Head cheese (AmE) or brawn (BrE) is in fact not a cheese, but rather a loaf of meat from the head of a calf or pig (sometimes a sheep or cow). It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as souse meat, particularly if pickled with vinegar.
Historically the cleaned (all organs removed) head was simmered to produce a gelatin (formed from the collagen in the bone) containing any incidental meat which came off the head. The more modern method involves adding gelatin to meat, which is then cooked in a mould.
In England, head sausage is referred to as brawn or, (in Norfolk), pork cheese; in Scotland, head cheese is known as potted heid (potted head of a cow, pig or sheep; the similar potted haugh/hough made from the shin of the animal).
In Limburgisch it is called hoofdkaas, meaning head cheese, and is eaten on bread or with Limburgisch sausage as a starter. There's a red, sweet variety and a slightly more acidic, grey variety. The red one can be compared to Brabanticzult. Sülze and Presskopf are also found in Limburg though the Sülze is less acidic whereas the Presskopf often contains peppers and is eaten on wholewheat bread.
This meal is generally known as hladetina, and is commonly produced after the traditional slaughter of pigs. A rather strongly seasoned version of this meal is called tla?enica or ?vargla (the latter being a corrupted loan-word from German). The name ?vargl is used for a variant where the chopped parts are stuffed inside the pig's stomach, similar to Scottish haggis.
Here it is known as Sülze or Presskopf. German Sülze can have a tangy flavor due to the addition of pickles or vinegar. It usually takes the form of a rectangular loaf, which is then sliced into individual portions. There is usually a white variety and two different red ones, with or without beef tongue. In 1410 sulcze is already mentioned in old documents of the Counts of Katzenelnbogen, made by women and in 1430 the butcher's wife prepares the head cheese.[1]
Sylte, a pork head cheese seasoned with allspice, bay leaves, and thyme, is part of the traditional Christmas smorgasbord, served on rugbrød with strong mustard and pickled beetroots. Sylte is often prepared from other pork cuts than the head, especially the leaner versions.
Sült, similar to the German or Croatian dish (the name is a loan as well), but usually less seasoned and made from higher quality meat. Sometimes carrots or greenstuff are added. Traditional Christmas meal.
In Poland, head cheese is referred to as salceson, a name possibly derived from saucisson, the French word for a type of sausage. There are several varieties of salceson which depend on the ingredients: Black Salcesson which contains blood, White Salcesson made with a mixture of seasoned meats without blood, and Ozorkowy (Tongue) Salcesson where the major meat component is tongue.
A variant of head cheese is disznósajt ("pig cheese") where the chopped parts are stuffed inside the pig's stomach, similar to Scottish haggis. It is made by filling the bladder of the pig with mixed small meat (especially from the head of the pig), bacon pieces, which were cooked in spicy water. Regularly is it smoked like the sausages and the ham. There are many spices used, but the mainly Hungarian Paprika.
There are two versions of it: The first is called "TOB?" (same word as for "drum"), which looks like huge sausage, 4 inch diameter. The other form is "PIFTIE" in which the contents are poured into a bowl which is then refrigerated. Not necessarily made of head meat, but also from different kinds of meat, boiled with garlic and bayleaves. More popularly called "haladetz".
In Ukraine, head cheese is quite popular. One may have head cheese for major occasions such as Christmas. Head cheese is also popular in the Jewish community.
In Czech Republic, the huspenina or in German sulc is made from pig's heads or legs. Other ingredients are onion, pepper, newspice, bayleaf, vinegar, salt, carrot, parsley, celery and eggs
"Kelle Sö?ü?" is a variation of head cheese made from boiled head of spring lamb, usually served with black pepper and cumin. A thick soup made of the same with addition of vinegar and garlic is also quite popular as a after midnight dish in order to avoid hangovers.
The highly seasoned Hog's Head Cheese is very popular as a cold cut or appetizer. A pig's foot provides the gelatin that sets the cheese, and vinegar is typically added to give a sour taste. Due to the French heritage of the state, this european descended delight is widely eaten by many Louisianaians. It is something of a staple of cajun food, and may also be known as souse meat or simply souse.
Head cheese is very popular and is usually referred to as Queso de Cabeza, specifically Queso de Puerco in Mexico. In Peru and Costa Rica, it is also known as Queso de Chancho.
Throughout Newfoundland, brawn is typically made from wild game such as moose and caribou.
Australia
Since 1987, a unique Australian version of head cheese has been made in the regional centre of Dimboola. Made from the heads of kangaroos, sheep, and occasionally wombats, it is served chilled with mint sauce and a glass of alicante.
In certain part of China 'yaorou' (??) is eaten. It is made by boning and pickling pig trotters with brine and alum. The meat is then rolled and pressed and eaten cold. [2]
In Korean cuisine, a similar dish is referred to as pyeonyuk (??) made by pressing meat, usually from the head of the pig. It is eaten as anju (dishes associated with alcoholic beverages) or used for janchi (??, literally feast or banquet).
In Vietnam around T?t, giò th? is made in celebration for the New Year. It is a traditional snack made of fresh bacon, pig?s ears, garlic, scallions, onions, black fungus, fish sauce and cracked black pepper. Traditionally, giò th? (pork head meat pie) is wrapped in banana leaves and compressed in a wooden mold until the gelatin in the pig?s ears causes it to stick together.
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