Head cheese

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"Brawn" redirects here. For Transformers characters named Brawn, see Brawn (Transformers).

Head cheese (AmE) or brawn (BrE) is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat.

Historically the cleaned (all organs removed) head was simmered to produce a gelatin (which would form from the bone marrow) containing any incidental meat which came off the head. The more modern method involves adding gelatin to meat, which is then cooked in a mold.

[edit] Varieties

Various versions exist around the world:

United Kingdom: In England, head cheese is referred to as brawn, in Scotland as potted heid (potted head of a cow, pig or sheep; the similar potted haugh/hough made from the shin of the animal).
Pennsylvania, United States: In the Pennsylvania Dutch dialect, head cheese is called souse. Pennsylvania Germans usually prepare it from the meat of pig's feet or tongue and it is pickled.
France: Referred to as fromage de tête,tête fromagée (which translates as "cheesy head") or pâté de tête'.
Louisiana, United States: The highly seasoned Hog's Head Cheese is very popular as a cold cut or appetizer. It is also something of a staple of soul food, and may also be known as souse meat or simply souse.
Croatia: A rather strongly seasoned version of this meal is called tlačenica or švargla (the latter being a corrupted loan-word from German).
Germany: Here it is known as Presssack or Presskopf. German Presssack can have a tangy flavor due to the addition of pickles or vinegar. It usually takes the form of a rectangular loaf, which is then sliced into individual portions. There is usually a white variety and a two different red ones, with or without beef tongue. Check out the German Wikipedia for photos.
Genoa, Italy: A similar preparation goes by the moniker testa in cassetta, literally 'head in a box'.
Denmark: Sylte, a pork head cheese seasoned with allspice, bay leaves, and thyme, is part of the traditional Christmas smorgasbord, served on rugbrød with strong mustard and pickled beetroots.
Latin America: Head cheese is very popular and is usually referred to as Queso de Cabeza, specifically Queso de Puerco in Mexico.
Brazil: In Brazil, head cheese is very popular among the gaucho population and it's commonly known as Queijo de Porco (Pig Cheese).
Estonia: Sült, similar to the German or Croatian dish (the name is a loan as well), but usually less seasoned and made from higher quality meat. Sometimes carrots or greenstuff are added.
Poland: In Poland, head cheese is referred to as salceson, a name possibly derived from saucisson, the French word for a type of sausage. There are several varieties of salceson which depend on the ingredients: Black Salcesson which contains blood, White Salcesson made with a mixture of seasoned meats without blood, and Ozorkowy (Tongue) Salcesson where the major meat component is tongue.
Hungary: A variant of head cheese is disznósajt ("pig cheese").