Hog Head Cheese

60 servings Prep: 30 m Cook: 2 h Total: 2 h 30 m Advanced
5.0/5 (8)
For those who want some hog head cheese (also known as “souse”) but can’t get to a boucherie or are away from home, you can generally find what you need to make this at most Chinese or Hispanic markets (or look for 99 Ranch market stores). The pig’s foot provides the gelatin that sets the cheese. Served on crispy crackers, it’s quite good.

Ingredients

60 servings
  • 10 cups water
  • 2 1/2 lbs pork meat or the hog's head
  • 1 pig's foot
  • 2 tsp salt
  • 3/4 lb onions, chopped
  • 1 tbsp parsley flakes
  • 1 tbsp celery flakes
  • 1 cup chopped green onions
  • 1 tsp black pepper
  • 3/4 tsp red pepper

Step-by-Step Instructions

  1. Clean the hog head by removing eyes, ears and brains. Saw into 4 pieces.
  2. Measure water into 5-quart saucepot. Add the hog head, pork meat, pig’s foot, and 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer until meat is tender and the pig’s foot and head can easily be boned, about 2 hours. Approximately 3 cups of liquid should remain in saucepot.
  3. Add chopped onions, parsley flakes, celery flakes, chopped green onions, and the remaining teaspoon of salt, black pepper, and red pepper. Cook for about 3 minutes.
  4. Remove the meat from the liquid (but reserve the liquid). Debone the meat, discarding bones and any unwanted tissue. Place meat in the food processor, chop well but don’t puree.
  5. Mix together the chopped ingredients and the reserved liquid. Pour into 9x13 pan. Chill thoroughly until set (at least 4 hours or overnight), and serve on crackers (I like it with saltines) or with boudin.

Common Problems and Solutions

Q: Why isn't my head cheese setting properly?

A: The pig's foot is essential—it provides the natural gelatin needed to set the mixture. Make sure you simmer it long enough (about 2 hours) until the foot is completely tender and falling apart. Also ensure you have approximately 3 cups of liquid remaining; too much liquid will prevent proper setting.

Q: Can I skip the food processor?

A: You can chop the meat by hand with a sharp knife, but it will take longer. The key is to chop it fine without turning it to mush—you want texture, not paste. A meat grinder set to coarse also works well.

Q: How long does hog head cheese keep?

A: Stored in an airtight container in the refrigerator, it will keep for up to 1 week. You can also freeze portions for up to 3 months.

Tips and Techniques

The natural gelatin from the pig’s foot is what makes this set—don’t skip it. When deboning, work while the meat is still warm but cool enough to handle; it’s much easier than waiting until it’s cold. Taste the liquid before mixing with the meat and adjust seasoning if needed—this is your chance to get the flavor just right.

Ingredient Substitutions

  • hog's head: 2 1/2 lbs pork shoulder or pork butt
  • pig's foot: 2 envelopes unflavored gelatin
  • fresh onions: dried minced onion (3 tablespoons)

Equipment Needed

  • 5-quart saucepot or large pot
  • Food processor or meat grinder
  • 9x13 inch pan
  • Sharp knife for deboning
  • Saw or heavy cleaver (if using whole hog head)

Historical Context

Head cheese (fromage de tête de cochon) is a testament to the Cajun philosophy of using every part of the animal. Brought from France and adapted in Louisiana, it became a staple at boucheries where nothing from the hog went to waste.