In North America
- 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 with sausage.
- Louisiana, Mississippi, and other portions of the Deep South, United States
- The highly seasoned hog's head cheese is very popular as a cold cut or appetizer. A pig's foot provides the gelatin that sets the cheese, and vinegar is typically added to give a sour taste. It is a popular Cajun food and is often encountered seasoned with green onions. In Mississippi, Alabama, and other southern states, it is encountered in a spicy form known as souse or less spicy hog's head cheese.
- Newfoundland and Labrador
- Throughout Newfoundland, brawn is typically made from wild game such as moose and caribou.
- Ontario
- Commercial, processed versions made with pork are sold in the deli section in some grocery stores in Ontario.
- Quebec
- Called tête fromagée, it is commonly available in grocery stores and butcher shops along with cretons and terrines.
- New Brunswick
- A spread similar to cretons made from pork head and Boston Butt and seasoned primarily with onion, salt, and summer savory, is often referred to as head cheese.
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With Li Po’s name forgotten,
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—W.H. (Wystan Hugh)