Hog Head Cheese (Festival)

Hog Head Cheese is a classic Southern delicacy that transforms humble pork cuts into a luxurious, gelatinous terrine. By slow-cooking pork meat and pig's feet, you extract a rich, flavorful broth that naturally sets into a firm, jellied consistency. The result is a spreadable, savory treat with tender bits of meat suspended in a clear, seasoned aspic. This dish is perfect for slicing onto crackers or serving as a unique appetizer at potlucks and festivals. It offers a distinct texture and deep, savory flavor profile that is both comforting and sophisticated.

Cuisine: Cajun

Courses: Appetisers

Difficulty: Advanced

Servings: 1

Calories: 50.9

Dietary: Gluten-free

Description

Hog Head Cheese is a classic Southern delicacy that transforms humble pork cuts into a luxurious, gelatinous terrine. By slow-cooking pork meat and pig's feet, you extract a rich, flavorful broth that naturally sets into a firm, jellied consistency. The result is a spreadable, savory treat with tender bits of meat suspended in a clear, seasoned aspic. This dish is perfect for slicing onto crackers or serving as a unique appetizer at potlucks and festivals. It offers a distinct texture and deep, savory flavor profile that is both comforting and sophisticated.

Ingredients

10 cup Water
2 1/2 pound Pork meat
1 Pig's foot
2 teaspoon Salt, divided
3/4 pound Onions, chopped
1 tablespoon Parsley flakes
1 tablespoon Celery flakes
1 cup Green onion, chopped
1 teaspoon Black pepper
3/4 teaspoon Red pepper

Directions

1
Pour 10 cups of water into a large 5-quart saucepot.
2
Add the pork meat, pig's foot, and 1 teaspoon of salt to the pot.
3
Bring to a boil, then reduce heat and simmer until the meat is very tender and the pig's foot can be easily deboned, approximately 2 to 3 hours.
4
Continue cooking until the liquid reduces to approximately 3 cups.
5
Add the chopped onions, parsley flakes, celery flakes, chopped green onions, remaining 1 teaspoon of salt, black pepper, and red pepper to the pot.
6
Simmer for an additional 3 minutes to infuse the flavors.
7
Remove the meat and pig's foot from the liquid and set aside to cool slightly.
8
Reserve the seasoned cooking liquid in a clean bowl.
9
Carefully remove all bones and gristle from the cooled meat and pig's foot.
10
Place the deboned meat into a food processor bowl.
11
Pulse the meat until it is finely chopped but not pureed; it should retain some texture.
12
Mix the chopped meat thoroughly with the reserved seasoned liquid.
13
Pour the mixture into a 9x13x2 inch baking pan, ensuring it is evenly distributed.
14
Refrigerate the pan uncovered for at least 8 hours or overnight until the mixture is completely firm and set.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 50.9kcal

% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.9g5%
Cholesterol 15.1mg6%
Sodium 663.8mg28%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.2g1%
Sugars 0.4g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hog head cheese, pork terrine, cajun appetizer, pigs feet, aspic, gelatinous, slow cooked, southern food, pork spread, traditional recipe, party food, potluck dish, head cheese, pork broth, set aspic, cracker topping, pork scraps, gelatin rich, savory terrine, chilled dish

Read it online: https://www.chefs-mate.com/recipe/hog-head-cheese-festival/