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Hog Head Cheese served on a platter, showcasing its gelatinous texture and rich flavor.

Hog Head Cheese

A comforting and practical recipe transforming humble pork into a sliceable meat terrine, rich with flavor and satisfying for snacking.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole Pig head (split if possible), or a mix of pig head and pork hocks
  • 1-2 pieces Onions, quartered
  • 2-3 pieces Bay leaves
  • 1 tablespoon Whole black peppercorns (or 2 teaspoons ground pepper)
  • to taste none Salt
  • 2-3 cloves Garlic, smashed
  • as needed none Vinegar (white or apple cider) For classic tang
  • optional none Crushed red pepper, celery seed, parsley Optional seasonings

Method
 

Preparation
  1. Rinse the pig head well. If you see stray hairs, singe them off carefully or ask the butcher to clean it.
  2. Split heads are easier to fit in a pot. If you are squeamish, gloves help.
Cooking
  1. Put the head (and hocks if using) in a large pot. Cover with water by a couple inches.
  2. Add onions, bay leaves, garlic, pepper, and a good pinch of salt. Bring to a boil, then drop to a gentle simmer.
  3. Let it cook until the meat is falling off the bone, usually 3 to 4 hours.
  4. Carefully lift everything out and let it cool until you can handle it. Pick off the meat and the good soft bits.
  5. Strain the cooking liquid. Taste it and add more salt, plenty of black pepper, and a splash of vinegar. Adjust to taste.
Molding and Storing
  1. Put the chopped meat into a loaf pan or bowl. Pour in enough hot broth to just cover it and make it spoonable.
  2. Press it down so it sets evenly. Cover and refrigerate overnight.
Serving
  1. Once firm, slice and serve with mustard, pickles, and crackers.

Notes

Hog Head Cheese is best served thinly sliced. Pair it with snacks like cheese dip for a fun contrast.