Head Cheese
Head cheese is a traditional cold cut made from cooked meat and gelatine, resulting in a savory, jellied meat loaf. Rich in flavor with tender meat and a hint of lemon acidity, this dish is perfect for charcuterie boards or as a unique appetizer for those who enjoy hearty, flavorful dishes.
Ingredients
Instructions
- Cook pork, veal, pork bones, and onions in a kettle with 1 to 2 inches of water in the bottom.
- Cook for at least 3 hours or until the meat begins to fall off the bones.
- Remove the meat from the bones and save at least 1 cup of the cooking water.
- Dissolve gelatin in the saved cooking water or additional liquid as needed.
- Mix all ingredients, including the dissolved gelatin, in a large bowl.
- Pour the mixture into glass loaf pans.
- Refrigerate for 24 hours until set.
Nutrition & Diet Analysis (per serving)
350
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).