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Homemade Headcheese

Headcheese: a tasty delicacy
5 from 5 votes


  • 1 pig head cleaned (I remove the cheeks and cure them just like my homemade bacon)
  • Water
  • Sea salt and pepper
  • Large stock pot
  • Filtered water


  • Put the head (frozen or fresh) into a gigantic stockpot (like a seriously, seriously large pot). Cover with filtered water.
  • Slowly bring the pig head up to a very low simmer. Place the lid on and allow the pig head to simmer on low for 24 hours. By the time the head is done, it will be falling apart into pieces.
  • Carefully remove the head from the stockpot and place it onto a large platter (reserve the cooking liquid). Let it cool before using your hands to pick the meat from the bones.
  • Place the meat into a large bowl. Season to taste with sea salt and pepper. Error on the side of a little extra salty since headcheese is typically eaten at room temperature or cool.
  • Bring the cooking liquid back up to a simmer. Continue to aggressively simmer the stock until the liquid has mostly reduced and is slightly thick.
  • Place the shredded meat into a pan (like a loaf pan). Pour the reduced liquid over the meat until the pan is full and the meat is submerged.
  • Refrigerate the headcheese until it is ‘set’. The liquid will set and result in a gelatinous loaf of… well… meat.
  • Serve the headcheese sliced cold alongside a nice, crusty bread. (Or however you want it!)
  • Eat within a week or freeze the loaf for later consumption.