House drum
I usually make head cheese with my family at the end of December. When we butcher the pig, we select the right organs and gather to make several pieces to share with relatives. If we need a larger quantity, we buy additional kidneys or ears. I typically cook the organs on the same day, and the next day I handle the grinding and assembling after everything has cooled down well.
Quick Info
Total Time: 5-6 hours (with overnight cooling)
Servings: 4-5 loaves (approximately 15-18 slices each)
Difficulty: Medium
Ingredients
1 pig's head (including skin and tongue)
3 pig hearts
6 pig kidneys
6 pig ears
Stomach, bladder, and cecum for stuffing (thoroughly cleaned)
Salt – 2-3 tablespoons (to taste)
Black peppercorns – 1 teaspoon
Ground pepper – 1 teaspoon
Dried thyme – 1 tablespoon
Water to cover all organs
(optional) 1-2 bay leaves
Preparation Method
1. Prepare all the organs. Wash them thoroughly in several changes of cold water. The tongue and ears require more attention for cleaning. Cut the kidneys in half, rinse them under running water, and soak them in vinegar water for 20 minutes, then rinse again.
2. In a large pot (10-12 liters), place the pig's head, ears, tongue, hearts, and kidneys. Pour in cold water to completely cover them. Add salt, peppercorns, and bay leaves if using.
3. Bring to a boil over high heat, then reduce to low heat. Skim off any foam that forms on the surface with a ladle, especially during the first 20 minutes.
4. Simmer on low heat, partially covered, for 3-4 hours or until the meat and skin from the head easily separate. If the water level drops too much, add a little hot water.
5. Remove the organs from the broth and let them cool completely, preferably overnight in a cool place. Do not discard the broth. Let it cool, and after a few hours, remove the thick layer of fat from the surface, leaving the clear gelatin underneath.
6. Once the organs have cooled, peel the skin off the tongue. Cut the meat, skin, tongue, kidneys, hearts, and ears into suitable pieces – neither too small nor too large (about 1.5-2 cm cubes). Do not use an electric grinder; texture is important.
7. Place everything in a large bowl. Add ground pepper, thyme, salt to taste, and start mixing with your hands. Gradually incorporate the gelatin left from boiling (about 2-3 cups) until the mixture binds together but does not become watery or too firm. The mixture should be slightly sticky but should flow slowly from a spoon.
8. Thoroughly clean the stomach, bladder, and cecum for stuffing – they should not smell at all. For safety, scrub them with coarse salt and rinse in several changes of water.
9. Stuff the stomach and other membranes with the meat mixture, being careful not to overfill them to prevent bursting during cooking. Fill about three-quarters full to allow for settling. Sew the ends with thick kitchen thread.
10. Heat the remaining broth again, adding the stuffed loaves, ensuring they are nearly covered. Simmer on very low heat for about 1 hour, turning them halfway through.
11. Carefully remove the loaves and place them on a wooden board, covering them with another board and placing weights (like a pot of water or large jars) on top. Let them press for 3-4 hours.
12. If possible, smoke the cooled loaves for 6-8 hours using beech wood. If not, keep them in a cool place for at least 24 hours before slicing.
Why I Make This Recipe Often
I like that I can use almost all the pig's organs without waste. The head cheese can easily last a few weeks in the refrigerator or in a cool pantry. It is hearty and works well for festive meals, breakfast, or as a snack. If I make more, I can share it with friends or family.
Tips and Variations
Tips
- If you want it to be firmer, use more gelatin from the broth.
- For a more uniform texture, cut all pieces to about the same size.
- Do not overfill the membrane – during cooking, the loaf will swell slightly.
- Add enough salt from the beginning; otherwise, the loaf will be bland.
Substitutions
- If you don’t have a pig's stomach, you can use just the bladder or cecum, or even collagen casings for thicker sausages.
- Pig ears can be replaced with more skin or rind, but the taste and texture will differ.
- The pig's head can be replaced, in a pinch, with pieces that have more skin (like shank or belly with rind).
Variations
- Some add a little crushed garlic to the mixture for flavor.
- You can add small pieces of bacon if you prefer a fattier texture.
- Some also add pig liver, but it can make the mixture slightly bitter and crumbly.
- For appearance, you can sprinkle a bit of paprika into the mixture.
Serving Ideas
- Slice the head cheese thinly, directly from the refrigerator.
- It pairs well with fresh bread, mustard, red onion, or pickles.
- It can be diced for platters with other cold cuts.
Frequently Asked Questions
How long does head cheese last in the refrigerator?
Head cheese lasts 2-3 weeks if kept at 2-4°C and the membrane is not broken.
Can I make head cheese without a pig's head?
Yes, but you will lose some of the natural gelatin. You will need to add gelatin, or the loaf won't hold together.
Can I freeze head cheese?
Yes, it can be frozen whole or in thick slices. After thawing, the texture becomes slightly softer, but the flavor remains intact.
What should I do if the loaf didn’t bind?
You can try pressing it for a few more hours in the cold. If it still doesn’t bind, next time add more gelatin from the broth to the mixture.
Can I use beef intestines?
Yes, but the flavor will be slightly different, and the intestines need to be very well cleaned and hydrated before use.
Nutritional Values
A 50 g slice of head cheese contains, on average:
Calories: 120-140 kcal
Protein: 10-12 g
Fat: 8-10 g
Carbohydrates: 0-1 g
Head cheese is high in protein, filling, and contains negligible carbohydrates. The fat content depends on the proportion of rind, ears, and possibly bacon.
Storage and Reheating
Head cheese should be kept in the refrigerator, wrapped in foil or in a container, for 2-3 weeks. It can also be stored in a cellar or pantry if it is cool, but not above 10°C and only if the membrane is not cracked. For serving, slice directly from the refrigerator. It is not reheated; it is served cold. If frozen, thaw slowly in the refrigerator overnight.
Since we made more, let's share it with mom and the sisters, we bought more organs, besides those of the sacrificed pig. The organs are boiled in a large pot, and salt is added. Occasionally, the foam that forms is removed. It is left to boil until the meat and skin start to fall off the head. After boiling, they are taken out and left to cool, preferably until the next day (that's what we did, meaning mom did, as I participated in the slaughtering and stuffing). The water in which they boiled is not thrown away; it is left to cool, and when it has cooled, the fat on top is collected, leaving the formed gelatin. Once cooled, the organs are cut into suitable pieces, seasoned, and some of the gelatin in which they boiled is added; here we realize how much to add. After homogenizing the mixture, we feel with our hands if more is needed, so that the filling is not too stiff. Then we proceed to fill the stomach, bladder, and cecum of the pig, after they have been well cleaned. They are filled in such a way that they do not burst while boiling. The parts where we filled are sewn up, the pot is placed on the fire with the remaining broth, the sausages are arranged, and it is left to boil for about 1 hour on low heat. They are taken out, placed on the bottom, and weights are put on top to press them, then they are smoked.
Ingredients: kidney 6 heart 3 pig ears 6 pig head 1 tongue 1 pig belly and bladder salt pepper thyme
