Tête de Cochon (French Canadian Head Cheese)
November 09, 2011
"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."
- 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
Boil meat until very tender, a couple of hours at least, adding water when necessary, ensuring meat is always just covered with liquid.
Remove hocks from stock and set aside to cool.
Strain stock and return to pot.
Add onion powder and garlic powder to stock.
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.
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.
You can also pour this into collagen sausage casings instead of loaf pan.
Tips & Variations
No special items needed.