Queso de Cabeza (Head Cheese)

Argentinian head cheese.

Pork meat rich in connective tissue*1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Peppercorns4.0 g2 tsp
Cayenne1.0 g1/2 tsp
Onion60 g2 oz
Garlic10 g3 cloves
Bay leaf1 leaf
Celery1 stalk
Leek1 stalk
Parsnip1 root
Oregano, rubbed10 g1 Tbsp
White wine60 ml2 oz fl
  1. Place all meats in a suitable pot, add leek, celery, parsnip, carrot, onion, peppercorns and cover with 1 inch of water and wine. Bring to a boil and simmer below boiling point until meats are soft and the bones are easily removable.
  2. Drain the meats, spread on the table and allow to cool. Save meat stock, discard vegetables.
  3. When the meats are still warm, separate the meat from the bones. Cut larger chunks into smaller pieces, cut the skins into strips.
  4. Mix meats with salt, garlic, oregano, cayenne adding about 1/2 cup (125 ml) of the meat stock. This meat stock is a naturally produced gelatin.
  5. Using a ladle stuff the mixture loosely into pork stomachs or large diameter synthetic casings.
  6. Cook in water at 80° C (176° F) for 90-120 min (depending on the size) until meat reaches 68-70° C (154-158° F) internal temperature.
  7. Spread head cheeses on a flat surface and let the steam out. Flatten with weight and cool to 6° C (43° F) or lower.
  8. Clean head cheeses of any fat and aspic that accumulated on the surface and cut off excess twine.
  9. Keep refrigerated.
* head, leg meat, pork skins, snouts, meats with connective tissue.
Eat cold with a roll and lemon juice or vinegar.

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