Homemade hog head cheese
YIELD
60 servingsPREP
15 minCOOK
45 minREADY
1 hrsIngredients
Directions
Measure water into 5-quart saucepot. Add pork meat, pig’s foot, and 1 teaspoon salt. Cook until meat is tender and pig’s foot can easily be boned.
Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, the remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes.
Remove meat from liquid. Reserve liquid. Remove bones from meat. Place meat in food processor bowl. Chop well but do not puree. Mix chopped ingredients and reserved liquid.
Pour into 9"x13"x2” pan. Chill thoroughly. Makes 60 servings of 2 Tablespoons each.
Comments
Can I cook the meat in a pressure cooker?
No it won’t have the right flavor.
CANNOT FIND IN NEW YORK CITY.
East Village Meat Market
139 2nd Ave.
New York, NY
Is it okay if I cut my onions medium?
My family use lots of White vinegar and their recipe
Mine as well
Awful.
For those who can't get pigs feet or hot head, use Boston but, and Knox unflavored gelatin...
Pretty good make sure if u r using a whole head to drain the blood still working on how to get mines hot without 2 much cayenne
Can this be frozen
I commonly freeze my sliced store bought headcheese. Just be aware that when it thaws it will release a significant amount of water. I deal with this by laying the slices on paper towel while they thaw. Of course the slice will be a bit drier, but condiments will fix this.