hungarian Paprika.

Romania

It is called "TOBĂ" (same word as for "drum"). Not necessarily made of head meat. Different people may make it from different kinds of meat.

Ukraine

In Ukraine, head cheese is quite popular. One may have head cheese for major occasions such as Christmas. Head cheese is also popular in the Jewish community.

Czech Republic

In Czech Republic, the huspenina or in German sulc is made from pig's heads or legs. Other ingredients are onion, pepper, newspice, bayleaf, vinegar, salt, carrot, parsley, celery and eggs

[edit] America

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 with sausage.

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.

Latin America

Head cheese is very popular and is usually referred to as Queso de Cabeza, specifically Queso de Puerco in Mexico. In Peru and Costa Rica, it is also known as Queso de Chancho.

Brazil

In Brazil, head cheese is very popular among the gaucho population and is commonly known as Queijo de Porco (Pig Cheese).

[edit] Asia

Korea

In Korean cuisine, a similar dish is referred to as pyeonyuk (편육) made by pressing meat, usually from the head of the pig. It is eaten as anju (dishes associated with alcoholic beverages) or used for janchi (잔치, literally feast or banquet).

Vietnam

In Vietnam around Tết, giò thủ is made in celebration for the New Year. It is a traditional snack made of fresh bacon, pig’s ears, garlic, scallions, onions, black fungus, fish sauce and cracked black pepper. Traditionally, giò thủ (pork head meat pie) is wrapped in banana leaves and compressed in a wooden mold until the gelatin in the pig’s ears causes it to stick together.

[edit] Notes and references