Hog Head Cheese: A Comprehensive Guide to Making This Southern Delicacy

Hog head cheese, despite its somewhat off-putting name, is a culinary delight deeply rooted in Southern tradition. This savory terrine, also known as ‘souse’ in some regions, is made from the various parts of a pig’s head, simmered with aromatic spices and herbs, then set into a flavorful jelly. While the idea of consuming every part of the animal may seem daunting to some, hog head cheese is a testament to resourcefulness and culinary ingenuity. It’s a perfect addition to a charcuterie board, a satisfying snack with crackers, or a unique centerpiece for a Southern-themed gathering. Its rich, complex flavor and satisfying texture make it a truly unforgettable culinary experience.

This recipe provides a comprehensive guide to making hog head cheese at home, ensuring a delicious and authentic result. While it requires some time and effort, the reward is well worth it. Gather your ingredients, prepare for a culinary adventure, and get ready to impress your friends and family with this Southern delicacy!

Prep Time: 3 hours

Cook Time: 6-8 hours

Difficulty: Intermediate to Advanced

Yield: Approximately 8-10 servings

• 1 whole hog head, cleaned and split (approximately 10-15 pounds)

• 2 pig’s feet, cleaned

  

• 1 large onion, quartered

• 4-5 celery stalks, roughly chopped

• 4-5 carrots, roughly chopped

• 6-8 cloves garlic, smashed

• 2 bay leaves

• 1 tablespoon black peppercorns

• 1 teaspoon red pepper flakes (optional, for heat)

• Water, enough to cover the hog head

• 2 tablespoons salt, or to taste

• 1 tablespoon black pepper, freshly ground

• 1 teaspoon dried thyme

• 1 teaspoon dried sage

• 1/2 teaspoon ground allspice

• 1/4 teaspoon ground cloves

• 1/4 teaspoon cayenne pepper (optional, for extra heat)

• 1/2 cup cider vinegar

• Hot sauce, to taste (optional)

• Crackers or bread, for serving

1. Prepare the Hog Head: If you purchased a whole hog head, ensure it is thoroughly cleaned. Remove any hair, bristles, or debris. Many butchers will split the head for you, which makes the cooking process easier. If not, you may need to use a heavy cleaver to split it yourself.

2. First Boil: Place the hog head and pig’s feet in a large stockpot or Dutch oven. Cover with cold water. Bring to a rolling boil and then immediately drain the water. This step helps remove impurities and excess fat.

3. Simmer the Ingredients: Return the hog head and pig’s feet to the pot. Add the onion, celery, carrots, garlic, bay leaves, black peppercorns, and red pepper flakes (if using). Cover with fresh cold water, ensuring the hog head is fully submerged. Bring to a boil, then reduce heat to a very low simmer. Cover and cook for 6-8 hours, or until the meat is falling off the bone.

4. Cool and Separate the Meat: Carefully remove the hog head and pig’s feet from the pot. Allow them to cool slightly until they are cool enough to handle. Reserve the cooking liquid; you’ll need it later.

5. Debone and Chop the Meat: Using your fingers or a fork, separate all the meat from the bones, skin, and cartilage. Discard the bones and skin. Chop the meat into small, bite-sized pieces. You can include some of the cartilage for added texture, if desired. Don’t discard the tongue. Peel it and chop it up and mix it in with the rest of the meat.

6. Strain the Broth: Strain the reserved cooking liquid through a fine-mesh sieve or cheesecloth to remove any solids. This will be your flavorful base for the hog head cheese.

7. Combine and Season: In a large bowl, combine the chopped meat with the strained broth. Add the salt, black pepper, dried thyme, dried sage, ground allspice, ground cloves, and cayenne pepper (if using). Mix well to ensure the spices are evenly distributed. Add the cider vinegar and hot sauce to taste.

8. Mold and Set: Pour the mixture into a loaf pan, a large bowl, or individual ramekins. Press down firmly to remove any air pockets and ensure the mixture is compact. Cover with plastic wrap and refrigerate for at least 24 hours, or until the hog head cheese is firm and set.

9. Serve: To serve, unmold the hog head cheese and slice it into thin pieces. Serve with crackers, bread, or your favorite condiments. It’s also delicious with pickled vegetables or mustard.

• Thorough Cleaning: A thoroughly cleaned hog head is essential for a pleasant flavor. Take the time to remove any impurities or debris.

• Slow Simmering: The long, slow simmering process is crucial for tenderizing the meat and extracting maximum flavor from the ingredients.

• Seasoning to Taste: Adjust the seasoning to your liking. Hog head cheese can be customized with different spices and herbs to create your own unique flavor profile.

• Gelatin: If your hog head cheese doesn’t set properly, you can add a small amount of unflavored gelatin to the broth before chilling. Follow the package instructions for the gelatin.

• Texture: Some people prefer a smoother texture, while others enjoy a chunkier consistency. Adjust the size of the meat pieces to your preference.

• Calories: 250-350

• Protein: 20-30g

• Fat: 15-25g

• Carbohydrates: 5-10g

Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

Enjoy your homemade hog head cheese! It’s a labor of love, but the unique flavor and satisfying texture make it a truly rewarding culinary experience.