"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Headcheese Recipe

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Headcheese image
Jim & Janet

 

This recipe for Headcheese, by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Taylor
Added: Tuesday, July 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pig heads
1 pound salt
2 ounces black pepper
ounce red pepper
ounce ground cloves
ounce coriander
1 ounce sweet marjoram

Directions:
Directions:
Cook heads, tongue, skin, hearts, snouts, even ears and other pieces of pork in water until the meat slips from the bone. Remove bone and cartilage, and grind or cut everything into inch pieces, except skin, which would be ground fine. Mix enough of the water in which the meat was cooked to the fine- and course- cut pieces to make them soft but not sloppy. For 50 pounds of the mix add the ingredients to taste and bring to a boil:
Pour into shallow pans and chill. The headcheese should jell so you can slice it. Served with homemade bread and butter and home fries it is an unusual treat.

Number Of Servings:
Number Of Servings:
Whatever
Preparation Time:
Preparation Time:
A While
Personal Notes:
Personal Notes:
This recipe is not for the faint of heart. I hope whoever tries this recipe, carries it out in full. Pig heads might be hard to come by but try your local butchers and you might be surprised. If you like the occasional olive loaf, Braunschweiger, or pickled pigs feet you will love head cheese. Just remember, when it comes to the pig heads, do not try to split them open with a cleaver. You will wear yourself out. Use a butchers saw or a clean bow saw of your own. Your butcher may even do this for you if you ask him or her.

 

 

 

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