Hog Head Cheese recipe. Ready In: 1 hr Makes 60 servings 43 per serving Ingredients: water, pork, pigs' feet, salt, onions, parsley flakes, celery flakes, scallions, spring or green onions, black pepper, red pepper flakes
This is a very old recipe handed down in my family through the years. It is almost always made around Christmas. As far as I know, I am the only one left in the family who knows how to make it. It is very time consuming, so be prepared to spend the better part of a day to make it.
this recipe was "published" 20 years ago in a small Mennonite community in Saskatchewan for a Church cookbook. Still, it makes up a great "crackers and meat" hors d'ourve and gives us some clue as to true "Heritage" cooking! In my DS's family, this was a staple at Christmas and New Years and so I have to share it!
Cajuns never wasted any part of the hog being slaughtered. This recipe backs up that statement. For those who can not attend the boucherie or are away from home, but would love to make hog head cheese, you can generally find what you need to make ...
As a child in England, my Mum would make this with a pigs head, but later in life she used pigs "trotters" and pork hocks. I still have her recipe and one day had a craving for this. It wasn't easy finding the trotters, but one day my husband went to our local grocers and there they were! Serve on hot buttered rye toast. The contrast of heat and cold is fabulous!
This used to be made with the pig's head when I was a young child and lived on a farm. I now make it with pork hocks as I now live in the city and pigsâ€™ heads are not readily available, lol. All the ingredients are to taste so no amounts are listed.