headcheese


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head·cheese

or head cheese  (hĕd′chēz′)
n.
A jellied loaf or sausage made from chopped and boiled parts of the feet, head, and sometimes the tongue and heart of an animal, usually a hog.

[From cheese, something resembling a dairy cheese in shape or consistency.]

headcheese

(ˈhɛdˌtʃiːz)
n
(Cookery) US and Canadian a seasoned jellied loaf made from the head and sometimes the feet of a pig or calf. Also called (in Britain and certain other countries): brawn

head•cheese

(ˈhɛdˌtʃiz)

n.
luncheon meat made of the edible parts of the head of a pig or calf and molded in its own aspic.
[1835–45]

Headcheese

Not cheese, but more like sausage. It is made by boiling a complete hog’s head until the meat is cooked and starts to fall from the bones. The meat is then ground, seasoned, and chilled.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Headcheese - sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pigheadcheese - sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
loaf - a quantity of food (other than bread) formed in a particular shape; "meat loaf"; "sugar loaf"; "a loaf of cheese"
sausage - highly seasoned minced meat stuffed in casings
References in periodicals archive ?
550, fresh pork liver kg 1950 kg 5 560 black pudding, headcheese Italian 4 640 kg, 5 kg Liver
Old bud Ted Werner, headcheese at Hyskore, a well-known rifle rest and accessory maker, always has his brain going and he recently told me about his idea for a mailbox holder for we gun guys.
Gluten- and allergen-free, they are similar in flavor and texture to European-style pates, but with a distinctive Southern flair that comes from founder Glorious Malone's Southern headcheese.
2) The French phrase literally means "molding of a head": It is a pun on fromage de tete, or headcheese.
In the first recipe called Headcheese for the Unconvinced she explains how to shave or singe the little hairs off a pig's head before submerging it in brine with its cut-off ear and foot.
slab the peasant's cheese one meat maybe headcheese the leftover