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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Zitter (Headcheese) Recipe

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This recipe for Zitter (Headcheese) is from Francie's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 ham hocks
2 T. salt
1 tsp. all spice
pepper
Directions:
Directions:
1. Cook meat with spices in 4-5 cups water so meat is covered.
2. Cook on low until meat falls off bone, at least 2 hours.
3. Take meat out of broth and strain if loose spices remain.
4. Cool meat then pick off bones.
5. Take sticky stuff off.
6. Add meat back into broth.
7. Salt and pepper to taste.
8. Stir and pour mixture into a flat, glass pan.
9. Set in refrigerator to cool.
10. Skim off grease.
11. Return to refrigerator to gel completely.
Personal Notes:
Personal Notes:
This holiday favorite was usually sliced and served with saltine crackers.

 

 

 

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