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Started By
Message
Y/N: Hog’s Head Cheese
Posted on 11/22/24 at 5:06 pm
Posted on 11/22/24 at 5:06 pm
I have loved it since I was a kid, but went several years without having any. There are two different guys near me now who make their own. One just does it occasionally and gives or sells cheap to friends. The other makes a batch practically every weekend and sells it via Facebook.
Both are absolutely delicious. Nothing like a hog’s head cheese sandwich with nothing but bread and mayo. I think there was a big gap in my eating it because the store bought stuff had gotten really subpar.
You guys fans, or do you (like many) think it’s gross based mainly on the name?
Both are absolutely delicious. Nothing like a hog’s head cheese sandwich with nothing but bread and mayo. I think there was a big gap in my eating it because the store bought stuff had gotten really subpar.
You guys fans, or do you (like many) think it’s gross based mainly on the name?
12
Posted on 11/22/24 at 5:28 pm to High C
I love it. It was the go to snack watching football with my dad growing up
Posted on 11/22/24 at 5:46 pm to High C
quote:
Nothing like a hog’s head cheese sandwich with nothing but bread and mayo.
Yep. If I was in the White House, I would still eat these.
Posted on 11/22/24 at 6:00 pm to High C
It's absolutely delicious. Try laying a big slab on a bowl of grits and lemme know what you think.
Posted on 11/22/24 at 6:16 pm to High C
Y
Posted on 11/22/24 at 6:30 pm to High C
I've always been a fan and love it on crackers with a bit of Creole mustard.
I made some myself using a couple hog heads and some trotters for the additional gelatin last year and it came out pretty good. If I make some again this winter I'll tweak the recipe a bit to get more heat zing in it.
There's lots of recipes on u-tube that skip using the heads and just go with pork roasts for the meat since it is a bit more work to get the heads cleaned up to use and a lot of folks find it kind of gross to deal with that.
I made some myself using a couple hog heads and some trotters for the additional gelatin last year and it came out pretty good. If I make some again this winter I'll tweak the recipe a bit to get more heat zing in it.
There's lots of recipes on u-tube that skip using the heads and just go with pork roasts for the meat since it is a bit more work to get the heads cleaned up to use and a lot of folks find it kind of gross to deal with that.
Posted on 11/22/24 at 7:19 pm to High C
love it
Ronnie’s mild on a saltine with yellow mustard
Ronnie’s mild on a saltine with yellow mustard
Posted on 11/22/24 at 7:42 pm to gumbo2176
Trotters lol! It’s ok to say feet
Posted on 11/22/24 at 7:56 pm to High C
We called it Souse. I like it.
Posted on 11/22/24 at 8:02 pm to High C
Yep, I'm down.
Posted on 11/22/24 at 9:35 pm to High C
I love it with plain white saltines but that’s it.
Do not like it as a sandwich. And absolutely hate it on grits.
Do not like it as a sandwich. And absolutely hate it on grits.
Posted on 11/22/24 at 9:39 pm to High C
quote:
I have loved it since I was a kid
Big Yes here. I just pulled a package of Kartchner's from the freezer.
This post was edited on 11/22/24 at 9:42 pm
Posted on 11/23/24 at 8:24 am to High C
I like it but I don't like everybody's. The Manda one is crap.
Franks in Des Allemands makes a really good one, I get the spicy. They only make it in the winter months.
I also like the store made one from Majorias in Luling. They make it year round.
Bourgeois is decent but I think they grind it too much, it's more like a potted meat texture to me.
Franks in Des Allemands makes a really good one, I get the spicy. They only make it in the winter months.
I also like the store made one from Majorias in Luling. They make it year round.
Bourgeois is decent but I think they grind it too much, it's more like a potted meat texture to me.
Posted on 11/23/24 at 9:41 am to Trout Bandit
quote:
Try laying a big slab on a bowl of grits
Posted on 11/23/24 at 10:38 am to USEyourCURDS
hoghead cheese also makes an excellent bahn mi ingredient
Posted on 11/23/24 at 1:12 pm to cgrand
Cut it into 1/2" square by 2 1/2" long strips, freeze the strip then wrap it in egg roll wrappers or philo dough and fry them.
Posted on 11/23/24 at 1:13 pm to cgrand
quote:
cgrand
Looked for you at the market this am...
Posted on 11/23/24 at 1:28 pm to Kim Jong Ir
quote:
Kartchner's
The GOAT
Posted on 11/23/24 at 8:54 pm to High C
It’s fun to make yourself and not as hard as it seems.
I like it on captains wafers
I like it on captains wafers
Posted on 11/25/24 at 1:43 am to Trout Bandit
quote:
Try laying a big slab on a bowl of grits and lemme know what you think.
A few very thin slices across a pizza and then broiled is
*chef's kiss*
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