Tête de Cochon (French Canadian Head Cheese)

12
Servings
25m
Prep Time
3h
Cook Time
3h 25m
Ready In

Recipe: #2283

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."

Original recipe yields 12 servings
OK

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 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 & Variations


No special items needed.