Hoghead Cheese

no. but, we get turkey cheese here at work once a week and it is much better.

thanks, would Preciate it

Not the receipe you are looking for but drive to Prairieville and go to Vellions on Hwy 44, he has some great head cheese and his andoullie is out of this world

sounds good but I am not a fan of a big loaf of Jello'y meat. 10 packs? Does it come out as alot of gell?

4 LBS. Boston butt roast
1 LG. Onion Chopped
About 2.5 lbs Pork Skin
1 cup parsley ( 1 C. Shallots
1 C. Bell Pepper
all chopped
2 to 3 tablespoon of vinegar.
Salt, Red Pepper, and Black Pepper to taste
2 Tablespoon Garlic
(I used garlic all chopped from jar, you can get it from walmart.)



Cut pork skin about 4 or 5 inches square. Cut roast in about 1 inch thick pieces.
Put all meat and skins in to a big pot, a gumbo pot is good.
Put all seasonings in the pot, except vinegar and hot sauce.
fill up with water about a inch or 2 above the meat and skins.
Cover with a small crack and cook for about 2 hours.
Take out skins and let cool to ground up; After you ground up skin put back in to pot,
if meat is tender (falling apart) remove and let cool,
tear meat apart in to little pieces then put back in to pot.
At this time add hot sauce and vinegar.
after you do this leave pot uncover to let water go down.
After the water is boil out, let cool far about a ½ hour then put in pans.
When they get to room temp. put them into the Icebox.

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Hoghead Cheese
Yall got any good recipes

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Here's mine: Ingredients for the first cooking: 2 Boston Butt roasts, 4 feet, 1 package of ears(optional), 1 onion(halved), 4 stalks of celery, and 4 bay leaves. Add all ingredients to a large pot with enough water to cover. Bring to a low boil and cook until the meat is done and about to fall off the bone....about 2 to 3 hours.Remove all meat from the liquid, cool, debone and chop pretty fine. Remove all of the fat you can.I use a 60 quart pot with a basket to make the removal of the meat easy. I discard the feet, ears, boiled veggies and bay leaves.At this point, I boil the remaining stock to reduce it's volume by at least 1/2 or more. Then, cool the broth and remove all accumulated fat from the top of the stock. I like to cool it overnight if possible. After you've skimmed all the fat, you're ready for the second cooking. Ingredients:3 onions, diced, 6 celery stalks, diced, 2 bell peppers, diced, 4 or more chopped, fresh Jalopeno peppers, @8 cloves of crushed garlic, 1 tablespoon each of Thyme, Oregano and Basil,1/2 cup each of Worchestershire sauce and lemon juice, 1 bunch fresh flat leaf parsley, 2 bunches green onions, 1 large jar stuffed green olives(rough chopped), 2 or 3 large jars of pimento peppers, and 3 or 4 packs of plain gelatin.I use Tony's, and red and black peppers to season to taste. Method: In a smaller pot, I use a 22 qt. pot, add the meat and all ingredients EXCEPT the olives, parsley, green onions, pimento and gelatin to enough of the broth to make a very,very thick stew. Bring to a low boil and simmer ...stirring well to prevent sticking. Over season with Tony's until the salt taste right to you, the add extra red and black pepper to taste.It needs to be a bit on the salty and hot side before you mold it. When you've reduced the liquid content to make this one very thick product, add the olives, parsley, green onions,pimento and gelatin.Mix well and pour into molds to set , preferably over night.All measurements are approximate. Serve with crackers and a bottle of good pepper sauce.

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a little too much work for me but I would love to buy a pound from ya

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Treat it like a drinking game, grab a bottle of red or a few 6 packs and get after it.

bump