Head cheese : Head cheese or, to a lesser extent, pastry head is a delicatessen made up of small parts de meat de porc, more particularly from the head de l 'animal (play, snout, language…), generally cooked with small parts de carrots, pickles, ofshallot oronion, and molded en jellywithout forgetting parsley, ail et spices Finnish a choice (Pepper, thyme, juniper, clove...).
Historically, a head full de porc pickled was baked overnight, then boneless — hence the name cheese head — but without using the ears, eyes and all parts cartilaginous.
In the Nord Pas de Calais, Alpes, The Massif Central southern, this cheese butcher is generally flavored with berries de juniper crushed. A variant exists based on Boar, called in some regions cheese from hure.
In Muslim countries, pork is replaced by mouton (head et feet) Et the recipe is flavored oriental with some lemon, laurel and pimento. Also, it never contains blood.
(See pressing head).
Some head cheese preparations: