Hog Head Cheese Recipe Without the Head

There’s something comforting about traditional recipes that make the most of simple ingredients. We’ve tried a lot of cheese recipes, but this hog head cheese recipe without the head stands out for its old-style flavor and no-fuss approach.

Despite the name, there’s no hog head here. Just tender pork shoulder, warm spices, and a splash of vinegar. We also mix in a bit of Goot Essa Der Alpen Cheese for a rich, nutty flavor that ties it all together.

Our Version of Hog Head Cheese (No Head Needed)

Prep Time: 30 minutes | Cook Time: 3 hours | Chill Time: At least 6 hours | Makes: 8 to 10 servings

Ingredients

  • 2½ pounds pork shoulder or picnic roast, cut into chunks
  • 1 pig’s foot or 1 packet unflavored gelatin (for that traditional texture)
  • 1 small onion, chopped
  • 3 garlic cloves, smashed
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper (optional)
  • 1/2 cup white vinegar
  • 1/2 cup chopped parsley
  • 1/2 cup shredded Goot Essa Der Alpen Cheese

How we make it:

Start by simmering the pork shoulder and pig’s foot in a large stockpot with just enough water to cover. Add the onion, garlic, salt, pepper, and paprika. Let it simmer gently for about 2½ to 3 hours, until the meat is fall-apart tender.

Remove the meat and foot from the pot, then strain and reserve about 2½ cups of the cooking liquid. If using gelatin instead of the foot, dissolve it in warm broth now.

Shred the meat into small bits, discarding any bone or gristle. Stir in vinegar, parsley, crushed red pepper (if using), and Der Alpen Cheese. Pour the reserved broth over the mixture until it’s just moist enough to bind together. Stir well.

Pack the mixture into a loaf pan or terrine mold. Press it down gently, cover, and chill for at least 6 hours or overnight until set.

Slice and serve cold with crackers, mustard, or pickles, or warm it up in a skillet if you like yours sizzled a bit.

Why Add Der Alpen Cheese?

Traditionally, hog head cheese doesn’t call for any dairy, but we find that a touch of our Der Alpen Cheese adds just the right savory depth. It melts into the meat while still keeping its flavor, giving this rustic dish a smooth, buttery undertone.

Made from fresh cow’s milk and aged in our cheese caves, Der Alpen is the kind of cheese that works just as well in everyday cooking as it does on a cheese board.

The Goot Essa Way of Doing Things

At Goot Essa, we believe good food comes from taking your time and doing things the right way. Our cheeses are made in small batches using fresh milk from our own Pennsylvania farms. Each wheel is aged carefully to bring out rich, deep flavor you can taste in every bite.

When you choose our cheese, you're not just getting great flavor. You're helping support local farm families who care about their animals, their land, and the food they share.

Thanks for spending time in the kitchen with us. We hope this hog head cheese recipe without the head brings a bit of tradition and plenty of flavor to your table.

Frequently Asked Questions

Can I freeze it?

Yes. Once it’s fully chilled and firm, slice it and freeze in portions wrapped tightly. It keeps well for up to 3 months.

Do I need the pig’s foot?

Not if you’d rather skip it. A packet of gelatin does the job just fine, though the foot gives a more traditional texture.

How long does it last in the fridge?

About 5 to 7 days when kept in a sealed container.

What else can I add?

Some folks mix in chopped celery, hot peppers, or even boiled egg slices. We like it simple and savory, with the cheese doing the talking.