Head Cheese

This traditional French Canadian recipe comes from the lovely ladies at DiversiTea.

Head Cheese is made neither with the head nor with cheese. Rather, this recipe uses the pork hock, a very tasty and economical meat that is frankly underutilized. I don’t know how it came to be known as TĂȘte en Fromage, but I do know that the meat from the head of the pig is absolutely delicious and could well be used in this recipe too.

  • Remove skin and as much fat as possible from one or more hocks
  • Cover with water
  • Chop 2 medium onion and add to the hocks
  • Add 2 tsp cinnamon, salt and pepper
  • Bring to boil then reduce to simmer and cover
  • Simmer until meat separates easily from bone (4-6 hours depending on size of hocks)
  • Remove bone and meat from broth (retain the broth). Pull away all meat and discard bone and any visible fat.
  • Break up the meat and return it to the broth. Simmer uncovered until most of the liquid has boiled away.
  • Taste and add more cinnamon, salt and pepper as needed
  • Use a hand blender to further break up the meat (almost to a paste)
  • Ladle into small containers and refrigerate. Next day it should be ‘spreadable’. (If not, you may return it all to the pot and simmer more if you wish.)