Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Hogs head

Went to the Wal Mart today and they had hogs heads for sale.

They were about 12 bucks a piece.


It took every thing I had to leave that head there....but I knew I would need to get the wife on board first.



I will go back and get one later.


She told me that she had a recipe for brawn....which is head cheese I guess. Not sure if there is a difference.


Souse? Scrapple?


Leave it at the store????


Thanks for any ideas.

Either one, Jim. I like both.

Souse on saltines.

Scrapple fried with maple syrup on top.

Put apple butter on some scrapple, might fine eating.

But you need some guts to go in the mix with the head.


I'm not sure if there is actually any difference between scrapple and pon hoss, other than your location in the US, but I've heard it called both and like it.


Souse is just from the head as I recall and is a gelatinous affair best eaten while drunk with saltines

Jim, some things a fellow should do, if only once.

Jim, let us know how it turns out. The meat on the jowls makes pretty good tacos too

Get a pic of these heads on the shelf at the store !

I vote for scrapple!

Jim, brawn is good !



Similar to the others listed.

Puddin meat, and scrapple.
Paanhaus is the Pa. Dutch (bastardized German) term for scrapple.

There is some dissention on scrapple.
Some, down east, put meat in scrapple. (They are the asswipe Philthadelphia types)

Us'ins in the hills stretched that pig out.

After cooking those heads and bones (and some liver) till the meat falls off,
we strain the meat out. (A salt and pepper shaker is handy for the snackin, while you're stirrin.)

The liver is key. Without the liver, it's not right.
Too much......batchy!


The meat is ground, mixed with some spices and packed into loaf pans to solidify.

The juice is mixed with spices, buckwheat flour and cornmeal. Put in loaf pans....

I eat puddin cold on buttered bread with ketchup and onion. The same fried.
It's good fried on top of buckwheat cakes with real maple syrup.

Scrapple fried, maple syrup....a beautiful thing. Real syrup. (That is way more important than mayo or beans.)

Well, I bought one.


Hutterite gal sees the head in my cart and says that they were making sausage this week...so she recognized the head.

Asked what I had planned for it. I said head cheese. She said, "really? I thought only Hutterites did that sort of thing!"


I guess I am officially a Hute now.

Lose a friend ?

Hog head hash

Ain't that purty in a store display?

We visited rural Italy when the kids were real young, about 3 & 5.

We were walking through a small town window shopping, when my daughter says, look Mummy, there is a cow hanging in that window !

She promptly lead us in for a closer look & was bemused to find, a cow on 1 side & meat on the other.

Ain't seen that kinda stuff in a long while ...where are the protesters ...lol

old school, love it

Kids said they wanted to help process.

Wife not so much!

They are used for traditional tamales in this part of the world.

BP...

That is a rare find right there. I'd ask the meat department to band saw them down the middle and salt & pepper it - roast it meat side up with carrots, onions and celery and a cup of chicken stock at 180F for 8 hours. Pick it clean and make tacos, enchiladas, anything you want. Veggies on the side. Hard to beat freshly roasted. Juices go in the sauce or for moistening the meat for enchiladas or for some wicked gravy.

Lucky find!