"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hog Head Cheese Recipe

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This recipe for Hog Head Cheese, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Bourgeois
Added: Thursday, March 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5# Pork Butt
3# Pork Skin Scraped
1 pack Shallots
1 Bunch Parsley
Salt ,Red Pepper,Paprika
Water

Directions:
Directions:
Remove all fat from pork butt and cut up meat in chunks. Boil pork and skin in water until meats are very tender. Remove meats from pot and chop.
Return the chopped meats to pot and add chopped parsley, shallots, salt, and pepper. Add paprika to desired color. Cook together until thick. Pour into containers and chill in refrigerator.

Remove desired amount and slice.

Serve on crackers or make a good Cajun head cheese sandwich.

Freezes well. When taken out of freezer, remelt and pour in container to chill until jells.

Number Of Servings:
Number Of Servings:
About 15 pounds
Preparation Time:
Preparation Time:
Approximately 4 hours.
Personal Notes:
Personal Notes:
You may want to separate and make some peppery hot. I've tried many different recipe's, but found this one to be like the original way, not using the head and livers.

 

 

 

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