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How to Make Hog Head Cheese - Lv. 100

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Welcome back. Today I'm going to show you how to level up hog head cheese by utilizing some cool chef techniques. This will elevate the color, the flavor, and the overall appearance.
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26 авг 2024

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Комментарии : 663

@gerardjohnson2106 3 года назад

My granddaddy made head cheese as one product of "hog killing" here in Kentucky, early 50s. He never called me by name, I was just "boy". On summer afternoons he'd say "come on boy let's get a bite to eat". He'd make us a shared plate of sliced apples, head cheese, sharp cheddar and "4 square" crackers. No sodas just fresh cool well water. Good memories. You have a winning recipe. Thanks for sharing.

@shermanowen8491 3 года назад

I share that same exact memory. We always had iced tea. I am from western KY. South of Henderson in Union CO.

@gerardjohnson2106 3 года назад

@@shermanowen8491 : Yes'r them was good days. Not a care or worry in the world. These is still good days but danged there's a lot of stuff that concerns me now. But, at my age, I don't worry much about it. Blessings to you fellow traveler.

@gradybrowning3976 3 года назад

That’s so cool , my grandpa used to feed us apple and cheese. Never heard of anybody else that did that, it was so good.

@Quagigitymire 3 года назад

Wow does this look scary unappetizing, but it has it's place I guess

@gerardjohnson2106 3 года назад

@@Quagigitymire : Appetizing phooey, it is delicious. And, when cold -10° winter wind blows, you have limited resources & your stomach is gnawing on your backbone appetizing is deleted from your vocabulary. You must be "city folk".

@ravennyt6672 3 года назад

Being from the south too, I have had a lot of hog head cheese and I must say that was the most appetizing looking one I have ever seen.

@beastfromthemiddleeast6369 3 года назад

If this is appetizing then something is wrong with the south. Really wrong.

@elephantfire78 3 года назад

@@beastfromthemiddleeast6369 don’t knock it until you try it neg.

@momonie4 3 года назад

@@beastfromthemiddleeast6369 I said the same thing before I took a bite. Hog head cheese its beyond delicious!!!!

@beastfromthemiddleeast6369 3 года назад

@@momonie4 I had it before. I stand by my original statement of the south having something wrong with them.

@trizzpat98 3 года назад

@@beastfromthemiddleeast6369 it's called hunger lol

@seecanon5840 3 года назад

I made this for my mother, her sister and my in-laws. I did all the work myself through the process. I didn’t leave large amounts of fat but instead chopped the meat and vegetables to blend together to look good. I did add spicy chili to mine and cilantro. I used 10 bread pans for my recipe stirring the liquid in as I filled each pan. It was gone in 3 days. All 10 pans. I was 26 when I did this venture, now I’m 70. I still make tamales each year along with egg rolls and other things. My grandsons (4) love egg rolls. I never tried the hog head cheese. From Houston Texans.

@ninegeorge 3 года назад

I'm from Atlanta, ga. My granny called it "souse meat".

@powpowouchy5 3 года назад

That’s what my family calls ot too we’re from Alabama

@irvdaphenom 2 года назад

Ive never seen gourmet hog head cheese, but this made it look like a delicacy. Great job!

@MelancoliaI 11 месяцев назад

Believe me, it's incredible. The flavor and texture is like...like you are getting so many bites of meat in ONE bite. Idk if that made sense.😂

@ramencurry6672 10 месяцев назад

It’s not mainstream American food. Most Americans have never heard of it.

@TheSkogemann 3 года назад

This is called "sylte" in danish - named after the snout of the pig. Mostly served with slices of pickled beetroot and mustard on a piece of rye bread.

@nerglersstuff8890 3 года назад

Thanks man! I thought it looked familliar but thought it was some really hard thing to get by. Apparently its "just" sylta.

@Flimpofloempieflomp 3 года назад

We call it 'zult' in the Netherlands. Or zure zult (sour sylta i guess :)) Tasty stuff.

@TheSkogemann 3 года назад

In Denmark, we can buy this in the stores. It is mostly a christmas dish. But is is available all year . "stryhns sylte" is one of many popular brands.

@TheSkogemann 3 года назад

@@Flimpofloempieflomp Funny, does "zult" mean "pigs snout" in dutch too? :-)

@TheSkogemann 3 года назад

@@nerglersstuff8890 Is that in swedish ?

@robertorzech2466 3 года назад

My Dad was a ww2 Polish immigrant and he always made it in the Canadian winter when we could set it up by putting the pots in the snow ! I still crave for it !

@evamz9584 3 года назад

Mexican version is called queso de puerco! (cheese of pig) I ate it growing up and never knew how it was made. Very interesting. Thankyou for sharing this ❤

@BackToTheCuttingBoard 3 года назад

I grew up eating head cheese as my father was from Hungary. I do love the spicy one too with paprika and souse as well. Great video, so detailed, thank you!

@goutambhola5646 3 года назад

Found this channel today. Has to be one of the greatest I have EVER come across. Great job buddy

@actarus7169 3 года назад

Takes me back to the old days when i was making "fromage de tête" with my grandad, back home in the French Alps. Looks great!

@skrog907 3 года назад

Liar, France is made up. It's not real, silly pants.

@zigman3105 Год назад

Asked no one

@actarus7169 Год назад

@@zigman3105 get bent!

@christinesalice6599 3 месяца назад

Me too, I remember that pig's head in our kitchen, one of the tastiest thing my mom would make

@Jeans-bf1pu 4 дня назад

This is such a nice recipe. It reminds me 100% of French cuisine. The aspic is made in a traditional way (clarifique) and the consommé is so clear and strong that it's definitely a consommé double. Lemon gives it a nice twist but personally I would opt for dashes of white wine vinegar. But overal.......it's the best and highly educationally presentation I've ever seen. Châpeau!!!!

@nailadee 3 года назад

I watched this because I was curious about exactly what hog head cheese actually is. If the opportunity comes up to try it, I believe I will. Before seeing this I wouldn’t have touched it just based on the name!

@grancito2 3 года назад

Hahaha, it is made from the head that has ears.

@projektxent 3 года назад

His technique and extras are flawless. Like anything in life, put in a little extra work and get an extraordinary result. Cooking a pig this weekend so going to try for sure

@Biloxiblues77 3 года назад

My personal tip. Try a thick slice of this with some sauteed Lyonnaise potatos or German fried potatoes. Make a salt, pepper, oil and vinegar dressing and add a touch of sugar , finely chopped onion and parsle/chives and pour 1-2 tbsp of this dressing over the hot cheese. This is seriously devine!

@simonwhite8474 2 года назад

Thanks for the video. I made his once (called brawn here in the UK). I used the recipe from Jane Grigson's Charcuterie and French Pork Cookery (1967). One head, two trotters, brined overnight & boiled for almost a day. It made the house stink. Pulled all the meat off, added wine and quatre epices to the aspic and reduced. Set the whole lot overnight in a traditional pudding basin. Turned it out the next morning and it looked fantastic. Cut a slice and lay it on warm toast to soften and melt. It tasted like it smelled - revolting. Five years later I was hill walking in Corsica and the gites we stayed at one night had fromage du tete on the menu. I was hungry and didn't dare try it so I had the charcuterie of wild boar instead. Your head cheese sounds delicious though, might have to try again. Thanks again for the video.

@2guysandacooler 2 года назад

Great story. This was actually quite delicious. Worth a try!!

@maryshkamiceli8388 8 месяцев назад

My Mom said her Dad ( the Grandfather I never knew) would boil pig kidneys that stunk up the house. She said the eating was good. She also ate lard sandwiches during the Great Depression.

@JendeIndustries 3 года назад

Watched this while eating my lunch... made me feel like a real foodie :) You've taken something I think a lot of people fear and made it accessible - the fact that the aspic/gelatin is actually consume should be told to everyone of the younger generation... This is not my mom's 70s gelatin cookbook stuff. :D

@2guysandacooler 3 года назад

LOL. You are right about that..

@cayannap6752 3 года назад

Thanks for putting into words what I was thinking. Anyone who's had pig tails or neck bones and liked it can attest to the fact that the broth tastes amazing but can often look unappetizing. But the clarification process while making a little more work makes it alot more accessible to some who would never try it otherwise.

@jhb61249 3 года назад

Yes, mom made this when I was a kid. Years later living in Wuerzberg, Germany, I bought this every week at the local grocery meat counter. Delicious. Thanks

@lemondishonor7736 3 года назад

I was raised by my grandparents from the Deep South. My grandfather used to boil a whole pig head to make Sous. I never tried it but I saw family and friends eating it any time he made it.

@jeremiahmowen6601 3 года назад

My grandparents made this. My grandmother was born in Bavaria and referred to it as "souse". They would put pickles, onions, and peppers (hot) in theirs.

@shermanowen8491 3 года назад

Souse is a bit different. It is usually made with organ meat and aspic. My grandfather made both. I liked souse better. We dunked it in apple cider vinegar. The kidneys and heart made souse much richer in flavor. Still today I grind beef liver and heart into my burger meat. It makes it taste like steak.

@frogmanpipes9561 3 года назад

@@shermanowen8491 actually souse and head cheese are the same thing. Both are made with the trimmings. Even tho recipes differ. And both are contained in the natural aspic

@Rymdkakor 3 года назад

I love to see how much your videos have improved! Don't get me wrong, they were always awesome but now they are even better!

@2guysandacooler 3 года назад

Ughhh. I cringe when I see the older stuff😂

@hrgft68 3 года назад

We used to call it Brawn when I was in England. and if you dip your blade in hot water it will help in slicing.

@stuart207 3 года назад

Mate I used to love brawn!

@charlesroberts3910 3 года назад

Thanks for that tip

@MarkSmith-ud4sd 3 года назад

I went to a bring a plate once. The braun a made was the first to go amongst the sausage rolls and pizza slices.

@selwynellison8504 3 года назад

I still make it here in nz . Perfect for keto diet

@MarkSmith-ud4sd 3 года назад

@@selwynellison8504 Speaking of keto diets, braun was good sustenance when on a student diet as well. Lol.

@AVlad-eg3ds 3 года назад

Back in Russia we call it 'holodets'. We make it from pig legs and knees. Goes perfectly with rye bread, mustard and horse radish. Give it a try.

@curbotize 3 года назад

Hey man. Me too. Приветик!

@yourhighness4746 3 года назад

MR. THAT IS A MASTERPIECE, THANK YOU.

@samivellamo3995 2 года назад

Wow. Great looking, nourishing and nutrionally rich traditional real food. Nowadays people are afraid this kind of dishes, while this is as wholesome as it gets. Thank you.

@roncorbin1500 3 года назад

I loved the Vid, My Hungarian Grandfather made Head Cheese , he used large coffee cans lined with plastic for the mold.

@RaymondCore 3 года назад

In the 50s in SE Louisiana, my mother would make it on 'halves' but they needed to bring at least 9 heads. She would pressure cook the heads one at a time. I was a kid so don't know what spices she used but it was delicious. She would grease the molds and line with very thin slices of lemon before filling them. I have never had store-bought that compared. Your 'head chees' looks good.

@joeisabella6811 3 года назад

It's getting more and more difficult to find good head cheese. Used to be a butcher shop in Cleveland that made some amazing head cheese and souse but unfortunately they closed down a few years ago. Definitely going to have to give your recipe a try. Thanks for the great video and instructions. Best wishes to you and yours!!

@maryshkamiceli8388 8 месяцев назад

It definitely seems to be a generational food or regional food.

@bettyjanethomas5436 7 месяцев назад

Is Souse. (Hogheadcheese the same thing as Ponhoss????

@jerrysmigiel7998 3 года назад

Amazing. My family from Poland used to make this for holiday dinners. A few drops of vinegar sprinkled on top was a nice touch.

@2guysandacooler 3 года назад

I agree. I forgot to mention but right before molding we added a little red wine vinegar. Really cuts some of that richness. Amazing!

@thomasschafer7268 3 года назад

Same in germany with fresh onions.

@nicholasking6066 2 года назад

Finishing the episodes with a family pic and what sounds like Spanish acustica guitar reminds me of when my step dad would brake out his acustica when we were kids. Between him ocarionally playing, and far more frequently him having Carlos Santana playing softly in the background while we build or repaired something, guitar just kind of soaked into us. I say all that to say that coming from a family centric family and hearing the guitar in your outro with the family pic and all the veggies and half my family coming from farm stock, your outro is extremely soothing. Thank you, it reminds me of better times and reminds me that they will come again. Hope is a precious thing and I will gladly take all I can get.

@aaronazagoth6373 3 года назад

This looks like the absolute cleanest and most delicious Cheese I have seen. I can almost taste it!! The clarity of the gelatin and the preparation made for a beautiful result. If this was everyone’s first experience with Cheese they’d be life long addicts.

@fathersonandskillet Год назад

Comparing your recipe to the recipe we have in an old cookbook (The American Woman 1978 edition) one big difference is that the old recipe simply shreds the cooked and seasoned meat, places it in a bowl, covers it and weights it down. Apparently there's enough collagen/gelatin in the meat to bind it. We might have to try it both ways to see which is best.

@sonjaaiwohi9446 Год назад

Absolutely love it. Feeling 80 years younger again just watching you. Must coax my son to give it a try.

@spindext 3 года назад

Wow, seeing that clarification process was so cool!

@arminhappel2541 3 года назад

Thanks, now I want "Sülze" (German for Head Cheese) again. I grew up not liking it because of the texture, but at one point the lever flipped. My favourite way of eating it is with some oil and vinigar, next to some picled onions, gurkens and some fresh german bread. So delicious.

@xanthochromique 2 года назад

That stock filtering technique with the egg white is insane!! Very cool!

@walk4348 3 года назад

A southern delicacy. Funny story, I had a Shitzu dog when I was a kid. She didn't eat much. I used to fix her half a can of dog food mixed with half a cup of dry food. I'd put the other half of her cannes dog food in a Tupperware bowl and put it in the fridge. My friend and his father came for a visit. He got up in the middle of the night wanting a midnight snack. He had heard of us making hog head cheese. He thought the Tupperware bowl of Alpo was hog head cheese. So as a midnight snack. He ate half a can of Alpo on toast thinking it was hog head cheese. That happened when I was 15. I'm 44 now and we still laugh about it. Lol

@Redtady 3 года назад

I grew up eating head cheese in Chicago during the 80’s. Both my parents are from the south. I didn’t know it had brain in it back then but as a kid I loved it. I always ate it with saltines and colby jack cheese-delicious. I recently started eating it again after finding out that pigs brain is really healthy and discovered that melting it enhances the flavor and it it can be spread like a pâté, yummy.

@marolatv618 3 года назад

I used to eat this growing up. The old school butcher shops in my hometown closed down about 10 years ago. I haven't been able to find hog head cheese for purchase since. Thank you for making this video, now I have the knowledge of how to make it for myself!

@patriciahamm6442 2 года назад

Absolutely Fantastic, only man left in family who used to make hoghead cheese is to old to made it

@TheMarkus107 3 года назад

Well done. Your experience shows. I do this, as well, with joy. I enjoyed watching your video.

@Ignatz71 3 года назад

Wow! I could taste that from here! Thank you for taking the time to document this process. I know what I am going to be doing next week!

@StjepanPuljko 3 года назад

I love this dish. It is called hladetina, pihtija or generally aspik here. Usually it comes with chopped vegetables also. Some people are also adding cooked eggs and pickles, or some smoked meat. There is also beef, fish and vegetables aspic.

@kalmwind 3 года назад

In ND head cheese is all ground up and it has the look and consistency of a softish summer sausage. Like summer sausage it is stuffed into large casings. I have had it both ways chunky and ground. Both were good...but I prefer the ground. It's what you grow up with haha

@reboot_2.00 2 года назад

I also like a finer texture but not ground. I’d definitely try it ground or a mixture of small chunks and ground. I find that occasionally the commercial versions we bought had large tough chunks that were somewhat unpalatable.

@black_jackledemon6298 3 года назад

Feral hogs are an invasive species in Texas. A delicious problem to have.. Nothing goes to waste and a hoghead cheese has become a favorite and kind of obsession for us to experiment with the flavors and techniques to make it. Good eating. Thanks for posting your experience on the subject. Appreciate it and best wishes to you and yours wherever ya'll call home. 😊👍

@ricksautner3238 3 года назад

I grew up on this my grandma made it in her kitchen all the time...yummy

@matthewg4956 3 года назад

Six months ago I would have never consider even taking one bite. Learning charcuterie from you as well as I have, I know that head has a lot of tasty bits. Myself, I would have cured & dried those cheeks for some nice Guanciale! One of my to be new project. Very nice refined process. Guarantee your making it look easier than it is. Seeing you go through the process, I am quite sure I could produce head cheese. Never thought I’d hear myself say that. Good job Guys!

@2guysandacooler 3 года назад

LOL. I have no doubt. Thanks for watching and really appreciate the comment

@ThirdLawPair 3 года назад

I was thinking the exact same thing

@willsurely 3 года назад

Absolutely amazing demonstration! Great care!

@garyv2498 3 года назад

I wanted to make this, so I went to the grocery store and asked them "How can I get a head?" and I got some funny looks.

@samueldavis5895 3 года назад

Walmart has them

@oceanhome039 3 года назад

My parents made this. We called it head cheese. It had a unique flavour and I’d give anything to taste it again!

@rowserm 3 года назад

Great job. My granny from Alabama used to make head cheese when we visited her when I was a child. Thank you for the memories. Take care.

@mjerome1457 3 года назад

I'm 40 an remembered my Grandparents and Great Grandparents eating that stuff. It smelt vinegary. I always thought it was raw. Never knew how it was made.....interesting🤢. Can someone please tell me if this is extremely bad for your health?… I tried it once at 13 yrs old and spit it out ...But I do like liverwurst🤔. This guy has just totally educated me about " Hog head cheese" at the age of 40....totally Subscribing.

@ericperreault1902 3 года назад

Can't wait to make it. Looks wonderful!

@gradybrowning3976 3 года назад

Man that cheese looks incredible, love mine with saltines.

@rotaryperfection 3 года назад

Same but I add a dash of Louisiana Hot sauce.

@howardjohnson2138 2 года назад

Your presentation makes me hungry and I'm drooling in my keyboard. Thanks

@mikeikesan 2 года назад

This video actually makes me want to try hog head cheese. I never thought I would say that. Great video.

@NoahTheFree 3 года назад

Bravo, Eric! Looks absolutely delicious. And such a well made video. Can't wait for the next one.

@elisebarthalow6075 Месяц назад

My grandparents made Creton- a pork spread,similar to head cheese but chopped finely and spread on bread or crackers. They were French Canadian.

@CozyButcher 2 года назад

I'm doing a Slavic styled head cheese with my neighbor tomorrow, scored 4 large pigs heads for next to nothing. Even got some blood - all for under $50! Hot damn can't beat that with modern inflation. Thank you for posting this for rookie sausage makers!

@Erika70079 2 года назад

Okay, I'm so glad I came across this video. I always thought head cheese contained brains and eyeballs. Now that I know it doesn't, I will definitely try it and maybe make it one day! It looks delicious. Thank you

@b-moredeydey4109 Год назад

Now look I seen a lot of people make this. But you are the only ONE take your time in may. This looks so delicious.wowwww bro…. I never heard it before but I want to try it make it as well….Great job

@Boereprinses Год назад

I just love the efforts going into your research, preparations and presentation. This has got to be the best video - and I have probably watched most of your videos already. I'm one of those nuts who love making anything myself, including soap, cheese, canning etc, and you have such a wide range. This particular recipe takes center stage because I have not found a better rendering of this 'controversial subject' being head cheese. I'm a farm girl at heart, and I have eaten and loved brawn since baby-days. I have traveled the world and lived on two continents, but I'm always met by incredulous looks and downright horror when I mention I am looking for a good recipe, or trying to make it myself, not to mention actually eating it.

@Boereprinses Год назад

Could I make a request for another similar recipe please? It's called 'kipkap', a delicious traditional Dutch version of head cheese made in Belgium. I am sure you will be able to make a lovely version of a truly tasty dish! I have a recipe but I have not been able to make it to perfection. I will give it another try though, because you just reminded me of that old trick we learned in home-ec classes many moons ago, which I have completely forgotten about - the egg white trick to clarify your aspic! And I will go and try my South African granny's 'bron' version of head cheese again this weekend, separating the skin from the meat first, and using cheesecloth for the bony cuts and veg, Genius. Now I need to see if you have a version of 'boerepatee met uienconfituur' - liver pate covered with caramelized onions... 🤤

@paulawaldrep9882 3 года назад

Was always woundering how to make this. Thanks for the tutorial!

@jackdotzman2908 3 года назад

Boy you make hog head cheese look good, and I’ll bet it is delicious. My first time to watch one of your vids, this one on hog head cheese is very well made and very easy to follow you instructions. Enjoyed watching you using you God given cooking skills to create a something my wife and I thoroughly enjoy eating, hog head cheese. Thanks for talking the time to make a great video. Jack in Missouri

@2guysandacooler 3 года назад

Thanks Jack.. I appreciate the comment. Thanks for watching

@williamself1224 3 года назад

Never ate hog head cheese but the way you make it made my mouth water

@lkocevar 3 года назад

You're A MADMAN! When I was a boy and we used to process our own pigs, these things were made. But not NEARLY as flavorful as yours as I can see. Ours were mostly skins and some meat. We used to ate them cut in thick slices, topped with fresh garlic and onions, salted and peppered, and then drizzled with a lot of pumpkin seed oil. And a side of roasted bread. Do try this, skip the salt though. I WILL make this! Thank you for the great video and the recipe!

@adsal100 Год назад

Wow I've been making tasty brawn for years but watching your video is several levels up. I must say the clarification process does add to the appearance. Nice vid. I've just finished dealing with a 76kg pig. Made smoked Bratwurst, fresh Toulouse sausages, smoked bacon, hams and bacon hocks. And the final piece in the puzzle headcheese! Phew

@charlesroberts3910 3 года назад

I made some I didn’t have a pigs head so I used pork necks ears and feet I never made it before but I’ve had souse and head cheese before so I had a basic idea how it should be I added some unflavored gelatin at the end to make sure it gelled up good . And it turned out pretty good

@UtahSustainGardening 3 года назад

I only know of head cheese from the Little House books, but this is the first time I had any sense of how it was made. Thank you!

@pepajednicka5993 3 года назад

Hi Eric, you make great recipes and videos. This recipe is also made in the Czech Republic, we call it SULC, and I add pickled sour vegetables and boiled eggs to the slices.

@2guysandacooler 3 года назад

that sounds awesome!!

@friedabacon3508 2 года назад

I have long been a fan of commercially made headcheese, with Saag’s brand being my favorite. It has a tart flavor, very tasty. I am inching toward making my own- a bit daunted by the thought of processing and cooking a pig’s head. (I have no concerns about eating it, just squeamish about handling it!) This recipe looks delicious!

@dumitrugudac4940 2 года назад

Excellent video, in Romania it’s called ‘toba’ (drum) or ‘piftie’ (no translation, when the same composition is enhanced with more garlic and meat/broth ratio is 1/1). Usually prepared before Christmas, it’s a long tradition to use everything out of the pig except the nails. Thanks for sharing.

@Momoka7 3 года назад

Hog Head Cheese ... is also a delicacy in Germany, Bavaria. In Bavaria they call it "Schweinskopfsülze" literally "Pighead in Aspic". Very tasty.

@JDLarge 3 года назад

Every other weekend I’d go to “Vinnies Market” as a kid to restock all of our Italian coldcuts. Prosciutto, mortadella, sweet and hot cappicola, Genoa salami and imported provolone cheese and even fresh cheese always adding a half a pound of “head cheese” last to the order. That way it was always on top of the bag for easy access to snack on while walking home lol. Today not so much due to the trouble I have finding it! Scrubbed the Internet for somewhere/anywhere that could have it but nope. I may very well have to make a batch soon! That looked awesome, I enjoy a lot of what others turn their noses up at, this included. It’s their loss plus I’m funny like that✌🏼😬 Thanks for taking us along, 👍🏼👍🏼 from this guy!

@AquilaPerihelion 3 года назад

Some European deli's have it

@callalily5952 Месяц назад

Win Dixie usually sells it in Florida; sometimes I see it in Walmart. Always buy a small pack for myself when I see it.

@darlanagreen4318 3 года назад

Perfect 🤩 HogHead Cheese 🧀

@j31355a 3 года назад

Once again, a great job, Eric. If I can source the ingredients, I will definitely try-probably on a smaller scale.

@shangooya2522 Год назад

You’re very thorough. I grew up eating hog head cheese, this was a little too gourmet for me. My grandfather, uncles and my dad are from the south and they used to cook it outside, in a big ass pot

@jamessingleton9516 2 года назад

I remember coming home from school and my mother would have a whole head boiling on the stove. I helped remove the meat from the skull before she took over. Charleston, South Carolina!

@higherrealms5309 3 года назад

My mom used to love this, it’s still a no for me, but watching this reminds me of her 🙏🏼

@alyssakent9925 Год назад

Thank you for this video. I have a pigs head in my freezer… we had so much other meat to deal with that I just froze the head than came across head cheese and really want to try it but it’s intimidating, this vid made it less scary to tackle.

@jodsterf 4 месяца назад

very well done....looks delicious. i'm reducing my broth right now

@callalily5952 Месяц назад

Great video and recipe! Thank you for showing the real process to us! My mother made it from turkey meat and pork meat, no heads or feet. Of course she had to add gelatin to solidify the dish, but it was as delicious. The only reason heads and feet are used in making this, so you don’t waste any bit of the pig that you raised yourself! If you have to buy meat, don’t waste your money on the head and ears😂.

@KAFKUBA Год назад

Steve Correll can really cook! My Czech grandma used to make this. I wasn't a fan then but i bet I'd like this.

@Bazerkly 2 года назад

For once Head Cheese that I would consider eating!

@barbaralucero2772 10 месяцев назад

My great grandma made head cheese...so very good, just comfort food.

@user-jc4yv7eg7c 7 месяцев назад

Can’t find it anymore here in California. Used to buy it in the ‘70’s but no more. If I had a big kitchy like yours I’d make me some. Looks so delicious 😋

@myopinion1705 2 года назад

Just the way you talk n sound it's soothing n to watch extra soothing....for some reason

@lucyflorey9152 4 месяца назад

I remember as a little girl in the 50s, our neighborhood, in the country, had a hog butchering day. They had already killed the hogs and had them hanging in cold weather. This hanging let the meat tenderize. They had drained and kept the blood for blood pudding. But I remember hogs heads in galvanized tubs waiting for the headcheese making. The fat on the hogs would be rendered. The skin on the fat would be crispy after the rendering. The crispy skin was called cracklins. We didn't have snacks like potato chips so cracklins were really good.

@brigzthemostHigh 3 года назад

We call it brawn here in new zealand. Tis a favourite among hunters here

@grancito2 3 года назад

I lived there many years ago, and brawn could also be made from cow head, I believe. Also an expression there, was "more brawn than brains", for a dumb person.

@cristelahernandez7488 3 года назад

You made it so beautifully delicious looking that I wanna start making it wright now so I can enjoy it too 😋

@Blodgal 3 года назад

I love me some head cheese, some pickled red onions, and your set.

@andrewhite2742 3 года назад

i live in the u.s. virgin islands and they don't have head cheese here. i love this recipe. thanks.

@Screamingtut 3 года назад

I wish I was back east in NH/MA I used to get it from an old fashion German Bucher, I'm in Southern Oregon cannot find it. my mom was German (born there) she used to make it. Yum yum

@petersieben8560 3 года назад

Thank you for posting, excellent !

@scotsmanofnewengland7713 8 месяцев назад

Head Cheese was on my Bucket List and then it happened. I was at a local Italian deli and there it was in the meat case. I asked the butcher what he thought about the cheese. He sliced me a slice and was i surprised the taste it had. A lot better than what I excepted. I just ordered 1/4 lb of it for I wanted to make some sandwiches and if good I’ll be back for more. Thanks for the video.

@710LENNY 3 года назад

This is what you need when you want a break from bone broth. All that glorious collagen.

@Gesundheit888 4 месяца назад

I love hog head cheese with a good amount of finely sliced sweet onion on top, some vinegar poured over it, and black pepper. Optional a slice of dark German sour dough rye bread.

@vonmajor 9 месяцев назад

Good tasing and the fact that all that collagen and other amino acids in that mix are so healthy as in supporting all the connective tissues of your body. My mom made a recipe based on caraway and slightly tart with vinegar. Great tasting!

@vonmajor 8 месяцев назад

@@StirlingVideoLounge Thanks ! More likely a German version my mom made.