Tete de Cochon (French Canadian Head Cheese)
"This used to be made with the pigs head when I was a young child and lived on a farm. I remember all the neighboring farm wives would get together and bring their pig’s head and make this. I think back and wonder what today’s kids would think if they saw those heads all lined up on the table waiting to be boiled, lol. I now make it with pork hocks as I now live in the city and pigs’ heads are not readily available. To have a round loaf, press mixture into an empty can and allow it to cool completely. Remove the bottom of the can with a can opener and push the mixture out."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (419.9 g)
- Calories 714.7
- Total Fat - 43.9 g
- Saturated Fat - 13.4 g
- Cholesterol - 370.2 mg
- Sodium - 4417.8 mg
- Total Carbohydrate - 0.7 g
- Dietary Fiber - 0.1 g
- Sugars - 0 g
- Protein - 79.7 g
- Calcium - 84.6 mg
- Iron - 4.8 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Boil meat until very tender, a couple of hours at least, adding water when necessary, ensuring meat is always just covered with liquid.
Step 2
Remove hocks from stock and set aside to cool.
Step 3
Strain stock and return to pot.
Step 4
Add onion powder and garlic powder to stock.
Step 5
Remove all meat from hocks and cut into small pieces then return to stock; you will need approximately 3 cups of the stock, depending on the size of the hocks.
Step 6
Boil until thickened, about 45 minutes to an hour.
Step 7
Add kale or spinach, hot pepper flakes, salt and pepper and allspice
Step 8
Line a loaf pan with plastic wrap.
Step 9
Pour into loaf pan, cool and refrigerate until set, 3 to 4 hours.
Step 10
Release from loaf pan, slice and serve.
Step 11
You can also pour this into collagen sausage casings instead of loaf pan.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When picking out the pork hocks, make sure to get ones with a lot of meat on them.
- For extra flavor, you can add herbs like thyme, rosemary, or parsley to the stock.
- Substitute pork hocks with pork shoulder: Pork shoulder is a great substitution for pork hocks as it is more widely available in stores and is a much more affordable option. The benefit of using pork shoulder is that it is more accessible and less expensive than pork hocks.
- Substitute kale with cabbage: Cabbage is a great substitution for kale as it is also a leafy green vegetable and provides a similar texture and flavor. The benefit of using cabbage is that it is easier to find and less expensive than kale.
Vegetarian Head Cheese Substitute the pork hocks with 8 pounds of mushrooms, cut into small pieces. Boil until thickened, about 45 minutes to an hour. Add kale or spinach, hot pepper flakes, salt and pepper and allspice. Line a loaf pan with plastic wrap. Pour into loaf pan, cool and refrigerate until set, 3 to 4 hours. Release from loaf pan, slice and serve.
Roasted Potatoes with Bacon and Thyme - This dish is perfect for complementing the savory flavors of the Tete de Cochon. Roasting the potatoes in bacon fat and adding fresh thyme brings out the natural sweetness of the potatoes and adds a hint of smokiness to the dish, making it the perfect side to the Tete de Cochon.
Braised Carrots and Parsnips: This dish is a great complement to the Tete de Cochon. The sweetness of the carrots and parsnips is balanced by the savory flavors of the bacon and thyme. The slow-cooking method brings out the natural sweetness of the vegetables and creates a tender, flavorful side dish that pairs perfectly with the Tete de Cochon.
FAQ
Q: What is the best way to shape the head cheese?
A: To have a round loaf, press the mixture into an empty can and allow it to cool completely. Remove the bottom of the can with a can opener and push the mixture out. You can also pour this into collagen sausage casings instead of a loaf pan.
Q: How is head cheese served?
A: Head cheese is usually served cold, either sliced or cubed. It can be served as an appetizer, on a sandwich, or as part of a charcuterie board. It can also be used as a topping for salads, soups, and stews.
0 Reviews
You'll Also Love
Fun facts:
Tete de Cochon is a traditional French-Canadian dish that is still eaten today. It was also served to the French-Canadian troops during World War I.
The famous Canadian chef, Martin Picard, is known for his modern interpretations of traditional French-Canadian dishes such as Tete de Cochon. He has featured the dish at his restaurant Au Pied de Cochon in Montreal.