A delectable potted meat dish, originating from the head of a hog, involves thorough cleaning followed by simmering until the meat tenderly separates from the bones. Once drained, the meat is shredded, seasoned with a blend of salt, pepper, and sage, then tightly packed into a bowl, and compressed with a heavy weight. After being refrigerated for several days, it emerges as a dense, sliceable treat that pairs perfectly with crackers, making it an ideal snack for any time of day.
Head cheese, also known as brawn, is a cold cut made from boned meat, usually from a pig’s head, although other meats like sheep’s head and veal can be used as well. The meat is cooked and then packed into a mold, often with herbs, spices, and vegetables, and left to set into a jelly. It is typically served cold and can be sliced and eaten on its own or used as a component in sandwiches and salads.