Head cheese (
AmE) or
brawn (
BrE) is in fact not a
cheese, but rather a
terrine 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.
Various versions exist around the world
In South Africa head cheese is called brawn.
