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Was reminiscing about my Dad (Army; Korea War Vet) and the odd but tasty dish he introduced me to:
Head Cheese
Head Cheese
Head Cheese
Posted from meatsandsausages.comPosted in these groups: 
Food/Chow
Food/Chow
Posted 5 y ago
Responses: 3
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Capt Dwayne Conyers It has been a long while - 1945, actually since I saw head cheese made on a farm in Ohio as a final step in the butchering of a hog.
My recall is that the head is cooked in a large kettle, over a wood fire as cut pieces of fatty pork skin becomes cracklings as they are cooked to render the lard from those pieces.
After the head was cooked, farm wives would remove all soft tissue from the head and put that matter into Cloth, 5?pound sugar bags. Those were given a little more of the cooking and when the bags were removed from the kettle they were flattened a bit so the head cheese could be sliced for sandwiches.
My recall is that the head is cooked in a large kettle, over a wood fire as cut pieces of fatty pork skin becomes cracklings as they are cooked to render the lard from those pieces.
After the head was cooked, farm wives would remove all soft tissue from the head and put that matter into Cloth, 5?pound sugar bags. Those were given a little more of the cooking and when the bags were removed from the kettle they were flattened a bit so the head cheese could be sliced for sandwiches.
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