Hog head cheese and souse meat are two unique types of cold cut meat products with curiously misleading names.
While they sound like dairy products, neither actually contains any cheese or milk. Instead, they refer to potted meat loaves or jellied stocks made from the head and feet of pigs.
So what exactly distinguishes hog head cheese from souse?
Defining Hog Head Cheese
Despite its name, hog head cheese contains no cheese or dairy whatsoever. The name comes from the fact that it was traditionally made from the meat of a boiled pig's head, which would then be set in gelatin or aspic.
Hog head cheese is essentially a terrine or meat jelly made by simmering parts of the pig's head, usually scraps like the tongue, heart, or feet. The long cooking softens the meat and extracts natural gelatin from the bones and connective tissues.
Once cooled, the chopped meat and broth solidify into a firm, sliceable loaf thanks to the gelatin content. Common extra flavorings include onion, garlic, black pepper, bay leaves, allspice, vinegar, and salt.
Hog head cheese has an intense pork flavor and soft but resilient sliced texture when chilled. It functions as a luncheon meat or appetizer, often served cold or at room temperature in slices or cubes.
Key Takeaway: Despite its misleading name, hog head cheese contains no actual cheese. It refers to a jellied, loaf-shaped pork product made from pig heads.
Understanding Souse Meat
Souse meat is actually just a variety of hog head cheese distinguished by one special ingredient - vinegar! Also spelled sowse or souce, souse contains vinegar, which acts as a preservative and gives it a distinctive tangy taste.
Like standard hog head cheese, souse meat begins its life simmered for hours to extract gelatin from pork meat and bones. But souse also contains healthy splashes of vinegar or acidic liquids like lime juice or lemon juice. Onions, herbs, and red pepper flakes further boost the flavor.
Its soft but sliceable texture when chilled is similar to regular head cheese. However, the sharp, pungent bite of vinegar makes souse meat unique. It is often served straight from the fridge, dressed with extra vinegar or hot sauce condiments.
In places like the Caribbean and North America's Southern states, pickled hog heads cooked into sowse meat comprise traditional Sunday morning or party brunch dishes. They offer a zesty, protein-rich fare when paired with breads or crackers.
The History and Origins
Both hog head cheese and sowse meat have long, intertwined histories spanning many centuries as peasant dishes that made use of animal scraps.
Making gelatinous meat products from the rendered collagen of boiled bones and joints dates back to Medieval Europe. Food preservation methods were limited, so people got creative with lesser-used animal parts that would otherwise spoil quickly.
Heads, feet, and odd bits slowly simmered into jellied stocks and proto-aspic dishes. Vinegar, spices, and molding them into forms helped the meat keep longer. This tradition steadily evolved across European and colonial cultures into modern hog head cheese and sowse specialties like English brawn, German sülze, Polish salceson, and French fromage de tête.
Key Ingredients
From a culinary standpoint, the only factual difference between hog head cheese and souse lies in that extra addition of vinegar. Otherwise, these two pork products start out very similar in terms of core components:
- Pork meat - Traditionally from heads but also feet, tongues, hearts
- Pork bones & connective tissues - For natural gelatin content
- Warm broth - Meat braising liquid forms the setting aspic/jelly
- Aromatics - Onion, carrots, celery, garlic, peppercorns
- Herbs & spices - Bay leaves, allspice, black pepper, etc.
- Acid - Vinegar gives souse its unique bite
However, some other secondary ingredients may come into play depending on the exact recipe:
- Eggs - Bind and thicken the chilled terrine
- Blood or organ meats - For extra richness
- Wine or beer - Build flavor complexity
- Pickled vegetables - Garnish with crunch
Preparation Methods
The processes for crafting hog head cheese and souce are largely identical, relying on long simmering to extract maximum gelatin. Here is an overview of the general steps:
- Select pork meat cuts with skin, bones, and collagen - heads, feet, etc.
- Simmer the meat in water or broth for 2+ hours until very tender.
- Remove the cooked meat from the pot; debone and roughly chop.
- Strain the hot cooking liquid and skim excess fat.
- Return the chopped meat to the strained broth and adjust seasoning.
- For hog head cheese - Add any extra herbs, spices, aromatics, etc. as desired.
- For souse - Stir in ample vinegar or other acidic components like lime juice along with added flavorings.
- Pour the meat mixture into loaf pans, jars, or molds to set up.
- Chill thoroughly so the natural gelatin solidifies into resilient slices.
Key Takeaway: Both hog head cheese and souse originate from European peasant dishes that used animal scraps. The only real difference lies in souse containing added vinegar for tang.
Serving and Eating
Properly chilled hog head cheese or souse meat gets sliced into rounds or cubes to serve. Both make excellent luncheon meats for sandwiches and pair well with hearty breads and mustard.
As an hors d'oeuvre, they can be served whole for DIY slicing or pre-cut into bite-sized pieces. Pair cured or pickled veggies like beets, onions, or peppers to balance the richness.
Beyond plates or sandwiches, consider these serving ideas:
- Slice or cube to add texture and porkiness into salads
- Spread thickly on crackers or party toasts
- Skewer for hearty finger-food kabobs
- Dice up to mix into bean dishes or potato salads
Hog head cheese tends to shine on its own merit, offering deep, meaty savor heightened by pepper, allspice, bay, and other seasonings. It loves added mustard, hot sauce, or horseradish.
Meanwhile, souse soars when you play up its bright acidity. Dress it with extra vinegar, hot pepper or pickle relish, pungent mustards, or herby chimichurri sauce. Consider garnishes like pickled onions, fresh cilantro, or charred lemon.
Storage and Shelf Life
The gelatinous nature of head cheese and souse allows them to last 1-3 weeks refrigerated when properly stored. Key tips:
- Wrap tightly or seal airtight in jars
- Prevent drying out with a thin protective layer of lard, broth, or oil on top
- If mold develops on exposed areas, scrape off the top layer
- For longer freezer storage, wrap double-layered in plastic wrap and foil
Key Takeaway: Made correctly, both hog head cheese and souse will keep 1-3 weeks chilled. Freezing also preserves them for several months.
Popular Regional Variations
Like many dishes, hog head cheese and souce recipes adapt locally beloved tweaks from place to place while retaining familiar forms. Here are some noteworthy regional incarnations:
Europe
- British brawn - Made smooth like a pâté; onion/thyme
- German sülze - Often blood-enriched; paprika notes
- Austrian presswurst - Squares with bread & mustard
- Serbian švargla - Stuffed in stomachs then smoked
Africa
- South African sult - Curry-seasoned potted meat
North America
- Southern U.S. hog head cheese - Very spicy with sautéed vegetables
- Caribbean souse - Highly pickled with bird's eye chiles
Latin America
- Mexican queso de puerco - Herby with cilantro and oregano
FAQs
Is hog head cheese just the actual head?
No. While traditionally made from pig heads, hog head cheese can contain meat from other areas like the tongue, heart, or feet.
What's the difference between souse, souce, and sowse?
None - they all refer to the vinegar-pickled variety of hog head cheese.
Is souse spicy?
Sometimes. Some regional souse variations add hot chiles and are served with hot sauces. But plain souse tends to get all its bite from vinegar rather than heat.
Can you make it without hog or pig heads?
Yes. While you'll lose some gelatin content, you can craft potted meat terrines from other pork cuts alone or even beef.
What wine pairs well with hog head cheese?
The richness loves bold acidic whites like Sauvignon Blanc or lighter reds like Pinot Noir. Sparkling wines also contrast nicely.
Conclusion
While their off-putting names can confuse, hog head cheese and souse meat shine as crave-worthy potted pork delicacies (despite not actually being cheeses). They transform often-discarded animal scraps into supple, intense luncheon meats packed with lip-smacking umami.
Vinegar sets souse apart with its bracing zing, but both share core elements of long-simmered pork in herb-flecked aspic