Frank Davis' Ol' N'Awlins Hogshead Cheese
A rich, savory Louisiana-style hogshead cheese with tender pork and bold spices, perfect for those who enjoy hearty, flavorful Southern comfort foods.
Ingredients
- 6 lb. fresh raw pig feet ⓘ
- 4 to 5 lb. Boston butt roast, cut in chunks ⓘ
- 1/4 c. salt
- 1 (3 oz.) bag crab boil
- 3 ribs celery, coarsely chopped ⓘ
- 1/2 lemon, sliced ⓘ
- 8 bay leaves ⓘ
- 1 medium onion, diced
- 1/2 green bell pepper, coarsely chopped ⓘ
- 1/2 red bell pepper, coarsely chopped ⓘ
- 6 cloves garlic, minced ⓘ
- 1 tsp. rosemary ⓘ
- 2 tsp. basil ⓘ
- 2 bunches coarsely chopped shallots ⓘ
- 1 c. finely chopped parsley ⓘ
- 1 Tbsp. pork seasoning ⓘ
- 3 tsp. crushed red pepper ⓘ
- 4 Tbsp. paprika ⓘ
- 1 3/4 tsp. cayenne pepper (more or less as desired) ⓘ
Instructions
- Drop the pig feet and pork butt chunks into a 12-quart stock pot and add enough water to cover the meat, about 1 1/2 gallons.
- Bring the water to a boil and remove the foam that forms on the surface.
- Once the foam is removed, add salt, crab boil, celery, lemon slices, bay leaves, diced onion, chopped bell peppers, minced garlic, rosemary, and basil.
- Continue cooking the meats on a medium setting, skimming as necessary, until the pig's feet are tender, about 3 hours.
- Ensure the meats become super tender before proceeding.
Tips & Substitutions
For best results, ensure you use fresh pig feet and a good quality Boston butt roast. Skimming the foam during cooking is essential for a clear broth. If you prefer a milder flavor, reduce the amount of crushed red pepper and cayenne pepper. You can substitute shallots with green onions if needed. This dish is a great way to explore traditional New Orleans flavors in your cooking.
Serving Suggestions
Serve this flavorful hogshead cheese with crusty bread or crackers for a delightful appetizer. It pairs beautifully with a side of Green Beans A La Peggy for a complete meal. You may also enjoy it alongside a refreshing salad or as part of a charcuterie board. For extra flair, garnish with additional chopped parsley before serving.
Storage & Reheating
Once cooled, store leftovers in an airtight container in the refrigerator for up to four days. For longer storage, freeze in portions for up to three months. To reheat, gently warm on the stove over low heat or in the microwave until heated through. Adding a splash of water can help maintain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Frank Davis' Ol' N'Awlins Hogshead Cheese contains roughly 1606 calories, with 40g protein, 243g carbohydrates, and 75g fat. It is an excellent source of dietary fiber (372% of the Daily Value), vitamin C (283% of the Daily Value), and vitamin A (272% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make hogshead cheese ahead of time?
Absolutely! Hogshead cheese can be prepared a day or two in advance. The flavors develop and improve as it sits. Just make sure to let it cool completely before storing it in the fridge and bring it to room temperature before serving for the best taste.
What can I do with leftovers?
Leftover hogshead cheese can be enjoyed in various ways. Try it as a filling for sandwiches or spread it on crackers. You could also incorporate it into a hearty omelet or enjoy it alongside scrambled eggs for breakfast. It’s versatile and can enhance many dishes.
Is there a vegetarian alternative to this recipe?
While hogshead cheese traditionally includes pork, you can create a vegetarian version using mushrooms and lentils for texture. Simmer them with similar spices and vegetables from the original recipe to capture the flavors. This way, you can enjoy a plant-based take on this New Orleans classic.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).