I had a few people ask me about making headcheese. Headcheese is an incredibly nutritious and delicious food that epitomizes the spirit of thrift. Do you see these companies cropping up all over the place convincing people that making bone broth or getting gelatin and collagen in their diets is a huge pain in the ass and, therefore, just buy product A, B, or C? Nah. We know better. No refined food product, I don’t care what it is, can hold a light to whole foods. Here’s the real deal and all of the extras you miss out on when you go for big dollar convenience. Check out the gelatin I got out of this batch! 16 liters! Headcheese is a REAL friend with benefits.
1️⃣ In this batch I had an organic, pastured pig head with brains, two trotters, and a couple of pig’s tails. I brine that in salt water for a day in a big crock.
2️⃣ I then divided the brined piggy parts into two 18 litre pots and added herbs. Use what you like. This time I used bay leaves, thyme, marjoram, onions, garlic, and rue because that’s what was in my garden. Simmer for 5 hours.
3️⃣ I plucked out the pig parts and let them cool. I then ran the reduced liquid through cheesecloth and put it back on the stove to simmer down to 1/2.
4️⃣ I plucked all the meat, cartilage, and fat from the bones, coarsely chopped them up and added salt and pepper. There is way more fat than what you can use in a balanced mix. I put that extra fat and gelatin-y bits into bags and froze them. It will be used for supplemental nutrition for winter feeding barn cats, farm doggies, and fowl.
5️⃣ After putting seasoned meat/fat in containers, I poured glugs of the reduced liquid on top. Then they went in the fridge to set into a delicious mass that can be sliced with a knife.
6️⃣ I then poured all of that reduced, super concentrated gelatin into jars that are frozen. When I make bone broth, soups, sauces etc. I add one of these gelatin jars for extra nutrition and flavour.
That’s it, that’s all. For detailed instructions, you can find a lot of recipes online. It’s almost impossible to fuck it up. It’s an incredibly gut-healing, soul-satisfying food that honours every last bit of the animal.