Evening Republican, Volume 15, Number 276, Rensselaer, Jasper County, 22 November 1911 — Headcheese [ARTICLE]

Headcheese

This derives its name from the fact that It Is usually made from the head of pork, as the farmer has little other use for this portion of the porker. But usually, too, such cheese is composed of chunks of fat and gristle that are disliked by many people. Although pork is high-priced, it will be more economical to purchase a fresh shoulder and four fresh pigs’ hocks (the upper part of the leg), and to reserve part of the shoulder for boiling or baking. Wash the hocks in cold water and wife off the shoulder with a damp cloth; then cut into chunks and cook slowly, in just enough water to cover, until the meats falls from the bones of the hocks, when the shoulder pieces will also be done. Chop the meat into small pieces, rejecting the rind; season to suit with salt, pepper and sifted sage; pour the broth in the kettle over the meat, and turn into a tin; place oiled paper over the top, set a clean stone or dish on this and then weight it down with an iron. Set in a cold place for twelve hours, but do not allow it to freeze. When hard, remove the fat from the top (which may be used for frying potatoes, onions or cabbage), and cut the cheese into slices. The lower part of the legs and feet may be used, if it is preferred to pickle the hocks.