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French Canadian Head Cheese
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French Canadian Head Cheese

Course: Snacky snacksCuisine: old world
Servings

8

servings
Cook and Assembly Time

2 days

While the name might be a turn off it is actually a pate. Flavorful and can be served with crackers or spread on toast.

Ingredients

  • 6-8 Fresh Pork hocks or pork shanks (not smoked)

  • 1 onion (size of onion varies with the amount of meat)

  • 3-4 cloves of garlic

  • 1 1/4 tsp allspice

  • 1/4 tsp nutmeg

  • 1 1/2 -2 tsp kosher salt

  • 1/2 tsp black pepper

Directions

  • Place all the pork in a large pan cover with water and boil until meat is coming off the bones.
  • Remove bones, skin and fat.
  • Place the meat in a large bowl and the broth in another large bowl, chill overnight.
  • Grind meat, onion and garlic in a food processor using the grinding blades.
  • Skim fat from the broth.
  • Combine pork and broth in a large pot, add spices and cook uncovered until broth is reduced to a thick consistency.
  • Add additional spices according to taste. Remember spices are approximate depending on the amount of meat the hock yield.
  • Let the mixture cool and slightly then ladle into small covered bowls and refrigerate.

Notes

  • Once chilled the head cheese can be unmolded from the bowls and sliced. Usually its serviced on strips of toast spread with a little mustard.