I remember headcheese at a child and on the farm, I never minded that it was fred that was in the pot, or that it was made up of bits an spice, it was the texture of the jell that drove me nuts, I can still remember my grandfather cut big thick cut of it, explain to me (not that you need to use this part of the hog) but that it was healthy for me, that the gell would help me grow big and stong and it was needed for my bones..
In my house, you didn’t really get to say no when something was served to you, but wow, could staight headcheese gag me..
So my mother would slice it as thin as she could, layer it on fresh thick bread and then put 3 to 5 time as much fresh crunch lettuce or greens on top of it with hot mustard and I thought it perfect that way..
I have tried headcheese in the stores and it just does nothing for me, so when I had the chance to make up a batch, I cooked of the bones, and the meat, but I will own up to a mistake, well two in truth, one I should have remembered that you needed to take the broth and strain it and chop up the meat into itty bits, and second, I should not have poured in into the loaf pans hot and into the fridge, because all the heavy settled, where what you want it to cool the broth till its getting thick, stir and then pour and the bits are to be thoughout the gell.
The taste however is wonderful, the texture is perfect, the flavour is light and clean and fresh with pork and pepper.. hmmm. Not the head cheese of my childhood by any means but the health value in having simmered bones till meat fell off and the broth is so thick with it sets into a perfect jello all on its own..