Norwegian liver pate

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Head cheese, Elizabeth’s restaurant, New Orleans. Variations of head cheese exist throughout Europe and the rest of the world, with differences in construction and ingredients. A version pickled with vinegar is known as souse. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled.

The English term “head cheese” is a calque derived from the Dutch word hoofdkaas, which literally translates to “head cheese”. This section possibly contains original research. Austria: Head cheese is known as Presswurst, Sulz or Schwartamaga in the most western regions. The broth is heavily seasoned with garlic before cooling. Croatia: This cut is generally known as hladetina, and is commonly produced after the traditional slaughter of pigs. A strongly seasoned version of this cut is called tlačenica.

Cyprus: made with pork and known as zalatina, a word possibly derived from the English word gelatin. It is often seasoned with lemon juice. Other ingredients may include onion, pepper, allspice, bayleaf, vinegar, salt, carrot, parsley, root celery, and sometimes eggs. Sometimes carrots or greens are added. It is a traditional Christmas dish, but is sold in stores year round.

The traditional sült is made from pork using its gelatinous parts. Finland: Head cheese is known as syltty, tytinä or aladobi. Germany: Head cheese is known as Sülze, Schwartenmagen, or Presskopf. Sülze can have a tangy flavour by adding pickles or vinegar. It usually takes the form of a rectangular loaf, which is then sliced into portions. German Schwartenmagen in a tin as it is sold as a type of Hausmacher-Wurst, i.