Varieties

United Kingdom: In England, head sausage is referred to as brawn or, (in Norfolk), pork cheese; in Scotland, head cheese is known as potted heid (potted head of a cow, pig or sheep; the similar potted haugh/hough made from the shin of the animal). ;Pennsylvania, United States: In the Pennsylvania Dutch dialect, head cheese is called souse. Pennsylvania Germans usually prepare it from the meat of pig's feet or tongue and it's pickled with sausage.

Limburg : In Limburgisch it's called hoofdkaas, meaning head cheese, and is eaten on bread or with Limburgisch sausage as a starter. There's a red, sweet variety and a slightly more acidic, grey variety. The red one can be compared to Brabantic zult. Sülze and Presskopf are also found in Limburg though the Sülze is less acidic whereas the Presskopf often contains peppers and is eaten on wholemeat bread. ;Brabant : In Brabantic it's called zult and is quite red and sweet. A pig's foot provides the gelatin and it contains less vinegar.

Korea: In Korea, head cheese is referred to as Pyeonyook, or pressed meat, usually from the head of the pig. ;France: Referred to as fromage de tête,tête fromagée (which translates as "cheesed head") or pâté de tête.

Louisiana, United States: The highly seasoned Hog's Head Cheese is very popular as a cold cut or appetizer. A pig's foot provides the gelatin that sets the cheese, and vinegar is typically added to give a sour taste. It is something of a staple of soul food, and may also be known as souse meat or simply souse. ;Croatia and Serbia: This meal is generally known as hladetina, and is commonly produced after the traditional slaughter of pigs. A rather strongly seasoned version of this meal is called tlačenica or švargla (the latter being a corrupted loan-word from German). The name švargl is used for a variant where the chopped parts are stuffed inside the pig's stomach, similar to Scottish haggis.

Germany: Here it's known as Sülze or Presskopf. German Sülze can have a tangy flavor due to the addition of pickles or vinegar. It usually takes the form of a rectangular loaf, which is then sliced into individual portions. There is usually a white variety and two different red ones, with or without beef tongue. In 1410 sulcze is already mentioned in old documents of the Counts of Katzenelnbogen, made by women and in 1430 the butcher's wife prepares the head cheese.

Genoa, Italy: A similar preparation goes by the moniker testa in cassetta, literally 'head in a box'. ;Denmark and Norway: Sylte, a pork head cheese seasoned with allspice, bay leaves, and thyme, is part of the traditional Christmas smorgasbord, served on rugbrød with strong mustard and pickled beetroots. Sylte is often prepared from other pork cuts than the head, especially the leaner versions.

Latin America: Head cheese is very popular and is usually referred to as Queso de Cabeza, specifically Queso de Puerco in Mexico. In Peru and Costa Rica, it's also known as Queso de Chancho. ;Brazil: In Brazil, head cheese is very popular among the gaucho population and is commonly known as Queijo de Porco (Pig Cheese).

Estonia: Sült, similar to the German or Croatian dish (the name is a loan as well), but usually less seasoned and made from higher quality meat. Sometimes carrots or greenstuff are added. ;Poland: In Poland, head cheese is referred to as salceson, a name possibly derived from saucisson, the French word for a type of sausage. There are several varieties of salceson which depend on the ingredients: Black Salcesson which contains blood, White Salcesson made with a mixture of seasoned meats without blood, and Ozorkowy (Tongue) Salcesson where the major meat component is tongue.

Hungary: A variant of head cheese is disznósajt ("pig cheese") where the chopped parts are stuffed inside the pig's stomach, similar to Scottish haggis. It is made by fillig the the bladder of the pig with mixed small meat (especially from the head of the pig), bacon pieces, which were cooked in spicy water. Regularly is it smoked like the sausages and the ham. There are many spices used, but the mainly Hungarian Paprika.

Romania: It is called "TOBĂ" (same word as for "drum"). Not necessarily made of head meat. Different people may make it from different kinds of meat. ;Ukraine: In Ukraine, head cheese is quite popular. One may have head cheese for major occasions such as Christmas. Head cheese is also popular in the Jewish community.

Czech Republic: In Czech Republic, the huspenina or in German sulc is made from pig's heads or legs. Other ingredients are onion, pepper, newspice, bayleaf, vinegar, salt, carrot, parsley, celery and eggs ;Vietnam: In Vietnam around Tết, giò thủ is made in celebration for the New Year. It is a traditional snack made of fresh bacon, pig’s ears, garlic, scallions, onions, black fungus, fish sauce and cracked black pepper. Traditionally, giò thủ (pork head meat pie) is wrapped in banana leaves and compressed in a wooden mold until the gelatin in the pig’s ears causes it to stick together.

Notes and references

Further Information

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