Fromage de Tête (Headcheese)

By James MacGuire

French Recipes

Charcuterie Recipes

Meat Recipes

Like so much other charcuterie, the varied forms of headcheese surely originate in the need to make quick use of spare parts at pig-slaughtering time. The basics for headcheese are that whole heads, extra skin, and feet are boiled up, and the highly gelatinous bouillon sets to a firm consistency that temporar…