Head cheese
From The Art and Popular Culture Encyclopedia
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Head cheese or brawn is a cold cut terrine or meat jelly, often made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, that originated in Europe. Usually eaten cold or at room temperature, the dish is, despite the name, not a dairy cheese. The parts of the head used in the dish vary, though commonly do not include the brain, eyes and ears of the animal used. The tongue, and sometimes the feet and heart of the animal may be included; the dish is also made using the trimmings from more commonly eaten cuts of pork and veal, with the addition of gelatin to the stock in order to act as a binding agent. Head cheese may also be made without utilising the flesh from the head of an animal.
Variations of head cheese exist throughout Europe and the rest of the world, with differences in construction and ingredients; for instance, one version pickled with vinegar is known as souse.
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