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headcheese recipe

Hog Headcheese

Author: Larry White
Making hog head cheese without the head is about honoring tradition without intimidation and fuss. Whether you use wild boar or domestic pig, a slow cooker or stovetop, you’re crafting a dish rooted in heritage, flavor, and full-on pork appreciation.
5 from 7 votes
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Course Appetizer
Prep Time30 minutes
Cook Time3 hours
Resting Time12 hours
Servings: 8 People

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.

NOTES

Notes for the Meat:

You can use domestic pig (what you’ll find at the grocery store) or wild boar if you can access it. Wild boar has a richer, slightly gamier flavor that really stands out in a simple dish like this. 
Just make sure you're using the right cuts so that the meat mixture has the natural gelatin it needs to set properly.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!