Head cheese - AbsoluteAstronomy.com

Head cheese or brawn (BrE

British English

British English, or English , is the broad term used to distinguish the forms of the English language used in the United Kingdom from forms used elsewhere...

), is a cold cut

Cold cut

Cold cuts are cheeses or precooked or cured meat, often sausages or meat loaves, that are sliced and usually served cold on sandwiches or on party trays. They can be bought pre-sliced in vacuum packs at a supermarket or grocery store, or they can be purchased at a delicatessen or deli counter,...

that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese

Cheese

Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....

but a terrine

Terrine (food)

A terrine is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature.- See also :* Terrine , the cooking vessel* Pâté* Galantine* Mousseline...

or meat jelly made with flesh from the head of a calf or pig

Pig

A pig is any of the animals in the genus Sus, within the Suidae family of even-toed ungulates. Pigs include the domestic pig, its ancestor the wild boar, and several other wild relatives...

(sometimes a sheep or cow), and often set in aspic

Aspic

Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads....

. Which parts of the head are used can vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes even the feet and heart

Heart

The heart is a myogenic muscular organ found in all animals with a circulatory system , that is responsible for pumping blood throughout the blood vessels by repeated, rhythmic contractions...

, may be included.

Head cheese may be flavored with onion

Onion

The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...

, black pepper

Black pepper

Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...

, allspice

Allspice

Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, or newspice, is a spice that is the dried unripe fruit of Pimenta dioica , a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world...

, bay leaf

Bay leaf

Bay leaf refers to the aromatic leaf of the bay laurel . Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine...

, salt

Salt

In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

, and vinegar

Vinegar

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

. It is usually eaten cold or at room temperature as a luncheon meat. It can also be made from quality trimmings from pork and veal, adding gelatin to the stock as a binder.

Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages

Middle Ages

The Middle Ages is a periodization of European history from the 5th century to the 15th century. The Middle Ages follows the fall of the Western Roman Empire in 476 and precedes the Early Modern Era. It is the middle period of a three-period division of Western history: Classic, Medieval and Modern...

. When cooled, the stock congeals because of the natural gelatin found in the skull. The aspic may need additional gelatin, or more often, reduction in order to set properly.

In Europe

Austria

Austria , officially the Republic of Austria , is a landlocked country of roughly 8.4 million people in Central Europe. It is bordered by the Czech Republic and Germany to the north, Slovakia and Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the...

: In Austria, head cheese is known as Presswurst or in the most western parts it is called Schwartamaga.
Bulgaria

Bulgaria

Bulgaria , officially the Republic of Bulgaria , is a parliamentary democracy within a unitary constitutional republic in Southeast Europe. The country borders Romania to the north, Serbia and Macedonia to the west, Greece and Turkey to the south, as well as the Black Sea to the east...

: In Bulgaria, the meal пача (pacha) is prepared from pig's heads (primarily the ears), legs, and oftentimes tongue. The broth is heavily seasoned with garlic

Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...

before cooling.
Croatia

Croatia

Croatia , officially the Republic of Croatia , is a unitary democratic parliamentary republic in Europe at the crossroads of the Mitteleuropa, the Balkans, and the Mediterranean. Its capital and largest city is Zagreb. The country is divided into 20 counties and the city of Zagreb. Croatia covers ...

: This cut is generally known as hladetina, and is commonly produced after the traditional slaughter of pigs. A strongly seasoned version of this cut is called tlačenica or švargla (the latter being a loan-word from German). The name švargl
Švargl
- Recipe :Chop the meat from a pig's head, skin, ear, tongue and heart, add salt, pepper, paprika and garlic . Then fill the pig's stomach with the mixture and add bay leaves, pepper, marjoram and thyme. Press the cooked sausage under a board for 2 days...

is used for a variant where the chopped parts are stuffed inside the pig's stomach, similar to Scottish haggis

Haggis

Haggis is a dish containing sheep's 'pluck' , minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.Haggis is a kind...

.
Czech Republic

Czech Republic

The Czech Republic is a landlocked country in Central Europe. The country is bordered by Poland to the northeast, Slovakia to the east, Austria to the south, and Germany to the west and northwest....

: In Czech Republic, the huspenina or sulc (from German Sülze) is made from pig's heads and/or legs boiled together, chopped, mixed into their own broth, poured into a pan and left in the cold in order to solidify. Other ingredients are onion, pepper, allspice, bayleaf, vinegar, salt, carrot, parsley, root celery, sometimes eggs. There is a similar product known as tlačenka
Tlacenka
Tlačenka is the Slovak and Czech variety of head cheese similar to Polish salceson....

, which is basically huspenina with some more meat, chopped liver and various offal, poured into a prepared pig stomach and left to solidify under the weight. Tlačenka is generally thicker than huspenina and it is commonly eaten with chopped onions, sprinkled with vinegar.
Denmark

Denmark

Denmark is a Scandinavian country in Northern Europe. The countries of Denmark and Greenland, as well as the Faroe Islands, constitute the Kingdom of Denmark . It is the southernmost of the Nordic countries, southwest of Sweden and south of Norway, and bordered to the south by Germany. Denmark...

, Norway

Norway

Norway , officially the Kingdom of Norway, is a Nordic unitary constitutional monarchy whose territory comprises the western portion of the Scandinavian Peninsula, Jan Mayen, and the Arctic archipelago of Svalbard and Bouvet Island. Norway has a total area of and a population of about 4.9 million...

and Sweden

Sweden

Sweden , officially the Kingdom of Sweden , is a Nordic country on the Scandinavian Peninsula in Northern Europe. Sweden borders with Norway and Finland and is connected to Denmark by a bridge-tunnel across the Öresund....

: Sylte or Sylta, a pork head cheese seasoned with allspice

Allspice

, bay leaves, and thyme

Thyme

Thyme is a culinary and medicinal herb of the genus Thymus.-History:Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage...

, is part of the traditional Christmas smörgåsbord

Smörgåsbord

Smörgåsbord is a type of Scandinavian meal served buffet-style with multiple dishes of various foods on a table, originating in Sweden. In Norway it is called koldtbord, in Denmark it is called det kolde bord, in Finland seisova pöytä and in Estonia rootsi laud...

, served on rugbrød

Rugbrød

Rugbrød is a very commonly used bread in Denmark. The common rugbrød usually resembles a long brown rectangle, no more than 12 cm high, and 30–35 cm wide, although shapes and sizes may vary, as well as the ingredients...

or Lefse

Lefse

Lefse is a traditional soft, Norwegian flatbread. Lefse is made out of potato, milk or cream and flour, and cooked on a griddle. Special tools are available for lefse baking, including long wooden turning sticks and special rolling pins with deep grooves.-Flavoring:There are many ways of...

with strong mustard

Mustard (condiment)

Mustard is a condiment made from the seeds of a mustard plant...

and pickled beetroot

Beetroot

The beetroot, also known as the table beet, garden beet, red beet or informally simply as beet, is one of the many cultivated varieties of beets and arguably the most commonly encountered variety in North America, Central America and Britain.-Consumption:The usually deep-red roots of beetroot are...

s. Sylte is often prepared from other pork cuts than the head, especially the leaner versions.
Estonia

Estonia

Estonia , officially the Republic of Estonia , is a state in the Baltic region of Northern Europe. It is bordered to the north by the Gulf of Finland, to the west by the Baltic Sea, to the south by Latvia , and to the east by Lake Peipsi and the Russian Federation . Across the Baltic Sea lies...

: 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 carrot

Carrot

The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...

s or greens

Leaf vegetable

Leaf vegetables, also called potherbs, green vegetables, greens, leafy greens or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots...

are added. A traditional Christmas dish.
Finland

Finland

Finland , officially the Republic of Finland, is a Nordic country situated in the Fennoscandian region of Northern Europe. It is bordered by Sweden in the west, Norway in the north and Russia in the east, while Estonia lies to its south across the Gulf of Finland.Around 5.4 million people reside...

: In Finland head cheese is known as syltty, tytinä or aladobi
France

France

The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...

: Referred to as fromage de tête, tête pressée, tête fromagée (which translates as "cheesed head") or pâté de tête.

Germany

Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...

: In Germany head cheese is known as Sülze, Schwartenmagen, or Presskopf. In Bavaria

Bavaria

Bavaria, formally the Free State of Bavaria is a state of Germany, located in the southeast of Germany. With an area of , it is the largest state by area, forming almost 20% of the total land area of Germany...

Presssack comes in three varieties (deep red, pinkish, and grey) in the form of a large (15 cm diameter) sausage. Sülze can have a tangy flavour due to the addition of pickles or vinegar. It usually takes the form of a rectangular loaf, which is then sliced into portions. There is a white coloured variety and two different red ones, using blood, one made with beef tongue (as in Zungenwurst) and aspic, the other without. In Franconia

Franconia

Franconia is a region of Germany comprising the northern parts of the modern state of Bavaria, a small part of southern Thuringia, and a region in northeastern Baden-Württemberg called Tauberfranken...

Saurer Presssack is served in a salad with a vinaigrette and vegetables.

There are early references to Sulcze in documents of the Counts of Katzenelnbogen

Katzenelnbogen

Katzenelnbogen is the name of a castle and small city in the district of Rhein-Lahn-Kreis in Rhineland-Palatinate, Germany. Katzenelnbogen is the seat of the Verbandsgemeinde Katzenelnbogen.-History:...

dating from 1410 and 1430.

Hungary

Hungary , officially the Republic of Hungary , is a landlocked country in Central Europe. It is situated in the Carpathian Basin and is bordered by Slovakia to the north, Ukraine and Romania to the east, Serbia and Croatia to the south, Slovenia to the southwest and Austria to the west. The...

: A variant of head cheese is malacarc, disznósajt or disznófősajt ("pig cheese" or "pig head cheese"), made of mixed meat slices (especially from the head of the pig), spices, paprika, and pieces of bacon cooked in spicy stock

Stock

The capital stock of a business entity represents the original capital paid into or invested in the business by its founders. It serves as a security for the creditors of a business since it cannot be withdrawn to the detriment of the creditors...

. The chopped meat is stuffed inside the pig's stomach, similar to Scottish haggis. Usually it is smoked like the sausages or the ham.
Iceland

Iceland

Iceland , described as the Republic of Iceland, is a Nordic and European island country in the North Atlantic Ocean, on the Mid-Atlantic Ridge. Iceland also refers to the main island of the country, which contains almost all the population and almost all the land area. The country has a population...

: Sviðasulta is a form of head cheese, made from svið
Svið
Svið is a traditional Icelandic dish consisting of a sheep's head cut in half, singed to remove the fur, and boiled with the brain removed, sometimes cured in lactic acid....

, singed sheep's head, sometimes cured in lactic acid

Lactic acid

Lactic acid, also known as milk acid, is a chemical compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish chemist Carl Wilhelm Scheele. Lactic acid is a carboxylic acid with the chemical formula C3H6O3...

.
Italy

Italy

Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...

: In Genoa a similar cold cut goes by the name of testa in cassetta, literally "head in a box", but it is possible to find it throughout the entire central and northern Italy, where it is called coppa di testa, or simply coppa, or – in some northern regions – formaggio di testa (literally, "head cheese"). In central Italy (Lazio, Umbria), it is common to put orange peel pieces in it, or to serve it in a salad together with oranges and black olives.

Latvia

Latvia

Latvia , officially the Republic of Latvia , is a country in the Baltic region of Northern Europe. It is bordered to the north by Estonia , to the south by Lithuania , to the east by the Russian Federation , to the southeast by Belarus and shares maritime borders to the west with Sweden...

:Galerts is the Latvian name for head cheese. Traditionally made from pork bones with pork, carrots, and celery added to the resulting colloidal suspension. Horseradish and/or vinegar can be poured over the galerts when serving it; a shot of good quality chilled vodka goes great with this also.The origin of the name is derivative of gala, which means meat in Latvian.
Lithuania

Lithuania

Lithuania , officially the Republic of Lithuania is a country in Northern Europe, the biggest of the three Baltic states. It is situated along the southeastern shore of the Baltic Sea, whereby to the west lie Sweden and Denmark...

: Košeliena (deriving from "košė", that means "pulp", "squash") or 'Šaltiena' (deriving from "šalta", that means "cold", and refers to way of serving the dish), usually made from pig's feet, sometimes part of head is added.

Netherlands

Netherlands

The Netherlands is a constituent country of the Kingdom of the Netherlands, located mainly in North-West Europe and with several islands in the Caribbean. Mainland Netherlands borders the North Sea to the north and west, Belgium to the south, and Germany to the east, and shares maritime borders...

and Belgium

Belgium

Belgium , officially the Kingdom of Belgium, is a federal state in Western Europe. It is a founding member of the European Union and hosts the EU's headquarters, and those of several other major international organisations such as NATO.Belgium is also a member of, or affiliated to, many...

: Headcheese is known under several regional names and variations. Brabant

Province of Brabant

Brabant was a province of the United Kingdom of the Netherlands from 1815 until 1830 and a province of Belgium from 1830 until 1995, when it was split into the Dutch-speaking Flemish Brabant, the French-speaking Walloon Brabant and the bilingual Brussels-Capital Region.-United Kingdom of the...

: In Brabantic it is called zult and is made with blood. Pig's foot provides the gelatin

Gelatin

Gelatin is a translucent, colorless, brittle , flavorless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar...

and a little vinegar is added to the head cheese. Limburg: 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 Sour, grey variety. The red one can be compared to Brabantic zult. zult and preskop are also found in Limburg though the zult is less sour whereas the preskop often contains black pepper and is eaten on wholewheat bread. In Belgium, head cheese is also called kop or kopvlees, which translates as meat from the head.
Poland

Poland

Poland , officially the Republic of Poland , is a country in Central Europe bordered by Germany to the west; the Czech Republic and Slovakia to the south; Ukraine, Belarus and Lithuania to the east; and the Baltic Sea and Kaliningrad Oblast, a Russian exclave, to the north...

: In Poland, head cheese is referred to as salceson
Salceson
Salceson is a type of head cheese found in Polish cuisine. There are several varieties of salceson which depend on the ingredients:* Black 'Salceson' which contains blood* White 'Salceson' made with a mixture of seasoned meats, without blood...

, 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 Salceson which contains blood, White Salceson made with a mixture of seasoned meats without blood, and Ozorkowy (Tongue) Salceson where the major meat component is tongue.
Portugal

Portugal

Portugal , officially the Portuguese Republic is a country situated in southwestern Europe on the Iberian Peninsula. Portugal is the westernmost country of Europe, and is bordered by the Atlantic Ocean to the West and South and by Spain to the North and East. The Atlantic archipelagos of the...

: In Portugal, this delicacy is known as cabeça de xara and it is mainly prepared in the Alentejo region.
Romania

Romania

Romania is a country located at the crossroads of Central and Southeastern Europe, on the Lower Danube, within and outside the Carpathian arch, bordering on the Black Sea...

: There are two versions of it: The first is called "tobă" (same word as for "drum") or, especially in Transylvania

Transylvania

Transylvania is a historical region in the central part of Romania. Bounded on the east and south by the Carpathian mountain range, historical Transylvania extended in the west to the Apuseni Mountains; however, the term sometimes encompasses not only Transylvania proper, but also the historical...

, "caş de cap de porc" (literally "pork head cheese"), which looks like huge sausage, 4 inch diameter. The other form, which presents only similarities with central european "head cheese", is "piftie" (the same dish as Serbian Pihtije

Pihtije

Pihtije , pivtija or pača is an aspic-like Serbian and Macedonian dish, generally made from low grade pork meat, such as the head, shank and/or hock made into a semi-consistent gelatinous cake-like form...

) 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.``Piftie`` has a more different way of preparing,usually the feet of the pig are boiled, to make a soup, those feet are used because they contain a lot more gelatin than any other part of the pig.The soup is then cooled and makes a jelly.Usually garlic is added.
Russia

Russia

Russia or , officially known as both Russia and the Russian Federation , is a country in northern Eurasia. It is a federal semi-presidential republic, comprising 83 federal subjects...

and Ukraine

Ukraine

Ukraine is a country in Eastern Europe. It has an area of 603,628 km², making it the second largest contiguous country on the European continent, after Russia...

: In Russia and Ukraine head cheese is a popular food. In Ukraine it is called "kovbyk" ("ковбик"). Head cheese is served on festive occasions such as Christmas. Head cheese is also popular in the Jewish community. It is more popularly called saltisón ("салтисон").
Slovakia

Slovakia

The Slovak Republic is a landlocked state in Central Europe. It has a population of over five million and an area of about . Slovakia is bordered by the Czech Republic and Austria to the west, Poland to the north, Ukraine to the east and Hungary to the south...

: A special variety of head cheese, called tlačenka
Tlacenka
Tlačenka is the Slovak and Czech variety of head cheese similar to Polish salceson....

(literally "pressed one"), is very popular in Slovakia

Slovakia

. It is made of pork stomach stuffed with offal

Offal

Offal , also called, especially in the United States, variety meats or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs other than...

and leftover parts of pig's heads and legs. It is seasoned with garlic

Garlic

, paprika

Paprika

Paprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot...

, black pepper

Black pepper

, and other ingredients and usually smoked. It is traditionally served with sliced onion, vinegar, and bread.

Huspenina (also called studeno literally meaning cold one) is similar to a certain extent, but made with less meat and more gelatine. It is more similar to aspic

Aspic

, pork jelly

Pork jelly

Pork jelly is a broth made from a mixture of leftover pig organs and other ingredients. Pork jelly is a popular appetizer and, nowadays, is often prepared in a more modern version using lean meat, with or without leftover pig organs...

, or hladetina.

Slovenia

Slovenia , officially the Republic of Slovenia , is a country in Central and Southeastern Europe touching the Alps and bordering the Mediterranean. Slovenia borders Italy to the west, Croatia to the south and east, Hungary to the northeast, and Austria to the north, and also has a small portion of...

: In Slovenia is known as tlačenka, literally "pressed-one". Informally is also known as žolca.
Spain

Spain

Spain , officially the Kingdom of Spain languages]] under the European Charter for Regional or Minority Languages. In each of these, Spain's official name is as follows:;;;;;;), is a country and member state of the European Union located in southwestern Europe on the Iberian Peninsula...

: This cold cut is known as cabeza de jabali, literally "boar's head".
Sweden

Sweden

: Sylta, a few variations are available with different meats, spices and preparation methods, the most popular being "pressylta (pressed head cheese)" and "rullsylta (rolled head cheese)". They are often regarded as a seasonal food eaten at christmas.
United Kingdom

United Kingdom

The United Kingdom of Great Britain and Northern IrelandIn the United Kingdom and Dependencies, other languages have been officially recognised as legitimate autochthonous languages under the European Charter for Regional or Minority Languages...

: In England and Wales, head sausage is referred to as brawn or (in Yorkshire and Norfolk) pork cheese. In Scotland, it is known as potted heid (potted head of a cow, pig or sheep); the similar potted haugh/hough is made from the shin of the animal.

Asia

China

Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...

: In certain parts of China, such as Tianjin, 'yaorou' (肴肉) is eaten. It is made by boning and pickling pig trotters with brine

Brine

Brine is water, saturated or nearly saturated with salt .Brine is used to preserve vegetables, fruit, fish, and meat, in a process known as brining . Brine is also commonly used to age Halloumi and Feta cheeses, or for pickling foodstuffs, as a means of preserving them...

and alum

Alum

Alum is both a specific chemical compound and a class of chemical compounds. The specific compound is the hydrated potassium aluminium sulfate with the formula KAl2.12H2O. The wider class of compounds known as alums have the related empirical formula, AB2.12H2O.-Chemical properties:Alums are...

. The meat is then rolled and pressed and eaten cold. In Northeastern China, a jellied pork skin dish is often made and served with a spicy soy sauce and vinegar mixture with crushed garlic and red chili powder.
Korea

Korea

Korea ) is an East Asian geographic region that is currently divided into two separate sovereign states — North Korea and South Korea. Located on the Korean Peninsula, Korea is bordered by the People's Republic of China to the northwest, Russia to the northeast, and is separated from Japan to the...

: In Korean cuisine, a similar dish is referred to as pyeonyuk
Pyeonyuk
Pyeonyuk refers to thinly sliced meat which has been boiled and pressed in Korean cuisine. It can be either made with beef or pig, usually tough parts of meat. The pyeonyuk made with beef is called suyuk pyeonyuk while jeyuk pyeonyuk is named for pyeonyuk made with pork...

(편육) made by pressing meat, usually from the head of the pig. It is eaten as anju

Anju (food)

Anju is a general term for a Korean side dish consumed with alcohol . Some of these side dishes can also be ordered as an appetizer or a main dish. These side dishes are different from the banchan side dishes served with a regular Korean meal...

(dishes associated with alcoholic beverages) or used for janchi (잔치, literally feast or banquet).
Vietnam

Vietnam

Vietnam – sometimes spelled Viet Nam , officially the Socialist Republic of Vietnam – is the easternmost country on the Indochina Peninsula in Southeast Asia. It is bordered by China to the north, Laos to the northwest, Cambodia to the southwest, and the South China Sea –...

: In Vietnam around Tết

Tet

Tet can mean:*Tết or Tết Nguyên Đán, the Vietnamese new year**Tet Offensive, a military campaign that began in 1968*Têt in Roussillon, France*Equal temperament, abbreviated as 12-TET, 19-TET and so on...

, giò thủ is made in celebration for the New Year. (not true. In fact, it is served uear round, mainly at parties or with bread) 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 thủ (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.

Australia

In Australia, it is known as brawn or Presswurst. It is usually seen as something of an old-fashioned dish, although various large firms, such as Don and KR Castlemaine produce it.

The Caribbean

Souse is pickled meat and trimmings usually made from pig's feet, chicken feet or cow's tongue to name a few. The cooked meat or trimmings are cut into bite sized pieces and soaked in a brine made of water, lime juice, cucumbers, hot pepper, salt and specially prepared seasonings. It is usually eaten on Saturday mornings especially in St. Vincent and Barbados. In Trinidad and Tobago it is served or sold at most social gatherings such as parties, all inclusive fetes and sporting competitions. Many Caribbean countries have the same or similar version of the dish.

Latin America

Latin America is a region of the Americas where Romance languages – particularly Spanish and Portuguese, and variably French – are primarily spoken. Latin America has an area of approximately 21,069,500 km² , almost 3.9% of the Earth's surface or 14.1% of its land surface area...

: Head cheese is very popular and is usually referred to as Queso de Cabeza in Chile

Chile

Chile ,officially the Republic of Chile , is a country in South America occupying a long, narrow coastal strip between the Andes mountains to the east and the Pacific Ocean to the west. It borders Peru to the north, Bolivia to the northeast, Argentina to the east, and the Drake Passage in the far...

and Colombia

Colombia

Colombia, officially the Republic of Colombia , is a unitary constitutional republic comprising thirty-two departments. The country is located in northwestern South America, bordered to the east by Venezuela and Brazil; to the south by Ecuador and Peru; to the north by the Caribbean Sea; to the...

, and also Queso de Puerco in Mexico. In Peru, Ecuador and Costa Rica, it is also known as Queso de Chancho. It is known as Queso de Cerdo in Uruguay.
Brazil

Brazil

Brazil , officially the Federative Republic of Brazil , is the largest country in South America. It is the world's fifth largest country, both by geographical area and by population with over 192 million people...

: In Brazil, head cheese is very popular among the gaucho

Gaucho

Gaucho is a term commonly used to describe residents of the South American pampas, chacos, or Patagonian grasslands, found principally in parts of Argentina, Uruguay, Southern Chile, and Southern Brazil...

population and is commonly known as Queijo de Porco (Pig Cheese). In the German colonized cities, such as Pomerode

Pomerode

Pomerode is a Brazilian city in the state of Santa Catarina, in Southern Brazil. It is located in the valley of the Itajaí-Açu river, not very far from the city of Blumenau, one of the largest cities in the state....

and Blumenau

Blumenau

Blumenau is a city in Vale do Itajaí, state of Santa Catarina, in southern Brazil. It was founded on September 2, 1850 by Dr. Hermann Bruno Otto Blumenau along with 17 German immigrants. A few years later Fritz Müller migrated to Blumenau as well....

, it follows the German recipe and is known as Sülze.

North America

Head cheese or headcheese
Pennsylvania

Pennsylvania

The Commonwealth of Pennsylvania is a U.S. state that is located in the Northeastern and Mid-Atlantic regions of the United States. The state borders Delaware and Maryland to the south, West Virginia to the southwest, Ohio to the west, New York and Ontario, Canada, to the north, and New Jersey to...

, United States

United States

The United States of America is a federal constitutional republic comprising fifty states and a federal district...

: In the Pennsylvania Dutch

Pennsylvania Dutch

Pennsylvania Dutch refers to immigrants and their descendants from southwestern Germany and Switzerland who settled in Pennsylvania in the 17th and 18th centuries...

dialect

Dialect

The term dialect is used in two distinct ways, even by linguists. One usage refers to a variety of a language that is a characteristic of a particular group of the language's speakers. The term is applied most often to regional speech patterns, but a dialect may also be defined by other factors,...

, head cheese is called souse. Pennsylvania Germans usually prepare it from the meat of pig's feet or tongue and it is pickled with sausage.
Louisiana

Louisiana

Louisiana is a state located in the southern region of the United States of America. Its capital is Baton Rouge and largest city is New Orleans. Louisiana is the only state in the U.S. with political subdivisions termed parishes, which are local governments equivalent to counties...

, United States

United States

The United States of America is a federal constitutional republic comprising fifty states and a federal district...

: The highly seasoned hog's head cheese is very popular as a cold cut

Cold cut

or appetizer, especially with the Cajun people. A pig's foot provides the gelatin

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 Louisianans. It is a popular Cajun food, and may also be known as souse meat or simply souse.
Newfoundland and Labrador

Newfoundland and Labrador

Newfoundland and Labrador is the easternmost province of Canada. Situated in the country's Atlantic region, it incorporates the island of Newfoundland and mainland Labrador with a combined area of . As of April 2011, the province's estimated population is 508,400...

, Canada

Canada

Canada is a North American country consisting of ten provinces and three territories. Located in the northern part of the continent, it extends from the Atlantic Ocean in the east to the Pacific Ocean in the west, and northward into the Arctic Ocean...

: Throughout Newfoundland, brawn is typically made from wild game such as moose and caribou.
Ontario

Ontario

Ontario is a province of Canada, located in east-central Canada. It is Canada's most populous province and second largest in total area. It is home to the nation's most populous city, Toronto, and the nation's capital, Ottawa....

, Canada

Canada

:Highly commercial and very processed versions made with pork are sold in the deli section in some grocery stores in Ontario, probably the rest of Canada too.
Quebec

Quebec

Quebec or is a province in east-central Canada. It is the only Canadian province with a predominantly French-speaking population and the only one whose sole official language is French at the provincial level....

, Canada

Canada

:Called tête fromagée, it is commonly available in grocery stores and butcher shops along with cretons

Cretons

In Quebec cuisine, cretons is a pork spread containing onions and spices. Due to its fatty texture and taste, it resembles French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast...

and terrines.

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