Head Cheese - in North America

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.