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Chef with red wine glass


Head cheese is a home-style product which developed as a means to use all of the variety meat generated by home slaughter. Many people like it as a luncheon meat or a snack item.


    • 10 lbs. head meats, tongue, heart, feet or other meats
    • 6 oz. fresh onions  (1 cup)
    • 5 oz. cider vinegar (5%)  (5 oz.)
    • 2.4 oz. salt  (5 Tbs.)
    • 0.8 oz. white pepper (2½ Tbs.)
    • 0.35 oz. marjoram (2 Tbs.)
    • 0.6 oz. sugar (1½ Tbs.)
    • 0.1 oz. black pepper to taste (if desired)  (1½ tsp.)
    • 3 oz. chopped pickle (optional) (1 cup)


Clean head thoroughly, removing all hair and scruff; skin out snout and lower jaw and remove jaw bones.

Cut remaining portion of head into large pieces and place in large container for cooking.

The tongue, heart and feet (properly cleaned) may also be included if desired.

Cook until the bones can be easily removed, drain and save broth.

Debone and grind meat through 1/4-inch plate. Large pieces may be cut into squares instead of grinding.

Chop or grind onions and add with vinegar and spices to ground meat.

Mix thoroughly and add back cooking broth to make a slurry.

Fill into containers of desired size and shape and chill.

Resulting product is usually served cold.

Keep refrigerated.

University of Georgia Cooperative Extension, National Center for Home Food Preservation




   Other Meats & Game    ·    Tips for Making Sausage at Home    ·    Offal and Variety Meats    ·    Cotto Salami (Italian)    ·    Head Cheese or Souse    ·    Head Cheese, Bizarre Foods    ·    Polish Sausage (Kielbasa)    ·    Armadillo, Baked of Barbecued    ·    Armadillo in Mustard Sauce    ·    Bear Roast    ·    Beaver, Country Style    ·    Buffalo Tongue with Capers    ·    Bison (Buffalo) & Black Bean Chili    ·    Bison (Buffalo) Stroganoff    ·    Buffalo Chili, Bison Chili    ·    Buffalo (Bison) Loaf    ·    Buffalo, Deviled Bison Burgers    ·    Buffalo, Spice Rubbed Steaks    ·    Buffalo, Portobello Tenderloin    ·    Burgoo Recipe    ·    Burgoo, Kentucky Burgoo    ·    Elephant Stew    ·    Frog Legs, Crispy    ·    Frogs, Crunchy Frogs (1866)    ·    Frog Legs with Mushrooms    ·    Frog Legs In White Wine    ·    Goat, African Goat Stew    ·    Goat, Curry Goat    ·    Goat, Piedmontese Leg of Kid    ·    Mopane Worm    ·    Muskrat, Smothered in Onions    ·    Opossum & Sweet Potatoes    ·    Possum Roasted (1913)    ·    Rattlesnake Dijon    ·    Wild Boar with Olives    ·    Wild Game Polish Sausage   

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