This is great, I love head cheese. People (at least here in the US) are forgetting what food is. The most honest offering of animal consumption is head cheese.. The supermarkets are full of factory raised, factory processed meat products. All reverence for the animal is being lost because people want to hide from the truth behind the process of getting animal from birth to the table. Auguste Escoffier would be happy to see someone like you still alive in the 21st century. Thanks for the great video. You have payed the greatest homage and respect to that pig.
My Mum was German (I was born in Australia) she used to make what she called "Potted Meat". She did exactly what you did in this video but she would add more trotters and even Hocks to boost up the meat quantity. Once she had all the meat off the bones (she left the meat quite course) she seasoned it like you did, then she'd half fill the molds and pour the liquid over the top of the meat so it was at least an inch over the top of the meat. Then she would add cooked carrot pieces, celery and onion on top of the meat. Once it was set and removed from the molds you had a layer of meat on the bottom and the veggies on top all held together by the delicious jelly. We would sprinkle a little vinegar over it just before eating it. It was so good. Because it was so fiddly she only made it a couple of times a year, definitely at Christmas time every year and then again when she got sick of us kids asking her when are we having potted meat again. When she did make it there was plenty. At least a dozen or so loaf tins like the one you used. I'll never forget Mum's Potted Meat". God Love you Mum, may you rest in peace.
I learned some time back that my third great-grandfather was a Gloucestershire butcher. He came to the U.S. in the 1840s, and subsequently farmed, but he'd been a butcher back in England. It's great fun to learn of the kinds of things he may have done back in the day. Thank you!
Even though I would never, ever eat this. Im glad to see people still use EVERYTHING from an animal. Nothing to waste, I love that. Old school. More people should do that.
Best thing I have ever heard, "Looks like something from a 70's POOORNNOOO.....Whatever that means." Just after the 11 minute mark. I want Scott to narrate my life. Or I want to watch 70's POOOORNOOO.... narrated by him. But for real. I love this channel and want to make this.
I want to make souse myself. I grew up eatung a version of this spicy n very tasty. The old food ways are slowly dying, but for people like you,thank you for sharing.
My grandfather used to work as a butcher here in Germany. Your videos remind me of the times when I used to be a little kid, watching him work. Sweet nostalgia! That man taught me about meat, and where it comes from.
Hi ScottFound your channel earlier this year and have tried several of your recipes. This one took me back to my youth. I went to my local family butcher two weeks before Christmas to order an ox toung and pigs head, to be told very unlikely I would be able to get the pigs head. I had a great reminisce with the proprietor about "the good old days" of butchery and proper food. Two days later he contacted me to say both items were in and he apologised for having to charge me £8.00 for it. We both remembered a time when they were 50p or even free!Best eight quid ever spent! I made a really meaty version with minimal fat it came out like a course liver pate. I asked my wife and kids to try it (who were extremely sceptical). The verdict "Wow that's really nice!"You Mr Rea deserve the credit for this culinary extravaganza and change of opinion in my household. Thank you for keeping traditions going I have great respect for your desire to document these skills - You are a legend in your own lunchtime! Kindest regardsGary Hearn
My dad has told me about hog butchering on their farm in Tennessee, USA in the 1930's and 40's. The one part of the pig they did not use was the head, perhaps due to the extra work required. He said that there were ladies in the area who would make the head cheese for a fee. Thanks so much for this important heritage. bill
This is a hugely popular meal in our Maori diet, My uncle used to leave the eyes in just to freak out whoever found one... it was amzing to eat, albeit a little daunting at the prospect of chewing half an eye, although the eyes got tasty after a while and no one in the family minded chunks of cornea hahaha good ol days!
+Scott Rea Could you do video on Pressack? As great as this brawn looks, I am not a big fan of garlic and onions, but always enjoyed the many different headcheese types in Germany when visiting family.
That is truly a work of art, I wanted to get an apprenticeship with a butcher, but I didn't get hired, so I went a different way with my work. This really shows what made me want to be a butcher. Unfortunately, here in the US, butchering jobs are a pretty niche type of thing, so unless you are lucky enough to get hired by the right people, it's not easy to follow that career path.
Thanks. I haven't been able to buy either pickled pigs' feet or head cheese around here for years. A local butcher has agreed to give me a head and against my wife's wishes, head cheese is my next project. Thanks again. Greg in Truro, Canada
Brother, that looks way better than any 'head cheese' that I've seen in the states. Can't wait to get a pig to butcher.Keep the videos coming! And thanks
You, my friend, are my new hero. I love head cheese. I have had this since I was 10 years old. I LOVE it. Now I know how to make it. My mother used to make it. The stuff you get from the stores is ok, but not as good as homemade.
Today I had two thick slices of my head cheese between two slices of plain white bread slathered with mayonnaise, chopped green onions, and prepared horse radish. It is wonderful and I look forward to several more days of this delicacy. In the a. m. I'll call my AMISH butcher and thank him for all his effort and let him know how much I appreciate his thoughtfulness. I thank you too 'cause I always enjoy watching what you do and the way you do it.
Scott, colmans mustard needs to start paying you for all this publicity, your making me buy it! Love the videos keep it up man, and thank you so much for spreading the knowledge!
9 ปีที่แล้ว +27
Hi Scott, We make this the mexican way, it´s called "queso de puerco", my dad puts vinegar, curing salt and oregano while boiling it, slices paper thin when cold and makes the best sandwiches of all times, great video. Ps. Thanks for your great videos!
Absolute genius. You've given me inspiration to try many unpopular cuts. I'm currently boiling 3 pig's tongues. Thank you! I'll ask the butcher for a whole pig's head.
This is my second time watching this Some months ago I followed these instructions and made my first brawn. It was incredibly delicious! I've now sourced 2 smaller pig's heads and I'm here for a refresher course. Many thanks Scott for your videos, they are informative and entertaining!
I'm an Italian American, and every few weeks I come back to this vid as part of my trip down Nostalgic Lane....we need to get back to basics here in the states, about MANY things, and the lost practice of creating these wonderful delicacies from the 'forbidden bits" like head cheese is a great way to start. If the kiddies are raised WITH this "whole animal" philosophy and approach to food, they will grow up fearless eaters, enjoying EVERYTHING....with NOTHING WASTED. Think of the absolutely BRILLIANT culinary possibilities that could replace the boring old usual suspects on the typical modern American household dinner menu! EXCEPTIONAL tuturial as always from the SRP!
what I like the the most is his love of food .......with the final product he doesn't show the end piece. he cuts another and then squares it off then shows us what it looks like.great passion for food is awesome thank you for this video
Scott, another work of Butchery art. You know watching Your channel and then reading the mindless comments ten year olds are leaving here makes me feel blessed to have lived my life when and how i did, In the country having real food just like You are making here made by a wonderfull Mom, Dad and Nan who taught me their cookery magic in the kitchen every day and having been blessed with a best friend who was a past master of the Yorkshire Butchers federation and watching and learning from Him and helping at every chance I could get. As I said I am blessed. Uncle Edwin had a butchers shop and I can still taste His brawn and I will again after following Your lead here. Thank You Scott from a very grateful Geoff.
Scott I really enjoyed this video. I remember my dad eating head cheese years ago. I agree with you, we seemed to loose a lot of our artisan culture as time goes on. It's nice to see someone keeping it going. God Bless :)
I scooped out the brains, gently sautéed them, added a beaten egg with milk, and had brains and eggs. It's been a LONG time since I've had that dish. I am no longer able to get cow or calf brains anymore (probably due to fear of mad cow disease). Good stuff and I'm glad you pointed out to take the brains out and eat them separate. Thanks
Sounds wonderful but I've always been wary of brains - was 15 when BSE blew up in the UK (1993), but would like to try it - does it have a particular flavour, or is it a textural thing? Love piggy flavour and denounce people who think lamb is 'gamey' - just wondering if it's worth the effort to source?
Really enjoyed the old school recipes from the cuts of meat that are throw away. Going to make pig trotters tomorrow. Love to see an old school pig trotters vid. Really interesting and i bet this kind of food was what we peasants eat in the days. Thanks
Growing up I would visit my grandparents in Mexico for the holidays and it was tradition to butcher a pig. My favorite was when they would render the fat and fry up the tail and ears. Delicious with a dash of hot sauce and sprinkled with fresh diced onions and cilantro. The video took me back, thanks.
I have never been more impressed with any Video I have ever watched. That whole process was simply amazing, and so informative. When you cut the Terrain and said add it to a pan with what ever I was happy I watch this.
Many thanks for showing us how to do this Scott. I'm an old fart that last ate Brawn years ago - because the stuff you buy in supermarkets now is definitely NOT how I remember it (or Haslet). So now I know how to make it (courtesy of your fantastic video), I can't wait to do my own now and tell all my kids and grandkids I've been making this tasty stuff for bl**dy years! Thanks again Scott
really enjoyed that,and what with being on a soft diet through having my jaw rebuilt from my legs twice due to oral cancer I bet that is soft enough for me to eat.....new project coming my way..lol and I cant wait to taste it,ty your an inspiration tc and chat soon bry
ty for the reply scott,your a star do you know any more recipes with meat that are superb and tasty that someone who,s had an op like me can cook and eat....if so brill and if not no prob not only meat but I love fish more than anything...also I gonna tell all at north Manchester general to follow your channel,i think it will help a lot regards again bry
Beautiful! Just like hog killing day of my youth in the Southern US. Head Cheese was a favorite but the southern's had another version with more vinegar...pickled more or less that was called "Souse Meat". Nice work Scott!
Dear lord, I found your channel yesterday and I'm getting so very hungry! It all looks so very tasty. Never had any of these dishes like black pudding, haggis, headcheese and will try it all and so much more as soon as I can :)
thanks dude bring back so many memories, my father was old school loved head cheese's cold cuts , he grue up in camaden nj in the late 40 early 50 's he wood realy in joy your show thanks , Snook
Nice work Scott. Here in the US Head Cheese looks more scary as a finished product than the pigs head you started with. Yours is a Fantastic looking finshed product.
Awesome. Really enjoyed that. I've seen head cheese here in America, but it's never looked like anything I wanted in my mouth. Seems more gelatin than pig. Yours looks so delicious and as soon as I get hold of a head I will absolutely make it. Thank you so much for sharing your talents. CHEERS!!!
I used to absolutely love brawn! I've not seen or had in many years. I remember it having more of that delicious jelly than yours but that still looks amazing 👍
Wow, that is beautiful. I always heard "head cheese" (yes, I'm in the US) and thought it would be gross. Now that we're raising our own hogs I've been looking for recipes. Okay, so I'll likely feed the eyes to the dogs, but the rest...I can't wait!
Respect to you once again for passing on some fading culture to the global public, Scott. I remember eating a pork terrine at a very swanky restaurant that was a dead ringer for this dish. They served it with little cubes of apple jelly. It changed my life and I bet it wasn't as good as this little gem. I'm converting my basement into a charcuterie larder as we speak but before it's finished I sill be trying this one out for sure. I hope to repay you with a video you can try yourself. Keep up the great work!
My introduction was in Tokyo; "French chefs' in Tokyo train in Paris and the quality of the "french" charcuterie is very high. High end Tokyo department store food counters would sell head cheese in slices, to be served on a leave of bib lettuce, with a dab of rustic mustard and a tiny pickle
My Amish butcher called this am to say he had a head if I wanted it. Went over to pick it up and he gave it to me after cutting it into eight pieces. Though He didn't want any money I paid him more than he ever was willing to take.'Can hardly wait to begin the process.Thank you so much
Scott Rea I am glad I found your channel. I've been watching for several months now and really love to watch your very informative videos. This video was special for me cause I never new what the process was. You've made it look inviting and I am going to try it. I'll let you know how it turns out. From Florida, USA keep up the great and fun videos. Could you do some more videos on visiting your friends in the butcher market and the country side. Thanks.
so great! thank you.. I am making it right now and was boiling the whole hogs head with the tongue yesterday, chilled it overnight, and am now picking the meat off the skull, and clarifying the jelly Thank you for your very clear instructions! I'm making a bit of liver paste as well and will make Banh Mi sandwitches when done with this head cheese.. I didn't have the ears to sliver into my brawn as they skinned entire animal and removed the ears when doing the on Farm slaughter, but we do have the tongues and hearts... the trotters were not so great, so I'm just using the head meat jowls etc. today I'll reheat w eggs to clarify pork jelly to keep for stock I add wine to the broth for the taste and lemon or vinegar, salt & black pepper... I'll also use some Cilantro and hot pepper as I'm going for a more Thai flavor profile Where do you get that awesomely sharp Bone Saw, Chef Steve?
Artful process. I can taste it through the computer. So glad to view this lost art. Can't wait to give it a try myself. Keep these videos coming, my friend!
My Grandma made this as well. She sometimes added pork shoulder to the mix for more meat. She also cooked a bit of oatmeal into the meat. She served her "head meat" sliced when chilled then battered with flour and milk with lots of black pepper in the batter. Then she pan fried the slices in bacon grease and it finished crispy on the outside and creamy on the inside. Usually served at breakfast with eggs.
Well Done Scott! I just ate half a pound of hot head cheese made here in Michigan and washed down with a Michigan beer from the Frankenmuth brewery. Delicious!
I would totally eat this! Every loaf of head cheese I've ever seen in the US, however, appears to be mostly large chunks of...stuff...embedded in about 50% clear gelatin. What you've made here reminds me of goetta/scrapple/livermush, etc., and looks quite delicious. I'd be keen to fry some up crispy as a breakfast meat experiment, as well! Cheers, and thanks for another tasty video.
I've never seen brawn like this. When ever I've had it it has always been cubes of head meat floating in a lot of jelly. I think the ratio was probably 70/30 in favour of the meat. I always loved it, but I have to admit this looks a whole lot more tasty. It reminds me a bit of haslet. In the looks department.
Man. you are truly a master! Nice to hear you pay respect to your elder teacher, quite honorable! You inspire me and make it look so easy. Did you include the eyes and tongue? I think I seen you discard an eye. Please do a video about making jellied pork tongue loaf, nothing tastes better! Thanks from Ontario, Canada, for your shared knowledge.
You sir earned my subscription to your channel. I may be an american. But, I enjoy watching you cook some very intriguing delicacies. Thy all look so good after all your hard work on each dish. :)
Your channel has all the stuff i liked watching in the river cottage series but with no filler just the good bits. Keep the instructional vids coming :-)
I am poor at the moment,so cant try any of these delicious meat but watching these videos while eating junk food makes me kinda feel i am eating these delicacies.Keep up the good work :) .
Thanks Scott Recycling at it old school best ! I'm in the process of making Guanciale and the dog nearly got the left overs !! However I decided to make a brawn glad I did !
This video is very helpful and informative. I've got a good few recipes for potted heid or Scots brawn made with an ox's head and heel and after seeing this it all looks easy enough, it just takes a bit of time.
Love it! Chris, I remember in the late 40s my Aunt in London serving up the cheek from a roasted, half a pigs head. I'd never tasted such succulent meat before or since. Any chance of a video on one? Keep up the good work. Don't let these old traditional dishes die out.
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This is great, I love head cheese. People (at least here in the US) are forgetting what food is. The most honest offering of animal consumption is head cheese.. The supermarkets are full of factory raised, factory processed meat products. All reverence for the animal is being lost because people want to hide from the truth behind the process of getting animal from birth to the table. Auguste Escoffier would be happy to see someone like you still alive in the 21st century. Thanks for the great video. You have payed the greatest homage and respect to that pig.
Thankfully in the Southern USA there is still Souse available at even walmart.
Alot of us still eat head cheese. I was raised on it in California and every meat market I've been to had some for sale.
My great grand mother used to do this with a cows head and make pie with the meat ,she open a shop and made a fortune. Great to watch .Thanks
My Mum was German (I was born in Australia) she used to make what she called "Potted Meat".
She did exactly what you did in this video but she would add more trotters and even Hocks to boost up the meat quantity. Once she had all the meat off the bones (she left the meat quite course) she seasoned it like you did, then she'd half fill the molds and pour the liquid over the top of the meat so it was at least an inch over the top of the meat. Then she would add cooked carrot pieces, celery and onion on top of the meat.
Once it was set and removed from the molds you had a layer of meat on the bottom and the veggies on top all held together by the delicious jelly. We would sprinkle a little vinegar over it just before eating it. It was so good.
Because it was so fiddly she only made it a couple of times a year, definitely at Christmas time every year and then again when she got sick of us kids asking her when are we having potted meat again. When she did make it there was plenty. At least a dozen or so loaf tins like the one you used. I'll never forget Mum's Potted Meat". God Love you Mum, may you rest in peace.
this is beautiful, thanks for the recipe!
+Denis Franks
Sulza. What does that mean?
AussieMusicRocks
Sülze de.wikipedia.org/wiki/S%C3%BClze
The English article refers to the Czech/Polish version though
Sounds nice!
I only got headcheese on Christmas Eve, my Swedish Grandmother made it every year. I never did learn how to make it. Thank you for the lesson.
I learned some time back that my third great-grandfather was a Gloucestershire butcher. He came to the U.S. in the 1840s, and subsequently farmed, but he'd been a butcher back in England. It's great fun to learn of the kinds of things he may have done back in the day. Thank you!
Even though I would never, ever eat this. Im glad to see people still use EVERYTHING from an animal. Nothing to waste, I love that. Old school. More people should do that.
Best thing I have ever heard, "Looks like something from a 70's POOORNNOOO.....Whatever that means." Just after the 11 minute mark. I want Scott to narrate my life. Or I want to watch 70's POOOORNOOO.... narrated by him. But for real. I love this channel and want to make this.
I want to make souse myself. I grew up eatung a version of this spicy n very tasty. The old food ways are slowly dying, but for people like you,thank you for sharing.
My grandfather used to work as a butcher here in Germany. Your videos remind me of the times when I used to be a little kid, watching him work. Sweet nostalgia! That man taught me about meat, and where it comes from.
Hi ScottFound your channel earlier this year and have tried several of your recipes. This one took me back to my youth. I went to my local family butcher two weeks before Christmas to order an ox toung and pigs head, to be told very unlikely I would be able to get the pigs head. I had a great reminisce with the proprietor about "the good old days" of butchery and proper food. Two days later he contacted me to say both items were in and he apologised for having to charge me £8.00 for it. We both remembered a time when they were 50p or even free!Best eight quid ever spent! I made a really meaty version with minimal fat it came out like a course liver pate. I asked my wife and kids to try it (who were extremely sceptical). The verdict "Wow that's really nice!"You Mr Rea deserve the credit for this culinary extravaganza and change of opinion in my household. Thank you for keeping traditions going I have great respect for your desire to document these skills - You are a legend in your own lunchtime!
Kindest regardsGary Hearn
My dad has told me about hog butchering on their farm in Tennessee, USA in the 1930's and 40's. The one part of the pig they did not use was the head, perhaps due to the extra work required. He said that there were ladies in the area who would make the head cheese for a fee. Thanks so much for this important heritage. bill
This is a hugely popular meal in our Maori diet, My uncle used to leave the eyes in just to freak out whoever found one... it was amzing to eat, albeit a little daunting at the prospect of chewing half an eye, although the eyes got tasty after a while and no one in the family minded chunks of cornea hahaha good ol days!
all part of the experience Albi. all the best mate..scott
+Albi Collier Yeah, always sucked when you chewed on a tooth though haha!
+Scott Rea Could you do video on Pressack? As great as this brawn looks, I am not a big fan of garlic and onions, but always enjoyed the many different headcheese types in Germany when visiting family.
+4hm35319hd0h5 dahahaha hard! always ate it and had the odd tooth in there..
+Valentin Lance hu
That is truly a work of art, I wanted to get an apprenticeship with a butcher, but I didn't get hired, so I went a different way with my work. This really shows what made me want to be a butcher. Unfortunately, here in the US, butchering jobs are a pretty niche type of thing, so unless you are lucky enough to get hired by the right people, it's not easy to follow that career path.
Thanks. I haven't been able to buy either pickled pigs' feet or head cheese around here for years. A local butcher has agreed to give me a head and against my wife's wishes, head cheese is my next project. Thanks again. Greg in Truro, Canada
excellent Greg.let me know how it turns out mate.cheers,..Scott
Such an important video. If we choose to eat meat, we should use the whole animal, and put our hands to it in dishes like this.
Brother, that looks way better than any 'head cheese' that I've seen in the states. Can't wait to get a pig to butcher.Keep the videos coming! And thanks
You, my friend, are my new hero. I love head cheese. I have had this since I was 10 years old. I LOVE it. Now I know how to make it. My mother used to make it. The stuff you get from the stores is ok, but not as good as homemade.
Today I had two thick slices of my head cheese between two slices of plain white bread slathered with mayonnaise, chopped green onions, and prepared horse radish. It is wonderful and I look forward to several more days of this delicacy. In the a. m. I'll call my AMISH butcher and thank him for all his effort and let him know how much I appreciate his thoughtfulness. I thank you too 'cause I always enjoy watching what you do and the way you do it.
Scott, colmans mustard needs to start paying you for all this publicity, your making me buy it!
Love the videos keep it up man, and thank you so much for spreading the knowledge!
Hi Scott,
We make this the mexican way, it´s called "queso de puerco", my dad puts vinegar, curing salt and oregano while boiling it, slices paper thin when cold and makes the best sandwiches of all times, great video. Ps. Thanks for your great videos!
Dani Corazón de Melón sounds good
Absolute genius. You've given me inspiration to try many unpopular cuts. I'm currently boiling 3 pig's tongues. Thank you! I'll ask the butcher for a whole pig's head.
This is my second time watching this
Some months ago I followed these instructions and made my first brawn. It was incredibly delicious! I've now sourced 2 smaller pig's heads and I'm here for a refresher course.
Many thanks Scott for your videos, they are informative and entertaining!
I'm an Italian American, and every few weeks I come back to this vid as part of my trip down Nostalgic Lane....we need to get back to basics here in the states, about MANY things, and the lost practice of creating these wonderful delicacies from the 'forbidden bits" like head cheese is a great way to start. If the kiddies are raised WITH this "whole animal" philosophy and approach to food, they will grow up fearless eaters, enjoying EVERYTHING....with NOTHING WASTED. Think of the absolutely BRILLIANT culinary possibilities that could replace the boring old usual suspects on the typical modern American household dinner menu! EXCEPTIONAL tuturial as always from the SRP!
Scott Rea, sponsored by Colemans, LOL ;-) My mum made brawn, this took me back! Thank you.
i'm glad to see that our history isn't being forgotten the history of our past to me is very important and shouldn't be lost thank you.
The best video on Head Cheese yet. gong to make it to
what I like the the most is his love of food .......with the final product he doesn't show the end piece. he cuts another and then squares it off then shows us what it looks like.great passion for food is awesome thank you for this video
Artisan is right. I could listen to you go on all day. Good shit.
Scott, another work of Butchery art. You know watching Your channel and then reading the mindless comments ten year olds are leaving here makes me feel blessed to have lived my life when and how i did, In the country having real food just like You are making here made by a wonderfull Mom, Dad and Nan who taught me their cookery magic in the kitchen every day and having been blessed with a best friend who was a past master of the Yorkshire Butchers federation and watching and learning from Him and helping at every chance I could get. As I said I am blessed. Uncle Edwin had a butchers shop and I can still taste His brawn and I will again after following Your lead here. Thank You Scott from a very grateful Geoff.
Agreed.... vegans are the worse offenders for it
Scott I really enjoyed this video. I remember my dad eating head cheese years ago. I agree with you, we seemed to loose a lot of our artisan culture as time goes on. It's nice to see someone keeping it going. God Bless :)
many thanks Kim,so true.all the best..scott
A beautiful pig's head meal and so delectable!
3:22 it's no longer a dying art. It in the rise thanks to People like you. Thanks for sharing.
I scooped out the brains, gently sautéed them, added a beaten egg with milk, and had brains and eggs. It's been a LONG time since I've had that dish. I am no longer able to get cow or calf brains anymore (probably due to fear of mad cow disease). Good stuff and I'm glad you pointed out to take the brains out and eat them separate. Thanks
+Howard Johnson Oh yes! A treat from my boyhood that my grandmother used to make!
You musta had a super grandmother.
Sounds wonderful but I've always been wary of brains - was 15 when BSE blew up in the UK (1993), but would like to try it - does it have a particular flavour, or is it a textural thing? Love piggy flavour and denounce people who think lamb is 'gamey' - just wondering if it's worth the effort to source?
Really enjoyed the old school recipes from the cuts of meat that are throw away. Going to make pig trotters tomorrow. Love to see an old school pig trotters vid. Really interesting and i bet this kind of food was what we peasants eat in the days. Thanks
Growing up I would visit my grandparents in Mexico for the holidays and it was tradition to butcher a pig. My favorite was when they would render the fat and fry up the tail and ears. Delicious with a dash of hot sauce and sprinkled with fresh diced onions and cilantro. The video took me back, thanks.
I made it and it is delicious! I put little chunks of carrot in mine.
I have never been more impressed with any Video I have ever watched. That whole process was simply amazing, and so informative. When you cut the Terrain and said add it to a pan with what ever I was happy I watch this.
What a treat...we used to have this when I was a kid and haven't had it for years. I must give this a go one day.
What a brilliant looking feed.
Many thanks for showing us how to do this Scott. I'm an old fart that last ate Brawn years ago - because the stuff you buy in supermarkets now is definitely NOT how I remember it (or Haslet). So now I know how to make it (courtesy of your fantastic video), I can't wait to do my own now and tell all my kids and grandkids I've been making this tasty stuff for bl**dy years! Thanks again Scott
When I bought a pigs head from my local butcher he asked me if I wanted the eyes left in it....that way it would see me through the week. haha?
Mark Fulton I just lost it completely.. almost had an asthma attack.. springtime ;(
Awesome
😂😂😂😂😂
I love this video when I'm at a bit of a lose end I watch this video it chills me out
Scott you are the bob Ross of the food world
Fantastic video- love your attitude about things. How great to be preserving old traditions.
really enjoyed that,and what with being on a soft diet through having my jaw rebuilt from my legs twice due to oral cancer I bet that is soft enough for me to eat.....new project coming my way..lol
and I cant wait to taste it,ty your an inspiration
tc and chat soon bry
many thanks,very much appreciated Bry.hope your recovery goes well my friend.all the best. scott
ty for the reply scott,your a star
do you know any more recipes with meat that are superb and tasty that someone who,s had an op like me can cook and eat....if so brill and if not no prob
not only meat but I love fish more than anything...also I gonna tell all at north Manchester general to follow your channel,i think it will help a lot
regards again bry
maxilo facial unit that is...sorry forgot to mention it..lol
Made this yesterday! Fantastic. Never in my wildest dreams did I think my end product would taste this good! Thanks SRP.
Fantastic video- thanks Scott. It reminds me so much of growing up and what my mum use to make back in Poland. Cheers!!
Beautiful! Just like hog killing day of my youth in the Southern US. Head Cheese was a favorite but the southern's had another version with more vinegar...pickled more or less that was called "Souse Meat". Nice work Scott!
Great Video, my third go around I got it right! lessons learned, fat will not gel and you MUST reduce the broth in order to get a gel
Dear lord, I found your channel yesterday and I'm getting so very hungry! It all looks so very tasty. Never had any of these dishes like black pudding, haggis, headcheese and will try it all and so much more as soon as I can :)
Delicious 🐷! I wouldn’t believe it if I was told.However, seeing is believing ! Outstanding post! Brilliant Chef/Butcher! Thank You 🙏!🐖🐖🐖🐖
thanks dude bring back so many memories, my father was old school loved head cheese's cold cuts , he grue up in camaden nj in the late 40 early 50 's he wood realy in joy your show thanks , Snook
Nice work Scott. Here in the US Head Cheese looks more scary as a finished product than the pigs head you started with. Yours is a Fantastic looking finshed product.
Awesome. Really enjoyed that. I've seen head cheese here in America, but it's never looked like anything I wanted in my mouth. Seems more gelatin than pig. Yours looks so delicious and as soon as I get hold of a head I will absolutely make it. Thank you so much for sharing your talents. CHEERS!!!
This was a gruesome one to start but the end result looked delicious!
Fantastic! I think the putting some on a roll is just beautiful. Add a nice cold ale and oh man!
In Mexico we call them "Queso de puerco" your version looks amazing, i will try to make it
Awesome video. Thanks Scott
I used to absolutely love brawn! I've not seen or had in many years. I remember it having more of that delicious jelly than yours but that still looks amazing 👍
Wow, that is beautiful. I always heard "head cheese" (yes, I'm in the US) and thought it would be gross. Now that we're raising our own hogs I've been looking for recipes. Okay, so I'll likely feed the eyes to the dogs, but the rest...I can't wait!
Scott's a genius!
Respect to you once again for passing on some fading culture to the global public, Scott. I remember eating a pork terrine at a very swanky restaurant that was a dead ringer for this dish. They served it with little cubes of apple jelly. It changed my life and I bet it wasn't as good as this little gem. I'm converting my basement into a charcuterie larder as we speak but before it's finished I sill be trying this one out for sure. I hope to repay you with a video you can try yourself. Keep up the great work!
Daniel Look forward to it.
My introduction was in Tokyo; "French chefs' in Tokyo train in Paris and the quality of the "french" charcuterie is very high. High end Tokyo department store food counters would sell head cheese in slices, to be served on a leave of bib lettuce, with a dab of rustic mustard and a tiny pickle
Scott you are a sensation on the Tube.
My Amish butcher called this am to say he had a head if I wanted it. Went over to pick it up and he gave it to me after cutting it into eight pieces. Though He didn't want any money I paid him more than he ever was willing to take.'Can hardly wait to begin the process.Thank you so much
Scott Rea I am glad I found your channel. I've been watching for several months now and really love to watch your very informative videos. This video was special for me cause I never new what the process was. You've made it look inviting and I am going to try it. I'll let you know how it turns out. From Florida, USA keep up the great and fun videos. Could you do some more videos on visiting your friends in the butcher market and the country side. Thanks.
I remember eating head cheese at my grandparents farm when I was a kid. Love that stuff. Nice job SRP!
so great! thank you.. I am making it right now and was boiling the whole hogs head with the tongue yesterday, chilled it overnight, and am now picking the meat off the skull, and clarifying the jelly
Thank you for your very clear instructions!
I'm making a bit of liver paste as well and will make Banh Mi sandwitches when done with this head cheese.. I didn't have the ears to sliver into my brawn as they skinned entire animal and removed the ears when doing the on Farm slaughter, but we do have the tongues and hearts... the trotters were not so great, so I'm just using the head meat jowls etc. today I'll reheat w eggs to clarify pork jelly to keep for stock
I add wine to the broth for the taste and lemon or vinegar, salt & black pepper... I'll also use some Cilantro and hot pepper as I'm going for a more Thai flavor profile
Where do you get that awesomely sharp Bone Saw, Chef Steve?
Fabulous Mate, well done. Thanks.
Artful process. I can taste it through the computer. So glad to view this lost art. Can't wait to give it a try myself. Keep these videos coming, my friend!
Awesome video! Your home butchery shop is looking very nice as well!
My Grandma made this as well. She sometimes added pork shoulder to the mix for more meat. She also cooked a bit of oatmeal into the meat. She served her "head meat" sliced when chilled then battered with flour and milk with lots of black pepper in the batter. Then she pan fried the slices in bacon grease and it finished crispy on the outside and creamy on the inside. Usually served at breakfast with eggs.
Great job, I LOVE Hog Head Cheese, I LOVE the way you did this and the directions you gave. My Grandmother made the best she was born in 1892.
You inspired me. It was delicious. If I knew how to upload pictures, I would. Thanks again.
Well Done Scott! I just ate half a pound of hot head cheese made here in Michigan and washed down with a Michigan beer from the Frankenmuth brewery. Delicious!
With a nice glass of red wine !!! Yummy !!!
Very impressive , and after watching the venison rack I got my self a couple of Lamb racks for the week end . Cheers
I learned to eat the whole animal after leaving the USA. I ADORE ''queso de puerco'' as we call it in Mexico. Ta for this video my friend.
Scott, again you have made a wonderful creation, Looks delicious !
Scott this looks so delicious.
Scott,
You are frigging hilarious and I'm learning things! Your channel is a stunning example of how to teach.
awesome video thank's for the show
That looks so nice
I would totally eat this! Every loaf of head cheese I've ever seen in the US, however, appears to be mostly large chunks of...stuff...embedded in about 50% clear gelatin. What you've made here reminds me of goetta/scrapple/livermush, etc., and looks quite delicious. I'd be keen to fry some up crispy as a breakfast meat experiment, as well! Cheers, and thanks for another tasty video.
Scott, thank you very much. Amazing video. I really enjoy watching your work: You are a true craftsman.
I've never seen brawn like this. When ever I've had it it has always been cubes of head meat floating in a lot of jelly. I think the ratio was probably 70/30 in favour of the meat. I always loved it, but I have to admit this looks a whole lot more tasty. It reminds me a bit of haslet. In the looks department.
This is such a beautiful end product. Total wizardry.
This is a great video! I am so happy I came across your channel- can't wait to watch the rest of your videos. The Canada goose one is calling to me.
Man. you are truly a master! Nice to hear you pay respect to your elder teacher, quite honorable! You inspire me and make it look so easy. Did you include the eyes and tongue? I think I seen you discard an eye.
Please do a video about making jellied pork tongue loaf, nothing tastes better!
Thanks from Ontario, Canada, for your shared knowledge.
Whole pork tongue
You sir earned my subscription to your channel. I may be an american. But, I enjoy watching you cook some very intriguing delicacies. Thy all look so good after all your hard work on each dish. :)
Thanks my gram new how to make a amazing head cheese but forgot how to make head cheese due to dementia great to learn and be able to pass on.
Your channel has all the stuff i liked watching in the river cottage series but with no filler just the good bits. Keep the instructional vids coming :-)
I am poor at the moment,so cant try any of these delicious meat but watching these videos while eating junk food makes me kinda feel i am eating these delicacies.Keep up the good work :) .
Thanks Scott Recycling at it old school best ! I'm in the process of making Guanciale and the dog nearly got the left overs !! However I decided to make a brawn glad I did !
Thank you Scott. Ox tongue, fantastic.
Simply amazing! Great introduction of head cheese to my culture.
This looks much better than the version I'm used to with pieces suspended in pork jelly.
Scott, you are an artist.
Hi Scott thanks for this and the many other videos. Could you say a little more about where the glands in the pigs head are and what to look out for?
This video is very helpful and informative. I've got a good few recipes for potted heid or Scots brawn made with an ox's head and heel and after seeing this it all looks easy enough, it just takes a bit of time.
Love it! Chris, I remember in the late 40s my Aunt in London serving up the cheek from a roasted, half a pigs head. I'd never tasted such succulent meat before or since. Any chance of a video on one? Keep up the good work. Don't let these old traditional dishes die out.
I love hogs head cheese. Here in South Louisiana we eat every part of a pig but the squeal.
This made my mouth water! Thank you for sharing with us.