Head cheese (
Dutch:
hoofdkaas) or
brawn is a
cold cut terrine or meat jelly that originated in
Europe[
where?]. It is made with flesh from the
head of a
calf or
pig (less commonly a
sheep or
cow), typically set in
aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a
cheese and contains no
dairy products. The parts of the head used vary, and may include the
tongue and sometimes the
feet and
heart but do not commonly include the
brain,
eyes or
ears. Trimmings from more commonly eaten cuts of
pork and
veal are often used, with
gelatin added as a
binder.
Variations of head cheese exist throughout Europe and the rest of the world, with differences in construction and ingredients. A version pickled with vinegar is known as
souse.
[1] Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. Meat jellies made this way were commonly a
peasant food and have been made since the
Middle Ages. Modern head cheese recipes may require additional gelatin, or more often need to be reduced to set properly.