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Hogs Head Cheese Recipe
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Hogs Head Cheese Recipe

Indulge in the unique flavors of Hogs Head Cheese, a savory meat jelly made from a pig's head, with this traditional Southern recipe. Enjoy it as a spread or slice it for a deliciously bold and unforgettable culinary experience.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8
Calories 250kcal

Equipment

  • Large stockpot with lid
  • Strainer or cheesecloth
  • Large mixing bowl
  • Food processor or blender
  • Plastic wrap or aluminum foil
  • Cutting Board
  • Chef's knife

Ingredients

  • 1 pig's head, cleaned and halved
  • 2 pounds pork shoulder, diced
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • Water, enough to cover the ingredients

Instructions

  • In a large stockpot, add the pig's head, pork shoulder, onion, celery, carrots, garlic, bay leaves, thyme, black peppercorns, salt, and cayenne pepper (if using). Pour enough water to cover all the ingredients.
  • Over medium-high heat, bring the mixture to a boil. Reduce the heat to low and simmer, covered, for approximately 3-4 hours or until the meat is tender and easily falls off the bone.
  • Once the meat is cooked, carefully remove the pig's head halves from the pot and set them aside to cool slightly. Remove the bay leaves and thyme sprigs from the stockpot.
  • Using a strainer or cheesecloth, strain the cooking liquid into a large mixing bowl to separate the stock from the solids.
  • Discard the bones, excess fat, and any undesirable parts from the pig's head. Shred the meat into small pieces using your hands or a fork.
  • Return the shredded meat to the strained stock in the mixing bowl. Mix well to ensure the meat is evenly distributed.
  • If desired, you can blend a portion of the mixture in a food processor or blender until smooth to achieve a smoother texture.
  • Line a loaf pan or any desired mold with plastic wrap or aluminum foil. Pour the meat mixture into the pan, pressing it down firmly to remove any air pockets.
  • Cover the pan with plastic wrap or aluminum foil and refrigerate overnight or until the mixture has set and become firm.
  • Once fully set, remove the hog's head cheese from the pan and slice it into thick or thin slices, according to your preference.