Hogshead Cheese

Rosette Rooney Recipe

By Rosette Rooney NewOrleansLisa

30 Min
15 Min
Stove Top

I promise there are no "hogs" heads in this dish - just pork. This recipe is an old family favorite. My mother would share recipes with friends, but not this one. There are a few she held secret - even from me! If you're daring and like heat, feel free with the red pepper flakes. This is great on crackers for a cocktail party or small get together. Sorry I don't have a picture to show you. Next time I make it, I'll take pictures. Please enjoy and let me know how you like it.


pinch tips: Perfect Pasta Everytime


3 c
chicken broth
2 tsp
cayenne pepper
2 tsp
red pepper flakes
2 tsp
black pepper
1/4 tsp
1 medium
onion, chopped
bay leaves
2 1/2 tsp
1/3 c
parsley, chopped
6 pkg
knox gelatin (envelopes)
3 c
cooked meat
1/3 c
scallions, chopped

Directions Step-By-Step

Put the cooked meat in the blender and buzz - just lightly, do not shred the meat.
Combine the first eight ingredients over medium heat for about five minutes. Turn fire off and add gelatin. Stir until completely dissolved. Remove the bay leaves and add the scallions, parsley and meat.
Pour the mixture into an oiled mold (cake pan, bread pan, etc.) and refrigerate until firm. Usually takes about 2 or 3 hours. I do it the day before. Remove from the fridge, put on a platter surrounded by crackers and enjoy!

About this Recipe

Main Ingredient: Pork
Regional Style: Cajun/Creole

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Jul 18, 2012 - Rosette Rooney shared this recipe with discussion group: Southern Soul Food Cooks
Rose Mary Mogan cookinginillinois
Jul 18, 2012
Rosette, I definately must try this. It is DEFINATELY DIFFERENT FROM ANYTHING i HAVE EVER HAD OR MADE BEFORE. Perhaps it gets it's name from the fact that it is jelled like head Cheese, but other than that, I can't see any similarities. No sage, no Vinegar, just hot and spicy. I really appreciate you taking the time to post this recipe. So it will be nice to make something totally different from anything I have ever made before. Thank you so much. It seems simple enough that I am confident I can handle this one. I will let you know when I make it, and post a Picture. Thanks again.
Rosette Rooney NewOrleansLisa
Jul 19, 2012
Rose Mary, I neglected to add an important note. This does not have to be expensive to make. I make it from leftovers. Anytime I fix anything "pork" I freeze the leftovers. Example, pork roast - put left over slices in a container in the freezer. When I have accumulated 3 cups of meat, I make the head cheese. The original (which I have had) tastes very much like this - but it does have the meat from the pigs head. A friend of mine bought the whole head, took it home and tried "brushing" its teeth before cooking it :) :) :) I laughed so hard I almost split a seam. Have fun and enjoy.
Beverly Lowery skilletwonder
Jul 19, 2012
I have made this before from a hog's head. We had some butchered and the head was sent back. What a mess!!!!!Don't know what was worse-the head or my sick on stomache--I will be trying this-this weekend my husband loves it...Thanks for Sharing.....
Rose Mary Mogan cookinginillinois
Jul 19, 2012
Rosette, I really appreciate you sharing this recipe. I did note from the ingredients that it is not expensive at all. Three cups is not very much at all, so I am sure I could manage that even if I bought a couple of country ribs, and cooked them down and then shredded it. I also gathered that because you are not using the hogs head that is why gelatin is needed, it supplies the gelatin you would normally get if you were using the actual head. I plan to make this a special project very soon. Can't say when, but hopefully real soon. Thanks again. That is so funny what your friend did. I am still laughing.
Rose Mary Mogan cookinginillinois
Jul 19, 2012
Beverly, when I was growing up, my father butchered hogs, and no parts of the pig went unused. So that is when my mother made the Head cheese or souse, I have no idea what the difference is. I remember that one was spicier than the other, one had a sage flavor and both had vinegar. We always had it as a snack with saltine Crackers. It really does bring back memories. But I was so small, I do not remember the exact ingredients. That really was very nice of Rosette to share her recipe with us. Thanks for your comments also Beverly. Have a nice day.
iris mccall irislynn
Oct 2, 2013
Thank you Rosette,I will email you when I make it!!