How I Made Hog Head Cheese

It’s been a few years since I made head cheese. I had some pork skins frozen from when I had removed them from a couple of pork bellies awhile back. I used Prague powder to cure the meat so the head cheese would last 2 weeks or longer in the fridge. Here’s how I made hog head cheese:

4 pounds pork butt meat
2 pounds pork skins
2 onions
1 bell pepper
1 bunch green onion
1 bunch parsley
2 teaspoons Prague powder
Cajun seasoning


Cut meat into 1-inch pieces. Mix with skins. Season with whatever you like and your Prague powder. Let sit in fridge for 3 days to cure.




Dice onion, bell pepper, white parts of green onion. In a stockpot, add meat, skins, and veggies. Cover with water. Simmer, for 3-4 hours. The meat will be falling apart.




Strain the meat from the liquid. Pull out the skins and grind them in a meat grinder. Add the ground skins back to the meat.

You can chop the meat with a knife or run it through the grinder with the skins. I opted to give it a rough chop so I would have larger chunks.




Taste the meat. Season as needed.

Add the parsley and green part of the green onions to the liquid and boil for a couple of minutes to get the rawness out of the parsley and onion. Add the meat back to the pot, mix well.



Transfer into small containers. Let sit until room temp and then place in fridge overnight.