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 Tête 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.)