Head cheese 87476 225428612 2008-07-13T17:22:26Z Battered Cod 7468384 [[WP:UNDO|Undid]] revision 225422975 by [[Special:Contributions/Giorgio Papa|Giorgio Papa]] ([[User talk:Giorgio Papa|talk]]): I'm pretty sure cows don't get verrucas. {{Cleanup|date=October 2007}} {{Unreferenced|date=July 2007}} {{redirect|Brawn}} '''Head cheese''' ([[American English|AmE]]) or '''brawn''' ([[British English|BrE]]) is in fact not a [[cheese]], but rather a [[terrine]] of meat from the head of a calf or [[pig]] (sometimes a [[sheep]] or [[cow]]). It may also include meat from the feet and [[heart]]. It is usually eaten cold or at room temperature as a [[luncheon meat]]. It is sometimes also known as souse meat, particularly if pickled with vinegar. [[Image:Head cheese.JPG|thumb]] Historically the cleaned (all organs removed) head was simmered to produce a [[gelatin]] (formed from the [[collagen]] in the bone) containing any incidental meat which came off the head. The more modern method involves adding gelatin to meat, which is then cooked in a mould. ==Varieties== Various versions exist around the world: ===Europe=== ;[[United Kingdom]]: In England, head sausage is referred to as '''brawn''' or, (in Norfolk), '''pork cheese'''; in Scotland, head cheese is known as '''potted heid''' (potted head of a cow, pig or sheep; the similar '''potted haugh/hough''' made from the shin of the animal). ;[[Limburg]] : In [[Limburgisch]] it is called '''hoofdkaas''', meaning head cheese, and is eaten on bread or with [[Limburgisch]] sausage as a starter. There's a red, sweet variety and a slightly more acidic, grey variety. The red one can be compared to [[Brabantic]] '''zult'''. '''Sülze''' and '''Presskopf''' are also found in [[Limburg]] though the '''Sülze''' is less acidic whereas the '''Presskopf''' often contains peppers and is eaten on wholewheat bread. ;[[Brabant]] : In [[Brabantic]] it is called zult and is quite red and sweet. A pig's foot provides the [[gelatin]] and it contains less vinegar. ;[[France]]: Referred to as '''''fromage de tête''''','''''tête fromagée''''' (which translates as "cheesed head") or '''''pâté de tête'''''. ;[[Croatia]] and [[Serbia]]: This meal is generally known as '''''[[hladetina]]''''', and is commonly produced after the [[slaughter of pigs in Croatia and Serbia|traditional slaughter of pigs]]. A rather strongly seasoned version of this meal is called '''''tlačenica''''' or '''''švargla''''' (the latter being a corrupted loan-word from German). The name '''''[[švargl]]''''' is used for a variant where the chopped parts are stuffed inside the pig's stomach, similar to Scottish [[haggis]]. ;[[Germany]]: Here it is known as '''''Sülze''''' or '''''Presskopf'''''. German '''''Sülze''''' can have a tangy flavor due to the addition of pickles or vinegar. It usually takes the form of a rectangular loaf, which is then sliced into individual portions. There is usually a white variety and two different red ones, with or without beef tongue. In 1410 sulcze is already mentioned in old documents of the Counts of [[Katzenelnbogen]], made by women and in 1430 the butcher's wife prepares the head cheese.<ref> http://www.graf-von-katzenelnbogen.de/ 600 Years of Bratwurst, Head Cheese and the First Riesling of the World in Katzenelnbogen</ref> ;[[Spain]]: This cold cut is known as '''''cabeza de jabali''''', literally 'boar's head'. ;[[Genoa]], [[Italy]]: A similar preparation goes by the moniker '''''testa in cassetta''''', literally 'head in a box'. ;[[Denmark]] and [[Norway]]: '''''Sylte''''', a pork head cheese seasoned with [[allspice]], [[bay leaves]], and [[thyme]], is part of the traditional Christmas [[smorgasbord]], served on [[rugbrød]] with strong [[Mustard (condiment)|mustard]] and pickled [[beetroot]]s. '''''Sylte''''' is often prepared from other pork cuts than the head, especially the leaner versions. ;[[Estonia]]: '''''Sült''''', similar to the German or Croatian dish (the name is a loan as well), but usually less seasoned and made from higher quality meat. Sometimes [[carrot]]s or [[greenstuff]] are added. Traditional Christmas meal. ;[[Poland]]: In Poland, head cheese is referred to as '''''[[salceson]]''''', a name possibly derived from '''''saucisson''''', the French word for a type of sausage. There are several varieties of '''''salceson''''' which depend on the ingredients: Black '''''Salcesson''''' which contains blood, White '''''Salcesson''''' made with a mixture of seasoned meats without blood, and '''''Ozorkowy''''' (Tongue) '''''Salcesson''''' where the major meat component is tongue. ;[[Hungary]]: A variant of head cheese is '''''disznósajt''''' ("pig cheese") where the chopped parts are stuffed inside the pig's stomach, similar to Scottish haggis. It is made by filling the bladder of the pig with mixed small meat (especially from the head of the pig), bacon pieces, which were cooked in spicy water. Regularly is it smoked like the sausages and the ham. There are many spices used, but the mainly Hungarian Paprika. ;[[Romania]]: There are two versions of it: The first is called "TOBĂ" (same word as for "drum"), which looks like huge saussage, 4 inch dimeter. The other form is "PIFTIE" in which the contents are poured into a bowl which is then refrigerated. Not necessarily made of head meat, but also from different kinds of meat, boiled with garlic and bayleaves. ;[[Ukraine]]: In Ukraine, head cheese is quite popular. One may have head cheese for major occasions such as Christmas. Head cheese is also popular in the Jewish community. ;[[Czech Republic]]: In Czech Republic, the '''huspenina''' or in German '''sulc''' is made from pig's heads or legs. Other ingredients are onion, pepper, newspice, bayleaf, vinegar, salt, carrot, parsley, celery and eggs ===America=== ;[[Pennsylvania]], [[United States]]: In the [[Pennsylvania Dutch]] [[dialect]], head cheese is called '''souse'''. [[Pennsylvania German]]s usually prepare it from the meat of pig's feet or tongue and it is pickled with sausage. ;[[Louisiana]], [[United States]]: The highly seasoned '''Hog's Head Cheese''' is very popular as a [[cold cut]] or [[appetizer]]. A pig's foot provides the [[gelatin]] that sets the cheese, and vinegar is typically added to give a sour taste. It is something of a staple of [[soul food]], and may also be known as '''souse meat''' or simply '''souse'''. ;[[Latin America]]: Head cheese is very popular and is usually referred to as '''''Queso de Cabeza''''', specifically '''''Queso de Puerco''''' in Mexico. In Peru and Costa Rica, it is also known as '''''Queso de Chancho'''''. ;[[Brazil]]: In Brazil, head cheese is very popular among the [[gaucho]] population and is commonly known as '''''Queijo de Porco''''' (Pig Cheese). ===Australia=== Since 1987, a unique Australian version of head cheese has been made in the regional centre of Dimboola. Made from the heads of kangaroos, sheep, and occasionally wombats, it is served chilled with mint sauce and a glass of alicante. ===Asia=== ;[[Korea]]: In [[Korean cuisine]], a similar dish is referred to as '''''pyeonyuk''''' (편육) made by pressing meat, usually from the head of the pig. It is eaten as [[anju (food)|anju]] (dishes associated with [[alcoholic beverages]]) or used for ''janchi'' (잔치, literally feast or banquet). ;[[Vietnam]]: In Vietnam around [[Tết]], '''giò thủ''' is made in celebration for the New Year. It is a traditional snack made of fresh bacon, pig’s ears, garlic, scallions, onions, black fungus, fish sauce and cracked black pepper. Traditionally, '''giò thủ''' (pork head meat pie) is wrapped in banana leaves and compressed in a wooden mold until the gelatin in the pig’s ears causes it to stick together. ==Notes and references== {{reflist|2}} [[Category:Cold cut]] [[Category:Peasant foods]] [[Category:Offal]] [[Category:Cuisine of the Southern United States]] [[Category:Scottish cuisine]] [[de:Presskopf]] [[nl:Hoofdkaas]] [[pl:Salceson]] [[fi:Aladobi]] [[sv:Sylta]] [[tl:Eskabetse]]