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Hogs Head Cheese Recipe

Hogs Head Cheese Recipe

Hogs Head Cheese is a traditional recipe that started in Europe in the middle ages. It does not actually contain cheese but is called so to make it sound more tempting and mouth-watering.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

Hog Head Cheese made with ears, tongue, and feet

  • 2 Tongues of pigs
  • 2 Feet of pigs
  • 4 Ears of pigs
  • 1 cup Water
  • 4 Bay leaves
  • 3 cups Distilled white vinegar
  • 15  Whole black peppercorns
  • half tsp Garlic powder
  • Chopped Vidalia onions
  • 6 Chopped Pepperoncini peppers
  • 3 tbsp Dried sage
  • 2 tbsp Pickling spice
  • 2 tbsp Salt
  • 4 tbsp Dill pickle relish
  • 1 tsp Black pepper (ground)
  • 5 tbsp Unflavoured gelatin
  • 4 Bay leaves
  • 15 Whole cloves

Hog Head Cheese made with Head Meat

  • 10 lbs Hog head (1large with removed brain)
  • 2 tbsp Sea salt
  • 1 cup Cider vinegar (8 oz)
  • 8 large Peeled garlic cloves
  • 1 tsp Red pepper flakes
  • 4 large Peeled and quartered onions
  • 1 tsp Sage (rubbed)
  • 1 tbsp Black pepper (freshly ground)

Instructions
 

Hog Head Cheese made with ears, tongue, and feet

  • Take a large pot. Add feet, tongues, and ears to it.
  • Then add onions in it and keep adding water until it covers all the contents of the pot.
  • Add vinegar, bay leaves, cloves, peppercorns, garlic powder, sage, pickling spice, pepper, and salt into this pot.
  • Boil all the ingredients.
  • Then cook until the meat is finely cooked. (for about 2 hours and 30 minutes)
  • Separate the meat from the broth and then strain the broth to get a fine liquid.
  • Separate about 7-9 cups of this broth.
  • Add in a separate pot and put on the stove.
  • Bring to a simmer.
  • Take the tongues and cut the maximum parts from them. You can trim the loose meat.
  • Take the ears and peel their skin. Do this carefully to make sure that the ear is intact as much as possible.
  • Take the feet and remove the fat and gristle from them.
  • Combine the trimmings of ears, feet, and tongue.
  • Process them in a coarse meat grinder.
  • Then add them to the broth. 
  • Stir well and keep simmering.
  • Slice the ears and tongues into pieces and place them in a large glass loaf pan, randomly.
  • Add the chopped pepperoncini between the molds.
  • Take the pickle relish and sprinkle it on the contents of the loaf pan.
  •  Take a cup of water and add 5 tbsp of gelatin to it.
  •  After dissolving, add this to the broth and stir well.
  •  In each mold, add the gelatinous broth to cover the surface of the meat.
  •  Mix thoroughly and then let it rest for 15-17 minutes.
  • Then add the leftover broth and set it aside for a good 3 hours until the gel-like consistency is attained or it is hardened.
  • Refrigerate for one night.
  • Before serving, do not forget to release the hog head cheese by running a thin sharp knife from its edges.
  • Serve! Bon Appetit!

Hog Head Cheese made with Head Meat

  • Cleanse and wash the hog head.
  • Remove the bristles and eyes.
  • Take a large stock pot and add hog head in it along with vinegar, black pepper, sea salt, onions, red pepper flakes, and garlic.
  • Then add enough water that covers everything in the pot.
  • Put the pot on the stove and boil it.
  • Then reduce the heat and simmer for a good 3 hours so that meat starts to fall off from the bones.
  • Let it cool for some time.
  • Take out the meat and onions and chop them until your desired level of doneness is achieved.
  • Discard the bones.
  • Take the meat and onion mixture in a loaf pan. 
  • Add the broth to it.
  • Then add vinegar, sage, salt, red pepper flakes, and freshly ground black pepper.
  • Allow it to cool and then refrigerate for a night.
  • Before serving, cut it into pieces. 
Keyword Hogs Head Cheese Recipe
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