Hogs Head Cheese Recipe

Traditional head cheese is actually made from the hogs head. Hence the name! Since fresh heads are hard to find this recipe uses ham hocks. Actually any gelatinous cut will work.

This recipe takes some time to prepare. But most of the time is not active time so you will be free to do other things.

Hogs Head Cheese Recipe

6 fresh ham hocks
2 pounds veal shank
salt to taste
1/4 cup white vinegar
1/4 teaspoon ground nutmeg

Place the pork hocks, veal shank and salt in large kettle. Cover entirely with cold water. Bring the temperature up slowly to a simmer. Simmer until a fork penetrates the meat easily. Periodically rearrange the meat so it doesn't stick to bottom of the kettle. Skim off any scum that forms on top of the water. Keep adding boiling water to keep meat covered until done.

When the meat is done, place it on a large cookie sheet for cooling. Strain the remaining water into another kettle to remove any small bones and other matter and set aside.

Remove all the fat and bones from the meat. Dice the remaining meat, skin and soft gristle. Add the diced meat to strained water and bring up to a very slow simmer. Add salt to taste at this time.

Periodically test the mixture to see if it sets by pouring a small amount in a bowl and putting in your freezer. The mixture is set when it is the consistency of jello. Add the vinegar and nutmeg and remove from the 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.

Our ancestors knew what was good and they didn't waste a thing! During winter hog killing time they even used the hogs head to make head cheese.