How to Make Hogs Head Cheese

By Samantha Lowe

Hogs head cheese, also known as 'souse', is not the lactose-based concoction that the name implies. The 'cheese' is a Cajun specialty that comes from the desire to not waste any part of a slaughtered pig. A jelly that is traditionally created from boiling a pig's head, modern hog's head cheese usually is made from pigs foot and pork meat due the difficulty of finding a pig's head. Delicious when served on crackers or on an appetizer dish, hog's head cheese is simple to prepare.

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Though traditional hog's head cheese is created with a pig's head, pork meat and foot are the modern method of making it.

Step 1

Pour all the ingredients up until, and including, the black pepper into the 5-gallon stockpot.

Step 2

Place the pot on the stove. Turn the burner to medium-high heat. Bring the pot's ingredients to a boil.

Step 3

Reduce the heat to a simmer and cook for 2 1/2 hours, continuously skimming off any impurities and foam that comes to the surface.

Step 4

Remove the meat and feet from the liquid. Add the vegetables and gelatin. Simmer for five minutes, or until the vegetables are tender.

Step 5

Remove and discard the bones from the meat. Chop the meat finely before adding it back into the pot.

Step 6

Pour the mixture into the baking dish. Cover it with plastic wrap before placing it in the refrigerator. Let it chill overnight before serving.