What is head cheese?

Head cheese is a type of terrine or meat jelly that originated in Europe. Despite its name, it doesn't contain any dairy products. Instead, it's made from the flesh of the head of a pig or sometimes a calf or sheep, and it's set in aspic—gelatin derived from meat. In some traditions, the ears, feet, and even tongue might be included, but not the brain. The dish is sometimes flavored with onions, black pepper, allspice, bay leaves, salt, and vinegar.

The process involves simmering the meat to tenderize it, then removing the bones and combining the meat with the broth, which naturally forms a gelatin as it cools. This mixture is poured into a mold or loaf pan and allowed to set, creating a firm, sliceable dish. Head cheese is often enjoyed cold and sliced, as part of a charcuterie board, in sandwiches, or as an appetizer.

Variations exist across different cultures, often with unique names or additional regional ingredients. For example, in German cuisine, it's known as "Sülze," in France as "Fromage de tête," and in Italian as "Coppato." Each variation offers a distinct taste and texture, often reflecting local culinary traditions.