Tete de Cochon (French Canadian Head Cheese)

How to Make

• 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 the stock and return it to the pot.

• Step 4: Add onion powder and garlic powder to the 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 the loaf pan, slice, and serve.

• Step 11: You can also pour this into collagen sausage casings, instead of the loaf pan, or in empty cans as mentioned in the recipe intro.