Whole Hog Butchering: Head Cheese

| by | blog, Hogs, recipe | 0 comments:

Last week we talked about whole hog butchering. The whole idea of whole animal butchery is using every part of the animal that you can and letting virtually nothing go to waste. The only part of our pig that we didn’t use was the skin (we skinned it instead of scalding it) and hooves. There are things you can do with the skin and hooves, namely cracklin’s and… I don’t know, pickled pig feet? For this first time around we didn’t use them. But something we were very excited about using was the head for head cheese and pork stock. Oh buddy! It’s a twofer! Head cheese is awesome and it often gets a bad rap because it’s a weird name. Much like the very popular AMC Gremlin or Hoobastank. We’ll talk about the name in a second. I know there’s something called “head cheese loaf” you can get in the grocery store but let me assure you, that stuff is weird. Real head cheese is a delicious, rich mixture of fat and muscle with endless spice options. So let’s get on this salty meaty train and learn how to make authentic head cheese at home.