Gypsy Head Cheese. Toba! Ser Głowy! Syr Holovy

Toba! Ser Głowy! Syr Holovy. If your heritage is Romanian, Polish or Ukraine. Head Cheese always gets a bad rap when it comes up in a conversation. The truth is, if properly prepared, is actually very tasty and good for you. I was weaned on the stuff. Grandmother Purcha would have a stock pot on the stove doing a slow simmer filled with parts of the pig, and diced onions celery and carrots. Cuts from the side ribs, jowls, neck bones and shoulder blades had perfect morsels of meat attached. The bone cartridges added the gelatinous flavours. The pig tail and pork hock meat were hand cut  and added. I sometime use an old hand grinder with large coarse hole die. Some pickling spices, bay leaf and some constant skimming of the rendered fat raft. Soon it becomes a most delicious pork broth soup. After cooling the bones are removed and picked clean of excess fat and cartilage. The meat is returned to the broth and adding some salt and pepper to taste. Now add in a bloom sheet of gelatin to make it becomes firm. Pour the mix into a bowl or loaf pan. Let set over night in the fridge. The next day you will be rewarded with a mighty tasty handmade cold cut lunch. One of my heritage favourites.