My recipe is from my mom, and probably handed down to her from her mom and her moms mom and so on. I always like head cheese and found how to make it one time when I was eating breakfast at moms, I was eating biscuits and gravy at moms one morning and there was this huge pan with a towel covering something, I asked mom what was under the towel at the same time I lifted up the towel,and there it was, a hogs head split down the middle, looking at me... as I was eating sausage gravy and biscuits. I just snickered and thought, only mom. Her recipe was; split the head let it soak in salted water over nite (gets the blood out she said) put the head in a pot and boil till the ears cartilage would mash in your fingers. Then chop up the meat add sage,course black pepper, some red pepper (crushed) some sage, pack it in a bread pan and let harden for what ever you wanted to to do w/it, she salted it to taste when she ate it. That's how I make it also today. -Coot

so, where did you get the head and how was it prepared... de-haired or skinned or what? I love souse and think it is not only healthy, but makes a great salad with vinegar, onions and oil. Thanks for sharing. I see people from different parts of the States, prepare it differently; but I like mine with garlic and onions.

If you have a good Asian market they will have heads. They run about 12 bucks in the deep South. They will split them for you, also. Many grocery store butchers will also order one for you. If you can't find one, a combination of pigs feet and Boston butt will do you very well.

You don't need to use a head. I use pork hocks much better taste.

I'm going to try this recipe, it looks quite good. Currently, I eat Parker House Souse which is what I grew up eating along side my great grandmas

I'm going to try this recipe, it looks quite good. Currently, I eat Parker House Souse which is what I grew up eating along side my great grandmas.

Split head remove brains and eyes

My mom made this every year after my dad prepared the hog. I made it. Your recipe was the same as moms. A old Tennessee family tradition.

Much easier and just as good is a 3 or 4 lb pork butt and a couple of packages of flavorless gelatin.