Comments on: Wild Boar Testa – Don’t Call Me Head Cheese

By: Chef Derek

Chef Derek — Thu, 12 Apr 2012 21:56:14 +0000

This was just great! I grew up eating my Brother and GrandFathers head cheeses. As much hunting as I do, normally harvest 20+ deer and/or hogs a year< I never think of making cheese. You stirred more juices in my culinary meanderings… maybe I will present at the Farmers market and see what response I get.

By: Tête Pressée - Notes From Home Plates

Tête Pressée - Notes From Home Plates — Mon, 15 Aug 2011 13:25:53 +0000

[...] feelings of doom for what was to come. When researching this project I’d come across a post by Hank Shaw in which he was making head cheese. He called picking the meat off the head [...]

By: Kathy

Kathy — Tue, 16 Nov 2010 05:21:16 +0000

I was actually looking for uses for pork stock (although I think I could figure out ways to use it up), when I stumbled upon Alinea’s blog, then your’s (which I’ve read thru Elise’s blog).

My husband threw a cochon d’lait for me this past weekend for my upcoming bday. I love hogs head cheese ( I prefer pork glace, but), so he boiled the head w/ the feet, & picked all the good stuff – cheeks, tongue- & placed it in the fridge for me. the next day, I tackled it. The leftover bones from the pig (I haven’t asked what happened t the pig’s head , I assume it went on the fire; nobody is adventurous enough to eat the brains), went into a stock pot w/ veggies to make a stock. Used that in addition to the “pickings” to make myself a fine pork glace. IN south louisiana, green onions & parsley are essential, and are the finishing touches, stirred in at the last minute. I think I overcooked mine, actually, but ended up with 12 mini-loaf pans of very delicious pork glace (hog’s head cheese). I am actually lying to people, telling them it didnt’ come out very well in order to keep 3 of the pans in the freezer for myself- all that hard work! the other 8 are gone. there are enough people who really enjoy the stuff, even knowing that it really was made from the “head”.
at our local grocery store (not big chains), they actually have small-manufactured hog’s head cheese for sale, I’m guessing because of the upcoming holidays. Some are obviously spicy, some simply seasoned w/ black pepper & salt. It’s not something people talk about, but.
One of my mini-loaf pans of glace is going to a lady I work with who shared someting with me a few years ago. She made “head cheese” using turkey necks that were on sale. Same seasonings & ingredients, different animal. It was delicious! I’ve actually thought about trying her recipe, but didn’t think I would have enough “takers”. Now, I know better! Thanks for enjoying real food with us!
Enjoy your posts on Simply Recipes. Happy Thanksgiving!

By: hank

hank — Tue, 16 Jun 2009 15:01:54 +0000

NTSC: Thanks for the tip! I will freeze this for later…

By: ntsc

ntsc — Tue, 16 Jun 2009 12:36:12 +0000

Oh and Lulu, I also have room in the fridge for a 24 qt stock pot. The 40 qt won’t fit however.

By: ntsc

ntsc — Tue, 16 Jun 2009 12:33:17 +0000

I freeze souse, which is in this family. Souse from Dietrich’s looks more like head cheese (that I am familiar with) than what they sell as head cheese. Both are delicious. Dear wife has put her foot down, don’t argue with a former book salesman with cleaver (and don’t call her a saleswoman), I am not to make this in her kitchen.

Try the brawn lightly scored with a sharp knife, both directions, with very finely chopped onion and a good vinegar. If you are into capers they will also add to this.

By: Peter

Peter — Mon, 15 Jun 2009 23:57:47 +0000

I helped a chef friend make some during the winter: http://quisimangiabene.blogspot.com/2009/01/its-slobberin-time.html
And it was most delightful on good crusty bread with mustard. Less gelatin is better, no doubt. Here’s another post I just read today: http://chadzilla.typepad.com/chadzilla/2009/06/hogs-headless-cheese.html

By: hank

hank — Mon, 15 Jun 2009 19:37:13 +0000

Adele: You must have gotten some crazy looks in the cafeteria. “Your eating WHAT?!”

Michael: Sorry, no testa for you — for now. It does not keep all that well, so I’ll have to make another batch down the road for you. Anyone know if you can freeze this stuff?

Tina: I’m not overly fond of scrapple, either. Taylor ham, on the other hand…

Brady: Next time I get a venison cheek, I will be sure to cure it for you!

Elise: Thanks for the info – I never really knew the answer to that one…

Angry Brit: I picked out most of the suspicious bits — I am not a big fan of testa that has things like bit of eyeball in it. Ew.

Lulu: Yes. Yes, I do.

By: Just Cook It

Just Cook It — Mon, 15 Jun 2009 06:38:11 +0000

Just found your blog through Nost To Tail At Home. Great post. Great blog.