Hogshead Cheese

Hogshead Cheese Recipe

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Rosette Rooney


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.



★★★★★ 1 vote

30 Min
15 Min
Stove Top


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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

How to Make Hogshead Cheese


  • 1Put the cooked meat in the blender and buzz - just lightly, do not shred the meat.
  • 2Combine 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.
  • 3Pour 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!

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About Hogshead Cheese

Main Ingredient: Pork
Regional Style: Cajun/Creole

Show 7 Comments & Reviews

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