Did you know that you can make the old-school staple known as hog headcheese without actually using the head? Hog headcheese is truly a versatile dish. I was in awe the first time I saw my uncle pull a whole pig’s head from his rusty old large pot.
It was a summer afternoon in North Carolina, where even the air feels sticky, but the smells from the kitchen made you forget all about it.
And it did. My family was making homemade head cheese, just like their parents used to. It was good food, healthy food, made from every part of the pig, nothing wasted, everything utilized. While I respect tradition, sometimes I need to make food that doesn’t freak my kids out.
And I also don’t have the counter space in my tiny kitchen to process hog heads. So I set out to recreate the deep flavor and melt-in-your-mouth texture of that old-school hog’s head cheese, without having to wrestle a literal pork head on my small counter.
This version uses accessible cuts like pork shoulder, pig feet (or pork shanks) to give you that same satisfying, sliceable snack without the family drama.
It’s for the curious cook, the adventurous soul, and anyone wanting to make their own head cheese without scaring the little ones.
What Is Hog HeadCheese?
Despite the name, there’s no cheese involved. Hog head cheese, also called souse meat or brawn in some regions, is a savory pork mixture set in its natural gelatin. Traditionally made with the head meat of a pig, it’s seasoned with bold spices, vinegar, and herbs.
We’re swapping the pig’s head for more approachable cuts that still get the job done.
How do I know it’s done cooking?
The pork shoulder should be easily pierced with a fork, and the meat on the shanks should be about to fall off. There is no set time, so I recommend poking the shoulder and pig feet with a knife or fork at around the 2 hour mark. Don’t rush it; low heat and time are your best friends here. If you’re using a slow cooker, check at the 6-hour mark.
Tips & TroubleshootinG HEADCHEESE
Why didn’t it set?
This is one of the most common questions I get when folks try hog head cheese for the first time. If your finished product didn’t firm up, it likely didn’t have enough natural gelatin. Ensure you’re using pig feet or shanks, which provide the collagen that sets the loaf. You can also add unflavored gelatin to the cooking liquid to help it thicken up. Just be wary about using too much. It can actually make your loaf a bit too stiff.
My liquid is too salty or spicy, what now?
No stress. If the cooking liquid tastes over-seasoned after you’ve reduced it, you can adjust it. Add enough water to the reduced liquid until it tastes just right. Sprinkle around one teaspoon of unflavored gelatin into the warm liquid and stir to dissolve. Pour a little of the liquid onto a plate and place it in the refrigerator. If the liquid sets and is relatively firm, you can proceed with the recipe. If it doesn’t set, repeat the steps again.
Can I add other spices or herbs?
Absolutely. Think of this as a base recipe. You can swap out the herbs and vegetables. I like to add leeks and green onions on occasion. For a wintery flavor profile, try adding nutmeg and ground allspice.
Can I freeze HEADCHEESE?
Yes, but with some caveats. Once fully set, wrap your pork mixture tightly in plastic wrap or vacuum seal it. Store in an airtight container so that it doesn’t become disfigured. It’ll keep for about two months. Thaw in the fridge overnight. Note: the texture may change slightly upon thawing, becoming a bit looser. Still, it’s perfectly safe and will taste great.
Tools You’ll Need
- Large pot or slow cooker
- Slotted spoon
- strainer or cheese cloth
- large bowl
- Loaf pan or terrine mold
- Plastic wrap
- 1 envelope unflavored gelatin (optional, for extra firmness)
I like to eat mine as a headcheese sandwich topped with gremolata.
More hog and charcuterie Recipes
Lastly, if you try this headcheese recipe, leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Hog Headcheese
Ingredients
For the Pork
- 4 pig trotters or feet
- 3 pounds whole boneless pork shoulder
Seasonings
- 8 garlic cloves
- 1 teaspoon back peppercorns
- ½ tsp red pepper flakes, optional
- 3 bay leaves
- 1 onion, cut in half
- 1 bundle of herbs, tied (fresh parsley, rosemary and thyme)
- 3 tablespoons red wine vinegar
- 2 carrots peeled
- 2 stalks of celery cut in half
For Finishing
- 3 cups reduced cooking liquid
- kosher salt, as needed
Instructions
Cook the Pork
- Place the pig feet, pork shoulder, and seasoning ingredients into your largest pot. Cover everything with cold water, making sure everything is fully submerged. Bring it up to a rolling boil, then reduce the heat until you have a very slow simmer. Skim off any foam that rises. Simmer uncovered for 3–4 hours, or until the meat is fall-apart tender.
Cool the Meat and Reduce the Liquid
- Once the meat is tender, remove it using a slotted spoon or tongs and place it into a large bowl to cool at room temperature. While reserving, strain the cooking liquid through a fine mesh strainer or cheesecloth. Discard the seasonings and vegetables.
- While the meat is cooling, reduce the cooking liquid. Pour the strained cooking liquid into a clean pot. Skim off any visible fat. Bring to a simmer until the volume has reduced by half.
Gel Test
- Pour a few tablespoons of the reduced liquid onto a plate and chill in your refrigerator to check the strength of the gel. It should be slightly firm to the touch and not slide around on the plate. It should also spring back into shape when pressed with your finger; if it doesn't, reduce the liquid by 1/4 and repeat the test. Remember that you want to be left with between 2 and 3 cups of the liquid to ensure that you have enough to set the meat mixture.
- Taste for seasoning. Add salt to taste if needed. If you want to add any other seasonings, now is the time. But be very careful not to over-season.
Pick and Cut the Meat
- Remove all of the meat from the pig’s trotters and discard the bones, skin, and cartilage. Cut the pork shoulder into small pieces for a visually appealing terrine.
- Shred or chop the shoulder meat for more of a rustic look.
Mold & Chill
- Line a loaf pan or terrine mold with plastic wrap, letting the edges hang over enough so that it covers the terrine when folded.
- Add the pork mixture and pour in enough of the cooking liquid to just cover the meat. Fold the plastic wrap over the top of the mixture and gently press down to ensure all ingredients are covered.
- Place in the refrigerator overnight before slicing. If you don't plan on eating it the next day, you can also leave it in the refrigerator for up to a week.
To Serve
- Unwrap and invert onto a serving plate. Slice into thick slices and serve chilled or at room temperature. Crusty bread, crispy crackers, or a green salad tossed with your favorite vinaigrette are great served alongside.
- Tip: Use a slow cooker on low for 6–8 hours if you prefer a set-it-and-forget-it method.
