Best Head Cheese Recipes

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HEAD CHEESE



Head Cheese image

This is a very old recipe handed down in my family through the years. It is almost always made around Christmas. As far as I know, I am the only one left in the family who knows how to make it. It is very time consuming, so be prepared to spend the better part of a day to make it.

Provided by Don

Categories     Meat and Poultry Recipes     Pork

Time 14h

Yield 50

Number Of Ingredients 5

6 fresh ham hocks
2 pounds veal shank
salt to taste
¼ cup white vinegar
¼ teaspoon ground nutmeg

Steps:

  • Place pork hocks, veal shank and salt in large kettle. Cover entirely with water. Bring to full boil then reduce heat to slow simmer. Cook until fork penetrates meat easily. Periodically rearrange meat so it doesn't stick to bottom of kettle. Skim off scum which forms on top of water. Keep adding boiling water to keep meat covered until done.
  • When meat is done, place on large cookie sheet for cooling. Strain remaining water into another kettle to remove any small bones and other matter; set aside strained water. Place meat on tray and cool. Remove all fat and bones. Dice remaining meat, skin and soft gristle. Add diced meat to strained water. Bring to full boil and reduce to very slow simmer. Add salt to taste at this time. Periodically test mixture to see if it sets by pouring a small amount in a bowl and putting in freezer. Mixture is set when it is the consistency of jello. Add vinegar and nutmeg and remove from heat.
  • Ladle into bread pans making sure to distribute meat evenly. Fill pans no more than 3/4 full. Leave at room temperature until cool then refrigerate overnight. Next day, unmold onto plastic wrap and double wrap in foil. refrigerate until ready to use. To serve, remove any fat from top of loaves and cut into chunks. Some prefer more vinegar and salt added at this time.

Nutrition Facts : Calories 301.8 calories, Cholesterol 83.9 mg, Fat 23.4 g, Protein 21.1 g, SaturatedFat 8.1 g, Sodium 67.3 mg

HOG'S HEAD CHEESE



Hog's Head Cheese image

This is not actually cheese. It is a wonderful, spicy appetizer mold made of pork roast that is great served with crackers.

Provided by LADYEM1

Categories     Appetizers and Snacks     Spicy

Time 10h20m

Yield 24

Number Of Ingredients 14

2 tablespoons vegetable oil
3 pounds pork shoulder, trimmed and cubed
2 cups chopped onion
1 cup chopped green bell pepper
½ cup chopped celery
2 tablespoons minced garlic
2 tablespoons dried parsley
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Cajun seasoning
3 cups water or pork stock
3 (.25 ounce) envelopes unflavored gelatin
1 cup boiling water

Steps:

  • Heat the oil in a 4 quart pot over medium-high heat. Add the pork roast, and brown on all sides. Reduce heat to medium, and add the onion, bell pepper, celery, and garlic. Season with garlic, parsley, basil, salt, pepper, and Cajun seasoning. Pour in 3 cups of water or pork stock, and bring to a boil.
  • Cover, and simmer over medium heat for 2 hours, stirring vigorously every 15 minutes. When the pork is ready, it should be completely shredded and reduced to a stringy consistency.
  • Dissolve the gelatin in 1 cup of boiling water, then stir into the pork mixture very well. Pour into a mold or casserole dish, and chill until set, about 8 hours.
  • To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray. Serve with your favorite crackers.

Nutrition Facts : Calories 95 calories, Carbohydrate 2.1 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 0.5 g, Protein 6.9 g, SaturatedFat 2.1 g, Sodium 158.5 mg, Sugar 0.8 g

UKRAINIAN JELLIED PIG'S FEET (HEAD CHEESE)



Ukrainian Jellied Pig's Feet (Head Cheese) image

This recipe may be prepared in advance and refrigerated until ready to use.You don't have to broil the meat but it will not have that smoked flavour.

Provided by Olha7397

Categories     Pork

Time 5h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 pig's feet
1 pork shank
1 tablespoon salt
water, to cover meat
1 medium onion
1 celery rib, & leaves
1 sprig parsley
1 carrot
7 peppercorns
1 bay leaf
3 garlic cloves
salt
1 tablespoon vinegar

Steps:

  • Wash and scrape the feet and shanks very thoroughly.
  • Wipe dry and broil on all sides until they are a delicate golden color. Do not scorch. Should any part become scorched, scrape it and wash well.
  • Cut the feet in half lengthwise. Place the meat in a large kettle, add the salt, cover with cold water, bring to a boil and skim. Cover and simmer very slowly for about 3 hours. The success of this dish depends on slow simmering. Rapid boiling makes the liquid milky in color.
  • Cut the onion in half, and brown it in an ungreased pan. This enhances the flavor and color of the broth. Add the onion and the remaining ingredients, EXCEPT the vinegar, to the meat, and continue simmering until the meat comes off the bones easily.
  • Total cooking time is about 5 hours or longer. When done, strain, remove the bones, spices, and vegetables except the carrot.
  • Arrange the meat and chopped carrot in a suitable dish. Add the vinegar to the broth and season to taste with salt.
  • If a firm jelly is desired, soften 1 tablespoon of gelatin in 1/4 cup cold water. Blend it with a small quantity of the hot broth and stir into the broth.
  • Some cooks prefer to add a clove crushed garlic to the broth at this stage rather than to cook it along with the other ingredients. If this is followed, strain the broth again to remove all the particles of garlic.
  • Pour over the meat and chill until firm. Before serving, scrape off all the fat from the top.
  • Serve in slices and garnish with sprigs of parsley and hard cooked eggs.
  • JELLIED PIG'S FEET with CHICKEN:.
  • Follow the recipe above, but replace the shank with 1/2 small chicken. Simmer the pig's feet until barely tender, and then add the chicken and continue simmering until all are done. For best results use gelatin in this dish as directed in the recipe above.

Nutrition Facts : Calories 224.8, Fat 12.1, SaturatedFat 3.4, Cholesterol 83.6, Sodium 1889.5, Carbohydrate 5.3, Fiber 1, Sugar 2.1, Protein 22.6

FRENCH CANADIAN HEAD CHEESE



French Canadian Head Cheese image

Make and share this French Canadian Head Cheese recipe from Food.com.

Provided by queenbeatrice

Categories     For Large Groups

Time 4h10m

Yield 16 portions, 16 serving(s)

Number Of Ingredients 6

8 pork hocks
onion powder
garlic powder
salt
pepper
allspice

Steps:

  • Boil meat until very tender, adding water when necessary, save stock, remove meat. Allow meat to cool a bit and grind medium weight, then return to stock.
  • Add onion and garlic powder to taste. Boil until thick.
  • Add salt and pepper and allspice to taste.
  • Pour into molds, cool and refrigerate until set, 3 to 4 hours.

Nutrition Facts :

HEAD CHEESE



Head Cheese image

this recipe was "published" 20 years ago in a small Mennonite community in Saskatchewan for a Church cookbook. Still, it makes up a great "crackers and meat" hors d'ourve and gives us some clue as to true "Heritage" cooking! In my DS's family, this was a staple at Christmas and New Years and so I have to share it!

Provided by John DOH

Categories     Pork

Time P5DT1h15m

Yield 12 serving(s)

Number Of Ingredients 6

1 head pork
1 pork hock
1 pork tongue
1 pork heart
extra pork rind (skin)
2 lbs ground beef

Steps:

  • Clean pork head, removing bristles, ears and eyes, jaws and bones of nose.
  • Cook with hocks, tongue, heart and beef.
  • Cook rinds in a sepatate container.
  • When well done, remove meat from bones and grind all through a fine plate.
  • Mis very well and add some salt and pepper with meat juice to make a good mix.
  • Place the ground results in a cheesecloth bag and top with a heavy weight to press out the "extra" fat.
  • When cold, cut in large slices, and make a mix of 2 cups of water and one cup vinegar, bring to a boil, then cool and pour over meat, letting stand in a crock pot for 5 days or until fully soaked through.
  • Serve with raw onion and vinegar for dinner, or herat and serve with fried potato -- .

BLUE CHEESE AND HEAD CHEESE VINAIGRETTE



Blue Cheese and Head Cheese Vinaigrette image

Blue cheese and head cheese are tossed in a flavorful Dijon vinaigrette dressing with onion and garlic.

Provided by JEFF CALKINS

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 8

6 tablespoons finely chopped onion
1 tablespoon finely chopped garlic
¼ cup prepared Dijon-style mustard
2 tablespoons red wine vinegar
½ cup olive oil
1 pound blue cheese, crumbled
1 pound head cheese, diced
salt and pepper to taste

Steps:

  • In a large serving bowl, mix together the onion, garlic, mustard, red wine vinegar, and olive oil until well blended. Add the blue cheese and head cheese; toss until well coated. Season with salt and pepper to taste. Chill until serving.

Nutrition Facts : Calories 422.3 calories, Carbohydrate 4.2 g, Cholesterol 81.8 mg, Fat 36 g, Fiber 0.1 g, Protein 20.1 g, SaturatedFat 14.4 g, Sodium 1451.4 mg, Sugar 0.6 g

HEAD CHEESE (HOGS)



HEAD CHEESE (HOGS) image

I helped make head cheese about 25 years ago. I had a person ask me for a recipe here recently. While I didn't have the exact recipe we used, I am posting a head cheese recipe, a Souse recipe & Pennsylvania Scrapple recipe from Great Sausage Recipes. These are real good recipes close to what we used. I remember we used the...

Provided by Peggi Anne Tebben

Categories     Other Sauces

Number Of Ingredients 32

INGREDIENTS FOR 25#
1 1/4 cups salt
2 1/2 cups gelatin, dissolved in 10 cups warm water
5 t. ground white pepper
2 1/2 tsp. ground ginger
1 1/2 tsp. allspice
2 1/2 tsp. ground caraway seed
2 1/2 t. onion powder
2 1/2 tsp. ground marjoram
2 1/2 t. ground cloves
12 1/2 # pork tongues
10 # pork snouts
2 1/2 # pork skins
INGREDIENTS FOR 10 #
7 1/2 t. salt
1 cup gelatin dissolved in 4 cups warm water
2 t. ground white pepper
1 tsp. ground ginger
1/2 tsp. allspice
1 tsp. ground caraway seed
1 t. onion powder
1 tsp. ground marjoram
1 t. ground cloves
5 # pork tongues
4 # pork snouts
1 # pork skins
CURE FOR 10 # RECIPE
CURE MEAT FOR 3 - 5 DAYS IN A BRINE MADE OF:
2 1/2 gallons water
2 1/2 # salt
12 oz. cane sugar
1/2 cup instacure no. 1

Steps:

  • 1. After curing, place all meat loosley in steam kettle. Cover with sufficient amount of water. Place the pork skins in cooking net. Cook for approximately 1 1/2 - 2 hours.
  • 2. After cooking, remove from kettle & let cool.
  • 3. Grind pork skins through 3/16" grinder plate. Grind the remaining meat through a 1 1/2" plate.
  • 4. After grinding, add the other ingredients & sufficient amount of cooking stock to arrive at a finished yield of 110% - 115%.
  • 5. After the product is thoroughly mixed, stuff by hand into beef bung or hog stomach casings. Place in cooler & chill for 12 hours @ 34-36°F.
  • 6. If forming is done in molds,place molds in ice water for approximately 2 hours to assist in rapid chilling.
  • 7. After chilling, remove from molds & place on rack, properly spaced, in 38-40° F. cooler. Chill at this temperature overnight.
  • 8. Peggi's Note: We used loaf pans or cake pans to mold it. It will remove from pan easier, if you line the pan first with aluminum foil or plastic wrap.

HEAD CHEESE/BRAWN



Head Cheese/Brawn image

As a child in England, my Mum would make this with a pigs head, but later in life she used pigs "trotters" and pork hocks. I still have her recipe and one day had a craving for this. It wasn't easy finding the trotters, but one day my husband went to our local grocers and there they were! Serve on hot buttered rye toast. The contrast of heat and cold is fabulous!

Provided by Golden Wookie

Categories     Spreads

Time 4h

Yield 12 serving(s)

Number Of Ingredients 6

2 pig's feet
2 pork hocks
1 lb stewing beef
3 bay leaves
peppercorn, tied in spice bag
water, to cover

Steps:

  • Put all the ingredients in a large pot and just cover with water.
  • Bring to a boil, uncovered, then turn down, cover the pot and let simmer for hours, or until the meat falls of the bone. Skim any foam that appears.
  • Strain liquid into a large bowl and remove the meat from the hocks. Shred or dice the beef and pork.
  • Put the strained liquid and meat back on the stove and boil until the liquid shrinks 1 inch.
  • Pour into moulds (I used a tray of 8 mini loaf pans and still had some left over, which I just poured into a dish).
  • Put in the 'fridge until set. Any fat will rise and can be easily scraped off when set. There is so much gelatin in the feet that it sets up quite quickly.

UKRAINIAN HOG'S HEAD (HEAD CHEESE)



Ukrainian Hog's Head (Head Cheese) image

Make and share this Ukrainian Hog's Head (Head Cheese) recipe from Food.com.

Provided by Olha7397

Categories     Pork

Time 5h30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 pig head, with tongue
1 tablespoon salt, as needed (or more)
1 onion, quartered
2 garlic cloves
2 bay leaves
10 peppercorns

Steps:

  • Have the hog's head cut into quarters by the meat dealer.
  • Remove the brains, teeth, snout, and eyes, but retain the ears.
  • Cut off the fattest part of the head for lard. Scrape and wash each piece thoroughly. Wash, trim, scald, and skin the tongue.
  • Soak the meat in cold water to cover for 30 minutes to extract the blood.
  • Drain and wash again. Cover the meat with fresh cold water; add the salt, bring to a boil, and skim. Cover and simmer for 1 hour.
  • Then add the remaining ingredients and continue cooking until the meat separates from the bones.
  • This will take about 5 hours or longer. Be sure to simmer the meat over a LOW heat during the entire period of cooking. Rapid boiling will make the meat stock milky in color.
  • Drain off the meat stock and save it.
  • Remove the onion, garlic, and spices. Pick out all the bones from the meat. Cut the meat into coarse pieces.
  • The stock may be flavoured with a freshly crushed clove of garlic and then strained.
  • Season the stock to taste.
  • If a firm jelly is desired, soften 1 tablespoon of gelatin in 1/4 cup of cold water and then stir into the hot stock.
  • Put the meat into a mold and add enough strained stock to cover it. Chill thoroughly. Remove the fat from the top. Serve in slices.

Nutrition Facts : Calories 9.2, Sodium 1163.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.8, Protein 0.2

STUDZIENINA - POLISH HEAD CHEESE



Studzienina - Polish Head Cheese image

This is my Uncle's recipe from poland. Its basically meat in aspic. This recipe uses beef, but pig feet can be used too.

Provided by ben.baxter

Categories     Lunch/Snacks

Time 2h10m

Yield 1 9x13 pan, 12 serving(s)

Number Of Ingredients 10

2 -3 lbs calf feet (with hock attached)
1 lb veal stew meat (in pieces) or 1 lb stewing beef (in pieces)
1 large onion
2 celery ribs
1 large carrot
1 tablespoon whole black peppercorn
6 garlic cloves
1 teaspoon salt
5 cups water
1 lemons (garnish) or 1 lemon juice (garnish)

Steps:

  • put meat, vegetables, salt and whole garlic cloves in a big pot. If your foot is frozen you can put it in frozen. Its imporatnt to use feet or knees, "soup bones" wont cut it!
  • add 5c water. This step is not as important as you can always add more or boil it down.
  • put black pepper in a cheesecloth or tea bag. Makes it easier to remove when done cooking.
  • Simmer 1-2 hours until meat is tender. I prefer to use veal meat as its more tender but beef will do. You can even cut up a cheap cut of steak or roast.
  • Skim off any fat of foam that may form.
  • Discard the vegetables.
  • Now is the fun part. You get to butcher the foot. It should be falling apart, if its not you need to boil it longer. Take it out and put it in a bowl. Theres a thick skin and some fat on the outside of the foot, throw that away. Throw away any toes or bones which may have fallen off. You want to KEEP any tendons or cartelege you can get off. There should be a large tendon running along the back of the foot, as well as lots of (edible) cartiledge connecting all the bones together. The tendons are good to eat, but if its not your cup of tea you dont need to keep the cartiledge.
  • Chop the foot "meat" into bite size pieces (1/4"), and put it back into the pot and boil for 15 more minutes, skimming any more fat or foam.
  • Take out the cheesecloth of black pepper. You can discard some but throw some pepper back into the pot, its a nice surprise to bite into a piece of pepper when eatiing this.
  • Tast the liquid. It should be strong, if not add more salt. This will be served cold, and stuff tastes more bland when cold.
  • The important part is how much gelatin you got out of the foot bones. With 1 cow foot (hock attached) you should be left with 4 cups of cooked liquid afterwards.
  • Pour into a deep 9x13" pyrex dish. The liquid should come up about 1". Put it in to the fridge to set 8 hours. If you press on it with your finger it should give a lot of resistance. Not to make this sound any less appetizing than it is, but you'll end up with a white, or slightly brown brick of meat!
  • If you did not get the desired consistency, dont fret! Scrape off any fat which you didnt get by skimming, throw the slightly set jelly back into a pot and boil it down for another 30 minutes, and reset.
  • Cut into squares and serve with lemon juice.

Nutrition Facts : Calories 67.1, Fat 2.6, SaturatedFat 1.1, Cholesterol 31, Sodium 237.1, Carbohydrate 3.5, Fiber 0.9, Sugar 0.9, Protein 7.7

HOG HEAD CHEESE - SOUSE - DOWN HOME RECIPE



Hog Head Cheese - Souse - Down Home Recipe image

I come from a family of farmers. My Grandparent's used almost every part of the hog that they butchered including the head and ears.This is the closest recipe that I could find that resembles my grandmother "Bigmamma's' old family favorite Hog Head Cheese or Souse.

Provided by @MakeItYours

Number Of Ingredients 17

2 Pig's Tongues
4 Pig's Ears
2 Pig's Feet
4 Vidalia Onions, chopped
2T Salt
1t Ground Black Pepper
15 Whole Black Peppercorns
3T Dried Sage
15 Whole Cloves
4 Bay Leaves
2T Pickling Spice
1/2t Garlic Powder
3C Distilled White Vinegar
6 Pepperoncini peppers, chopped
4T Dill Pickle relish
5T Unflavored gelatin
1c Water

Steps:

  • Using a large stock pot; place tongues, pig's ears, pig's feet, chopped onions and cover with water. 2. Add salt, pepper, peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. 3. Bring to a boil. Cook 2 1/2 hours until meat is cooked. 4. Remove meat from the pot and set aside. 6. Strain the broth. Measure 8 cups into another pot. Return broth to stove, and let simmer.7. Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. 8. Remove gristle and fat from pig's feet, and combine with ear trimmings. 9. Cut off a large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. 10. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.11. Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. 12. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. 13. Chop and divide the pepperoncini between the two molds. Sprinkle with pickle relish.Option: You can also add chopped Piemiento if you want to. 14. Dissolve gelatin in 1 cup water and stir into the simmering broth. 15. Carefully ladle enough broth into each mold to completely cover the meat. 16. Mix well. Let stand 15 minutes.17. Cover with remaining broth and allow to cool at room temperature for 2-3 hours until it starts to jell. 18. Refrigerate for 8 to 10 hours.19. When set, remove any fat from the surface. 20. Run a thin knife around the sides of the mold to release the Hog Head Cheese. Enjoy!!Yield 2 loaves

CHEESE HEAD CHEX MIX®



Cheese Head Chex Mix® image

Editorial director Jeff Nowak shares this hearty Cheddar Chex Mix® snack recipe inspired by his favorite football team. "As a fan who bleeds green and gold, I had to create a signature snack to serve for the Big Game," says Jeff.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 10m

Yield 28

Number Of Ingredients 5

1 bag (15 oz) Chex Mix® Cheddar snack mix
2 cups sourdough pretzel nibblers
1 can (6 oz) smoked almonds
9 oz hard salami, cut into 1/2-inch cubes (about 2 cups)
1 package (8 oz) Cheddar cheese cubes (about 1 1/2 cups)

Steps:

  • Combine first 3 ingredients in large serving bowl. Just before serving toss in the salami and cheese cubes.
  • Serve immediately, refrigerate remaining.

Nutrition Facts : ServingSize 1 Serving

HOG HEAD CHEESE



Hog Head Cheese image

This recipe is one that my Grand dad made he raised his hogs ,and would slaughter the to make bacon, hams, nothing would be wasted . Grand dad didn't have any pictures

Provided by Eddie Jordan

Categories     Pork

Time 1h45m

Number Of Ingredients 18

1 small pork head split into 2-3 pieces
2 pork tongues about 1 pound
1 large 0nion skin on cut into wedges
2 corrots skin on broken into pieces
2 celery stalks broken into 2-3 pieces
5 cloves garlic skin on smashed
4 sprig(s) fresh oregano
2 sprig(s) fresh rosemary
2 sprig(s) fresh thyme
5 bay leaves
12 to 15 whole juniper berries
12 to 15 allspice berries
2 cinnimon sticks
2 Tbsp apple cider vinegar
1 Tbsp pink himalayan salt
1 Tbsp whole peppercorns
1 tsp whole cloves
6 c water

Steps:

  • 1. Place all the ingredients into a 6 quart slow cooker and cook on low for 20-24 hours.
  • 2. Once the meat is done, carefully remove it to a large bowl to collect the juices,
  • 3. Drain the broth from the slow cooker through a colander and then transfer to a medium sauce pan. Bring to a boil and turn to a simmer over medium heat reduce until there is only 4 cups left
  • 4. Meanwhile, carefully pick the meat from the head and the tongue and discard everything that's not meat. Pass the scraps through the colander to collect all the juices released during the picking process. add these juices to the sauce pan.
  • 5. Place the meat and reduced broth into a bowl of a stand mixer equipped with the paddle attachment and mix on low speed until the meat gets finely shredded and the mixture is evenly combined.
  • 6. Alternatively, you could pull the meat by using 2 forks and then mix with the broth with a large spoon
  • 7. Pour the meat mixture into a glass loaf pan and let set overnight in the refrigerator.
  • 8. To unmold delicately run a thin blade around the loaf pan then slightly warm the bottom of the mold by dipping in hot water for a few seconds also line your pan with plastic. For easier unmolding you could
  • 9. Invert onto a plate and garnish with greens and lemon slices

OLD FASHIONED HEAD CHEESE



Old Fashioned Head Cheese image

Head cheese is a pig's head meat suspended in a jellied stock. It's very delicious. Here's the full recipe.

Provided by Russ Myers @Beegee1947

Categories     Other Breakfast

Number Of Ingredients 15

Brine:
1 pig's head
2 - 4 pig's trotters or hocks
2 gallons brine (1 cup Kosher salt and 1/2 C. sugar per gallon of water)
1 - 2 pig's tongues
Stock:
2 C. dry white wine
1 bouquet garni
4 garlic cloves
10 black peppercorns
8 bay leaves
6 Cloves
For the terrine:
Kosher salt
Parsley (or other flavorings nutmeg and/or allspice)

Steps:

  • Brine all the meat overnight. Drain and rinse the meat. Add the meat and stock ingredients to a 20 quart stockpot and add water to cover as much as possible. Bring everything to a boil and maintain a very slow simmer for 3-4 hours, skimming fat as needed, until the stock is very dark. Remove the meat and let it cool. Bring the remaining stock to a rolling boil until it reduces in volume by 1/3, about 2 more hours. Meanwhile, pick off the edible meat from the tongues, head, and trotters. The tongues must be peeled. Work around the bones and skin, judiciously selecting the meat and a little of the fat. The meat should fill one terrine, lined with plastic wrap, with some leftovers. Mix the meat with the parsley or other flavorings. Ladle the reduced stock over the meat to fill the terrine, then salt the entire thing to taste. Cover and refrigerate the head cheese overnight or until set. The terrine should be firm all around. Invert onto a serving plate, remove the plastic wrap, and serve with salsa verde, cornichons and other pickled accompaniments, mustards, bread and a salad.

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