Traditional Hog's Head Cheese Recipe

5 from 1 vote

Learn how to make traditional head cheese using a whole pig's head

Prep Time30

Cook Time12

Course: Meat

Cuisine: American

Servings: 9x5 bread loaf pans

Place clean hog's head in pot, cut side down and snout up.
Add water until the pig's head is covered or until water comes within 2 inches of pot's rim.
Cover pot with a lid.
Set pot under high heat on stove until it boils, then reduce to a simmer.
Simmer the pig's head for 12 hours or until meat falls off the bones.
Let cool until you can safely handle the head and broth.
Lift the pig head out and place on a baking pan.
Remove meat from cheeks, tongue and head.
Roughly chop or shred, then refrigerate meat until ready to use.
Pour the broth through a strainer to catch unwanted bits.
Rinse the pot and pour broth back in.
Also add bay leaf, onions, garlic, leeks or anything else you want to flavor the liquor with.
Boil the broth until there's 2 inches or less of liquid in the pot.
Add salt, erroring on the side of slightly over salting.
Let broth cool until you can safely handle and strain it once again.
If adding to your head cheese, cook onions, garlic or leeks in lard until soft.
Layer sauteed alliums in bread pans with meat.
Generously pour the salted liquor over the meat.
Place bread pans in the fridge overnight for 8-10 hours or until set.
Cut into pieces and serve cold with slices of crusty, homemade bread.
To preserve: refrigerate up to 1 week, or wrap well and freeze for later use.