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Head Cheese
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Prep Time:
300 minutes
Cook Time:
60 minutes
Total Time:
840 minutes
Family heirloom Christmas recipe, labor of love, requires time and dedication.
Ingredients:
  • 6 fresh ham hocks
  • 2 pounds veal shank
  • salt to taste
  • 0.25 cup white vinegar
  • 0.25 teaspoon ground nutmeg
Instructions:
  • In a large kettle, combine pork hocks, veal shank, and salt. Cover with water. Bring to a boil, then reduce heat to simmer until meat is fork-tender. Periodically move meat to prevent sticking. Remove any scum from the surface and add more boiling water as needed to keep meat covered until done.
  • Once the meat is cooked, transfer it to a large cookie sheet to cool. Strain any remaining liquid into a separate pot to remove small bones and debris; reserve the strained liquid. Let the meat cool on the tray, then discard any fat and bones. Dice the meat, skin, and soft gristle. Combine the diced meat with the strained liquid. Bring to a boil, then simmer gently. Season with salt to taste. Check the texture by chilling a small amount in the freezer until it reaches a jello-like consistency. Stir in vinegar and nutmeg, then remove from heat.
  • Evenly distribute the meat mixture into the bread pans, making sure not to fill them more than 3/4 full. Allow them to cool at room temperature, then refrigerate overnight. The next day, unwrap the loaves from the pans, double wrap in foil, and refrigerate until ready to use. Before serving, remove any fat from the top of the loaves and cut into chunks. Add more vinegar and salt for those who prefer a stronger flavor.

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