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Southern Louisiana Hog’s Head Cheese Hog’s Head Cheese is a misnomer as it is a preserved meat product and not really a cheese. Also known as ‘souse,’ Hog’s Head Cheese was originally made by virtually every butcher in Southern Louisiana.  This meat product is made from a mixture of boiled pork scraps and pigs’ feet—providing a gelatinous texture to the concoction—as well as vinegar, which grants the meat a sour taste.  Once boiled, this mixture is poured into bread pans and set in a cool area to jell. Hog’s Head Cheese is either fiery hot or calmly mild, and is eaten with crackers, on a Po’ boy sandwich, or cubed like cheese as an appetizer.  This meat product is made by a small number of producers and is available in Southern Louisiana markets.  Sadly, a taste for the product has not been cultivated in younger generations and consequently Hog’s Head Cheese could very easily disappear from the realm of gastronomic knowledge. To read more, follow this link: http://www.slowfoodusa.org/index.php/programs/ark_product_detail/southern_louisiana_hogs_head_cheese

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