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Pig's Head Cheese

A cold meat spread made from boiled pig's head, crackers, herbs, pepper, salt, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Pig's Head Cheese

Ingredients

Directions

Prepare the head

  1. Boil the pig's head until the bone comes out.

  2. Chop the boiled pig's head very finely.

Mix and set

  1. Pound the soft crackers until very fine.

  2. Mix the fine crackers with the chopped pig's head.

  3. Add sweet herbs, pepper, coarse sea salt, and spices to the mixture.

  4. Press the mixture into a mold and refrigerate for 2 to 3 days.

  5. Slice thinly and serve cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Pig's head
Provides the meat and gelatin-rich connective tissue that binds the chilled mixture into a firm loaf.
Soft crackers
Absorb moisture and add body, helping the chopped meat hold together when pressed.

The step that matters

Pressing the mixture into a mold. Pressing removes air pockets and packs the chopped meat and crackers together, so the loaf sets firm and slices cleanly once chilled.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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