Hog Head Cheese - made with pig feet and no grinder

So after suggesting making batches of head cheese at home using pig feet, I wanted to try it. I ran a simple batch just to see how it would work. It worked great and I’d recommend this technique to anyone.

I skipped the bell pepper and parsley, but I’ll include it in the recipe as I would normally use it. I used a disposable aluminum foil pan for the mold.

This recipe will cost less than $20 and give you plenty of head cheese.

2 pig feet
1 pound Boston butt meat
1 onion
1 bell pepper
1 bunch green onion
1 bunch parsley
Seasoning


The pig feet were split in half, so it was four halves or two feet. The grocery had cubed butt meat cheaper than any other meat, so I grabbed it. They left a lot of fat on, so I trimmed as much fat as I could and ended up with 1 pound of meat.

I put the feet in a pot, covered with water, and cooked it at a simmer/low boil for 1 hour. I wanted to cook the feet first to give the skin and all of the tissue time to break down.

I diced the onion, bell pepper, and white part of green onion. After 1 hour, I added the pork meat, onions, and bell pepper to the pot (with the feet) and cooked for 2 hours. Season the meat before you put it in and then add extra seasoning to the water.


After a 3 hour cook

I strained the meat and separated the liquid from the meat.

Pull the skin and bones out and discard. Set the meat aside and chop it with a knife. Taste the meat and add seasoning if needed.


Bones and skin


Meat before it was chopped

I put the green parts of the green onion and diced parsley in the liquid and let it coke to a boil to cook the rawness out. Then I put the meat back in the pot with the liquid.


The final product before transferring to a mold/container

Transfer the liquid and meat to a container. Let it sit until room temp and then place in fridge overnight.