How to Make Hog Head Cheese - Lv. 100

[@gerardjohnson2106]

My granddaddy made head cheese as one product of "hog killing" here in Kentucky, early 50s. He never called me by name, I was just "boy". On summer afternoons he'd say "come on boy let's get a bite to eat". He'd make us a shared plate of sliced apples, head cheese, sharp cheddar and "4 square" crackers. No sodas just fresh cool well water. Good memories. You have a winning recipe. Thanks for sharing.

[@shermanowen8491]

I share that same exact memory. We always had iced tea. I am from western KY. South of Henderson in Union CO.

[@gerardjohnson2106]

@@shermanowen8491 : Yes'r them was good days. Not a care or worry in the world. These is still good days but danged there's a lot of stuff that concerns me now. But, at my age, I don't worry much about it. Blessings to you fellow traveler.

[@gradybrowning3976]

That’s so cool , my grandpa used to feed us apple and cheese. Never heard of anybody else that did that, it was so good.

[@Quagigitymire]

Wow does this look scary unappetizing, but it has it's place I guess

[@gerardjohnson2106]

@@Quagigitymire : Appetizing phooey, it is delicious. And, when cold -10° winter wind blows, you have limited resources & your stomach is gnawing on your backbone appetizing is deleted from your vocabulary. You must be "city folk".

[@robertorzech2466]

My Dad was a ww2 Polish immigrant and he always made it in the Canadian winter when we could set it up by putting the pots in the snow ! I still crave for it !

[@BackToTheCuttingBoard]

I grew up eating head cheese as my father was from Hungary. I do love the spicy one too with paprika and souse as well. Great video, so detailed, thank you!

[@seecanon5840]

I made this for my mother, her sister and my in-laws. I did all the work myself through the process. I didn’t leave large amounts of fat but instead chopped the meat and vegetables to blend together to look good. I did add spicy chili to mine and cilantro. I used 10 bread pans for my recipe stirring the liquid in as I filled each pan. It was gone in 3 days. All 10 pans. I was 26 when I did this venture, now I’m 70. I still make tamales each year along with egg rolls and other things. My grandsons (4) love egg rolls. I never tried the hog head cheese. From Houston Texans.

[@PammaSingh-i5n]

Why did you never taste the hog head cheese?

[@ravennyt6672]

Being from the south too, I have had a lot of hog head cheese and I must say that was the most appetizing looking one I have ever seen.

[@beastfromthemiddleeast6369]

If this is appetizing then something is wrong with the south. Really wrong.

[@elephantfire78]

@@beastfromthemiddleeast6369 don’t knock it until you try it neg.

[@momonie4]

@@beastfromthemiddleeast6369 I said the same thing before I took a bite. Hog head cheese its beyond delicious!!!!

[@beastfromthemiddleeast6369]

@@momonie4 I had it before. I stand by my original statement of the south having something wrong with them.

[@trizzpat98]

@@beastfromthemiddleeast6369 it's called hunger lol

[@evamz9584]

Mexican version is called queso de puerco! (cheese of pig) I ate it growing up and never knew how it was made. Very interesting. Thankyou for sharing this ❤

[@jhb61249]

Yes, mom made this when I was a kid. Years later living in Wuerzberg, Germany, I bought this every week at the local grocery meat counter. Delicious. Thanks

[@simonwhite8474]

Thanks for the video. I made his once (called brawn here in the UK). I used the recipe from Jane Grigson's Charcuterie and French Pork Cookery (1967). One head, two trotters, brined overnight & boiled for almost a day. It made the house stink. Pulled all the meat off, added wine and quatre epices to the aspic and reduced. Set the whole lot overnight in a traditional pudding basin. Turned it out the next morning and it looked fantastic. Cut a slice and lay it on warm toast to soften and melt. It tasted like it smelled - revolting. Five years later I was hill walking in Corsica and the gites we stayed at one night had fromage du tete on the menu. I was hungry and didn't dare try it so I had the charcuterie of wild boar instead. Your head cheese sounds delicious though, might have to try again. Thanks again for the video.

[@2guysandacooler]

Great story. This was actually quite delicious. Worth a try!!

[@Kiskadee8388]

My Mom said her Dad ( the Grandfather I never knew) would boil pig kidneys that stunk up the house. She said the eating was good. She also ate lard sandwiches during the Great Depression.

[@projektxent]

His technique and extras are flawless. Like anything in life, put in a little extra work and get an extraordinary result. Cooking a pig this weekend so going to try for sure

[@irvdaphenom]

Ive never seen gourmet hog head cheese, but this made it look like a delicacy. Great job!

[@MelancoliaI]

Believe me, it's incredible. The flavor and texture is like...like you are getting so many bites of meat in ONE bite. Idk if that made sense.😂

[@ramencurry6672]

It’s not mainstream American food. Most Americans have never heard of it.

[@TheSkogemann]

This is called "sylte" in danish - named after the snout of the pig. Mostly served with slices of pickled beetroot and mustard on a piece of rye bread.

[@nerglersstuff8890]

Thanks man! I thought it looked familliar but thought it was some really hard thing to get by. Apparently its "just" sylta.

[@Zenpapa77]

We call it 'zult' in the Netherlands. Or zure zult (sour sylta i guess :)) Tasty stuff.

[@TheSkogemann]

In Denmark, we can buy this in the stores. It is mostly a christmas dish. But is is available all year . "stryhns sylte" is one of many popular brands.

[@TheSkogemann]

@@Zenpapa77 Funny, does "zult" mean "pigs snout" in dutch too? :-)

[@TheSkogemann]

@@nerglersstuff8890 Is that in swedish ?

[@Jeans-bf1pu]

This is such a nice recipe. It reminds me 100% of French cuisine. The aspic is made in a traditional way (clarifique) and the consommé is so clear and strong that it's definitely a consommé double. Lemon gives it a nice twist but personally I would opt for dashes of white wine vinegar. But overal.......it's the best and highly educationally presentation I've ever seen. Châpeau!!!!

[@goutambhola5646]

Found this channel today. Has to be one of the greatest I have EVER come across. Great job buddy

[@actarus7169]

Takes me back to the old days when i was making "fromage de tête" with my grandad, back home in the French Alps. Looks great!

[@skrog907]

Liar, France is made up. It's not real, silly pants.

[@zigman3105]

Asked no one

[@actarus7169]

@@zigman3105 get bent!

[@christinesalice6599]

Me too, I remember that pig's head in our kitchen, one of the tastiest thing my mom would make

[@nicholasking6066]

Finishing the episodes with a family pic and what sounds like Spanish acustica guitar reminds me of when my step dad would brake out his acustica when we were kids. Between him ocarionally playing, and far more frequently him having Carlos Santana playing softly in the background while we build or repaired something, guitar just kind of soaked into us. I say all that to say that coming from a family centric family and hearing the guitar in your outro with the family pic and all the veggies and half my family coming from farm stock, your outro is extremely soothing. Thank you, it reminds me of better times and reminds me that they will come again. Hope is a precious thing and I will gladly take all I can get.

[@samivellamo3995]

Wow. Great looking, nourishing and nutrionally rich traditional real food. Nowadays people are afraid this kind of dishes, while this is as wholesome as it gets. Thank you.

[@Biloxiblues77]

My personal tip. Try a thick slice of this with some sauteed Lyonnaise potatos or German fried potatoes. Make a salt, pepper, oil and vinegar dressing and add a touch of sugar , finely chopped onion and parsle/chives and pour 1-2 tbsp of this dressing over the hot cheese. This is seriously devine!

[@RaymondCore]

In the 50s in SE Louisiana, my mother would make it on 'halves' but they needed to bring at least 9 heads. She would pressure cook the heads one at a time. I was a kid so don't know what spices she used but it was delicious. She would grease the molds and line with very thin slices of lemon before filling them. I have never had store-bought that compared. Your 'head chees' looks good.

[@roncorbin1500]

I loved the Vid, My Hungarian Grandfather made Head Cheese , he used large coffee cans lined with plastic for the mold.

[@Rymdkakor]

I love to see how much your videos have improved! Don't get me wrong, they were always awesome but now they are even better!

[@2guysandacooler]

Ughhh. I cringe when I see the older stuff😂

[@lemondishonor7736]

I was raised by my grandparents from the Deep South. My grandfather used to boil a whole pig head to make Sous. I never tried it but I saw family and friends eating it any time he made it.

[@lkocevar]

You're A MADMAN! When I was a boy and we used to process our own pigs, these things were made. But not NEARLY as flavorful as yours as I can see. Ours were mostly skins and some meat. We used to ate them cut in thick slices, topped with fresh garlic and onions, salted and peppered, and then drizzled with a lot of pumpkin seed oil. And a side of roasted bread. Do try this, skip the salt though. I WILL make this! Thank you for the great video and the recipe!

[@kurzhaarguy]

Cool seeing the other names. I’m an old guy and grew up with Austrian and Bavarian family. One uncle, a butcher. This was sülze or presssack. Every fall, this, blood sausage and liver sausage were the treats we looked forward to!

[@aaronazagoth6373]

This looks like the absolute cleanest and most delicious Cheese I have seen. I can almost taste it!! The clarity of the gelatin and the preparation made for a beautiful result. If this was everyone’s first experience with Cheese they’d be life long addicts.

[@arminhappel2541]

Thanks, now I want "Sülze" (German for Head Cheese) again. I grew up not liking it because of the texture, but at one point the lever flipped. My favourite way of eating it is with some oil and vinigar, next to some picled onions, gurkens and some fresh german bread. So delicious.

[@yourhighness4746]

MR. THAT IS A MASTERPIECE, THANK YOU.

[@jerrysmigiel7998]

Amazing. My family from Poland used to make this for holiday dinners. A few drops of vinegar sprinkled on top was a nice touch.

[@2guysandacooler]

I agree. I forgot to mention but right before molding we added a little red wine vinegar. Really cuts some of that richness. Amazing!

[@thomasschafer7268]

Same in germany with fresh onions.

[@marolatv618]

I used to eat this growing up. The old school butcher shops in my hometown closed down about 10 years ago. I haven't been able to find hog head cheese for purchase since. Thank you for making this video, now I have the knowledge of how to make it for myself!

[@JendeIndustries]

Watched this while eating my lunch... made me feel like a real foodie :) You've taken something I think a lot of people fear and made it accessible - the fact that the aspic/gelatin is actually consume should be told to everyone of the younger generation... This is not my mom's 70s gelatin cookbook stuff. :D

[@2guysandacooler]

LOL. You are right about that..

[@cayannap6752]

Thanks for putting into words what I was thinking. Anyone who's had pig tails or neck bones and liked it can attest to the fact that the broth tastes amazing but can often look unappetizing. But the clarification process while making a little more work makes it alot more accessible to some who would never try it otherwise.

[@Redtady]

I grew up eating head cheese in Chicago during the 80’s. Both my parents are from the south. I didn’t know it had brain in it back then but as a kid I loved it. I always ate it with saltines and colby jack cheese-delicious. I recently started eating it again after finding out that pigs brain is really healthy and discovered that melting it enhances the flavor and it it can be spread like a pâté, yummy.

[@thaddeuspannell4466]

Me too 😁

[@rowserm]

Great job. My granny from Alabama used to make head cheese when we visited her when I was a child. Thank you for the memories. Take care.

[@sonjaaiwohi9446]

Absolutely love it. Feeling 80 years younger again just watching you. Must coax my son to give it a try.

[@TheMarkus107]

Well done. Your experience shows. I do this, as well, with joy. I enjoyed watching your video.

[@StjepanPuljko]

I love this dish. It is called hladetina, pihtija or generally aspik here. Usually it comes with chopped vegetables also. Some people are also adding cooked eggs and pickles, or some smoked meat. There is also beef, fish and vegetables aspic.

[@black_jackledemon6298]

Feral hogs are an invasive species in Texas. A delicious problem to have.. Nothing goes to waste and a hoghead cheese has become a favorite and kind of obsession for us to experiment with the flavors and techniques to make it. Good eating. Thanks for posting your experience on the subject. Appreciate it and best wishes to you and yours wherever ya'll call home. 😊👍

[@nailadee]

I watched this because I was curious about exactly what hog head cheese actually is. If the opportunity comes up to try it, I believe I will. Before seeing this I wouldn’t have touched it just based on the name!

[@grancito2]

Hahaha, it is made from the head that has ears.

[@dumitrugudac4940]

Excellent video, in Romania it’s called ‘toba’ (drum) or ‘piftie’ (no translation, when the same composition is enhanced with more garlic and meat/broth ratio is 1/1). Usually prepared before Christmas, it’s a long tradition to use everything out of the pig except the nails. Thanks for sharing.

[@hrgft68]

We used to call it Brawn when I was in England. and if you dip your blade in hot water it will help in slicing.

[@stuart207]

Mate I used to love brawn!

[@charlesroberts3910]

Thanks for that tip

[@MarkSmith-ud4sd]

I went to a bring a plate once. The braun a made was the first to go amongst the sausage rolls and pizza slices.

[@selwynellison8504]

I still make it here in nz . Perfect for keto diet

[@MarkSmith-ud4sd]

@@selwynellison8504 Speaking of keto diets, braun was good sustenance when on a student diet as well. Lol.

[@friedabacon3508]

I have long been a fan of commercially made headcheese, with Saag’s brand being my favorite. It has a tart flavor, very tasty. I am inching toward making my own- a bit daunted by the thought of processing and cooking a pig’s head. (I have no concerns about eating it, just squeamish about handling it!) This recipe looks delicious!

[@xanthochromique]

That stock filtering technique with the egg white is insane!! Very cool!

[@willsurely]

Absolutely amazing demonstration! Great care!

[@adsal100]

Wow I've been making tasty brawn for years but watching your video is several levels up. I must say the clarification process does add to the appearance. Nice vid. I've just finished dealing with a 76kg pig. Made smoked Bratwurst, fresh Toulouse sausages, smoked bacon, hams and bacon hocks. And the final piece in the puzzle headcheese! Phew

[@kurzhaarguy]

Fabulous work of art! Truly a beautiful aspic. I have to try this one.

[@pepajednicka5993]

Hi Eric, you make great recipes and videos. This recipe is also made in the Czech Republic, we call it SULC, and I add pickled sour vegetables and boiled eggs to the slices.

[@2guysandacooler]

that sounds awesome!!

[@markst.pierre2528]

This is really reminds me of the traditional South Louisiana way to make "Hog Head Cheese", Thank You so much. And for those who may like a little more heat, you can add a little cayenne pepper to the cooking process.

[@fathersonandskillet]

Comparing your recipe to the recipe we have in an old cookbook (The American Woman 1978 edition) one big difference is that the old recipe simply shreds the cooked and seasoned meat, places it in a bowl, covers it and weights it down. Apparently there's enough collagen/gelatin in the meat to bind it. We might have to try it both ways to see which is best.

[@oceanhome039]

My parents made this. We called it head cheese. It had a unique flavour and I’d give anything to taste it again!

[@ricksautner3238]

I grew up on this my grandma made it in her kitchen all the time...yummy

[@shangooya2522]

You’re very thorough. I grew up eating hog head cheese, this was a little too gourmet for me. My grandfather, uncles and my dad are from the south and they used to cook it outside, in a big ass pot

[@jeremiahmowen6601]

My grandparents made this. My grandmother was born in Bavaria and referred to it as "souse". They would put pickles, onions, and peppers (hot) in theirs.

[@shermanowen8491]

Souse is a bit different. It is usually made with organ meat and aspic. My grandfather made both. I liked souse better. We dunked it in apple cider vinegar. The kidneys and heart made souse much richer in flavor. Still today I grind beef liver and heart into my burger meat. It makes it taste like steak.

[@frogmanpipes9561]

@@shermanowen8491 actually souse and head cheese are the same thing. Both are made with the trimmings. Even tho recipes differ. And both are contained in the natural aspic

[@spindext]

Wow, seeing that clarification process was so cool!

[@ericperreault1902]

Can't wait to make it. Looks wonderful!

[@Boereprinses]

I just love the efforts going into your research, preparations and presentation. This has got to be the best video - and I have probably watched most of your videos already. I'm one of those nuts who love making anything myself, including soap, cheese, canning etc, and you have such a wide range. This particular recipe takes center stage because I have not found a better rendering of this 'controversial subject' being head cheese. I'm a farm girl at heart, and I have eaten and loved brawn since baby-days. I have traveled the world and lived on two continents, but I'm always met by incredulous looks and downright horror when I mention I am looking for a good recipe, or trying to make it myself, not to mention actually eating it.

[@Boereprinses]

Could I make a request for another similar recipe please? It's called 'kipkap', a delicious traditional Dutch version of head cheese made in Belgium. I am sure you will be able to make a lovely version of a truly tasty dish! I have a recipe but I have not been able to make it to perfection. I will give it another try though, because you just reminded me of that old trick we learned in home-ec classes many moons ago, which I have completely forgotten about - the egg white trick to clarify your aspic! And I will go and try my South African granny's 'bron' version of head cheese again this weekend, separating the skin from the meat first, and using cheesecloth for the bony cuts and veg, Genius. Now I need to see if you have a version of 'boerepatee met uienconfituur' - liver pate covered with caramelized onions... 🤤

[@darlanagreen4318]

Perfect 🤩 HogHead Cheese 🧀

[@JRS2248]

Grew up eating this with a little cider vinegar. You made my mouth water. Gonna to some this week. Thanks!

[@scotsmanofnewengland7713]

Head Cheese was on my Bucket List and then it happened. I was at a local Italian deli and there it was in the meat case. I asked the butcher what he thought about the cheese. He sliced me a slice and was i surprised the taste it had. A lot better than what I excepted. I just ordered 1/4 lb of it for I wanted to make some sandwiches and if good I’ll be back for more. Thanks for the video.

[@joeisabella6811]

It's getting more and more difficult to find good head cheese. Used to be a butcher shop in Cleveland that made some amazing head cheese and souse but unfortunately they closed down a few years ago. Definitely going to have to give your recipe a try. Thanks for the great video and instructions. Best wishes to you and yours!!

[@Kiskadee8388]

It definitely seems to be a generational food or regional food.

[@bettyjanethomas5436]

Is Souse. (Hogheadcheese the same thing as Ponhoss????

[@b-moredeydey4109]

Now look I seen a lot of people make this. But you are the only ONE take your time in may. This looks so delicious.wowwww bro…. I never heard it before but I want to try it make it as well….Great job

[@smoothtalka6204]

Looks great!

[@myopinion1705]

Just the way you talk n sound it's soothing n to watch extra soothing....for some reason

[@Ignatz71]

Wow! I could taste that from here! Thank you for taking the time to document this process. I know what I am going to be doing next week!

[@cristelahernandez7488]

You made it so beautifully delicious looking that I wanna start making it wright now so I can enjoy it too 😋

[@NoahTheFree]

Bravo, Eric! Looks absolutely delicious. And such a well made video. Can't wait for the next one.

[@vonmajor]

Good tasing and the fact that all that collagen and other amino acids in that mix are so healthy as in supporting all the connective tissues of your body. My mom made a recipe based on caraway and slightly tart with vinegar. Great tasting!

[@vonmajor]

@@StirlingVideoLounge Thanks ! More likely a German version my mom made.

[@InvisibleCitizen]

I grew up eating many country folk epicurean delights and this is one of them. Fresh pork brains mixed in scrambled eggs every Saturday morning. Souse, Limburger etc… yum!

[@williamself1224]

Never ate hog head cheese but the way you make it made my mouth water

[@AVlad-eg3ds]

Back in Russia we call it 'holodets'. We make it from pig legs and knees. Goes perfectly with rye bread, mustard and horse radish. Give it a try.

[@curbotize]

Hey man. Me too. Приветик!

[@callalily5952]

Great video and recipe! Thank you for showing the real process to us! My mother made it from turkey meat and pork meat, no heads or feet. Of course she had to add gelatin to solidify the dish, but it was as delicious. The only reason heads and feet are used in making this, so you don’t waste any bit of the pig that you raised yourself! If you have to buy meat, don’t waste your money on the head and ears😂.

[@matthewg4956]

Six months ago I would have never consider even taking one bite. Learning charcuterie from you as well as I have, I know that head has a lot of tasty bits. Myself, I would have cured & dried those cheeks for some nice Guanciale! One of my to be new project. Very nice refined process. Guarantee your making it look easier than it is. Seeing you go through the process, I am quite sure I could produce head cheese. Never thought I’d hear myself say that. Good job Guys!

[@2guysandacooler]

LOL. I have no doubt. Thanks for watching and really appreciate the comment

[@ThirdLawPair]

I was thinking the exact same thing

[@patriciahamm6442]

Absolutely Fantastic, only man left in family who used to make hoghead cheese is to old to made it

[@elisebarthalow6075]

My grandparents made Creton- a pork spread,similar to head cheese but chopped finely and spread on bread or crackers. They were French Canadian.

[@Erika70079]

Okay, I'm so glad I came across this video. I always thought head cheese contained brains and eyeballs. Now that I know it doesn't, I will definitely try it and maybe make it one day! It looks delicious. Thank you

[@paulawaldrep9882]

Was always woundering how to make this. Thanks for the tutorial!

[@Chiaroscuro1991]

It looks wonderful. I often make an aspic made with shrimp, crab, dill, celery and mayonnaise. I use a lot of gelatin to make it firm and easy to slice. When I post it on my FB page it’s amazing how people think of it as Jell-O and fish ... and are very critical. Too bad for those who are not interested in trying new (old) things. 😀

[@charlesroberts3910]

I made some I didn’t have a pigs head so I used pork necks ears and feet I never made it before but I’ve had souse and head cheese before so I had a basic idea how it should be I added some unflavored gelatin at the end to make sure it gelled up good . And it turned out pretty good

[@claudiomenesesc]

We call it hog cheese in Peru, a big favourite which we prepare at home a couple of times per year. Thanks for sharing.

[@lindaducom6458]

I appreciate the video and it looks delicious. With that being said, the head cheese that my grandparents and parents made in rural South Carolina didn't have all of the veggies. I distinctly remember the flavor of vinegar and onions in theirs. I loved it as a child. I wish I had some of both types right now!

[@mikeikesan]

This video actually makes me want to try hog head cheese. I never thought I would say that. Great video.

[@-MacCat-]

This video made me salivate AND jealous! Thank you for explaining the ingredients and process so well. I am very much looking forward to making a batch of my own.

[@higherrealms5309]

My mom used to love this, it’s still a no for me, but watching this reminds me of her 🙏🏼

[@howardjohnson2138]

Your presentation makes me hungry and I'm drooling in my keyboard. Thanks

[@Momoka7]

Hog Head Cheese ... is also a delicacy in Germany, Bavaria. In Bavaria they call it "Schweinskopfsülze" literally "Pighead in Aspic". Very tasty.

[@j31355a]

Once again, a great job, Eric. If I can source the ingredients, I will definitely try-probably on a smaller scale.

[@Screamingtut]

I wish I was back east in NH/MA I used to get it from an old fashion German Bucher, I'm in Southern Oregon cannot find it. my mom was German (born there) she used to make it. Yum yum

[@jodsterf]

very well done....looks delicious. i'm reducing my broth right now

[@gradybrowning3976]

Man that cheese looks incredible, love mine with saltines.

[@rotaryperfection]

Same but I add a dash of Louisiana Hot sauce.

[@Marthawehrly]

My husband is making this. It sounds amazing

[@mjerome1457]

I'm 40 an remembered my Grandparents and Great Grandparents eating that stuff. It smelt vinegary. I always thought it was raw. Never knew how it was made.....interesting🤢. Can someone please tell me if this is extremely bad for your health?… I tried it once at 13 yrs old and spit it out ...But I do like liverwurst🤔. This guy has just totally educated me about " Hog head cheese" at the age of 40....totally Subscribing.

[@theblobfish9614]

I like making this with some pickles in the head cheese and the pickle brine in the aspic. Goes so well on a buttered piece of bread, the added acidity plays really well with the fat of the head cheese itself and the butter

[@ninegeorge]

I'm from Atlanta, ga. My granny called it "souse meat".

[@powpowouchy5]

That’s what my family calls ot too we’re from Alabama

[@danjenkins9427]

Also from ATL. we called it souse meat also and this is what my grandfather would take with us to fish the Chattahoochee in North GA.

[@Polamish]

OMG This is amazing. Best tutorial on Head cheese out there. I'm doing this!!!

[@serenityrahn5656]

That is the prettiest HHC i have ever seen!

[@UtahSustainGardening]

I only know of head cheese from the Little House books, but this is the first time I had any sense of how it was made. Thank you!

[@dariusdiamante317]

Great Demo & Finished Product. Grew up on this style of Souse Meat, a.k.a. Hog Head Cheese as a child with roots in the Carolinas. Georgia, & North-Central Florida. Scrapple was another great old-time staple.

[@alyssakent9925]

Thank you for this video. I have a pigs head in my freezer… we had so much other meat to deal with that I just froze the head than came across head cheese and really want to try it but it’s intimidating, this vid made it less scary to tackle.

[@Adam-wl8wn]

I'm English and call it brawn, my wife is Slovakian and calls it Tlačenka. Either way I love it with raw onion and crusty bread.

[@davidcramb5793]

I love the fact that nothing was ever wasted when you killed a Hog. As they say "you can eat everything but the squeal" The only difference I can see in the way you make it is that you don't press it when you put it in the mould. We would usually put something on it, and add some weight till it had set. Lovely as Brawn, or inside a proper Pork Pie. Perfect with some Cheese, Pickles and a cold beer 🍺

[@jackdotzman2908]

Boy you make hog head cheese look good, and I’ll bet it is delicious. My first time to watch one of your vids, this one on hog head cheese is very well made and very easy to follow you instructions. Enjoyed watching you using you God given cooking skills to create a something my wife and I thoroughly enjoy eating, hog head cheese. Thanks for talking the time to make a great video. Jack in Missouri

[@2guysandacooler]

Thanks Jack.. I appreciate the comment. Thanks for watching

[@Colegatez]

You're the best chef I ever seen.

[@Meepmeep888]

That looks amazing! Very informative video and referencing it for sure when I try this on my own