Head Cheese

[dtp123]

In the video of Alice making head cheese the chef didn't know what Activa was made out of. Here is a definition "Activa® transglutaminase, an enzyme with the ability to cross-link proteins. It is produced by a microbial fermentation of a naturally occurring organism. Various forms of transglutaminase are found in animal, plant and microbial sources. Activa is a calcium independent form of the enzyme and this characteristic gives it certain advantages in many food systems." That still doesn't really say what it's made out of but it doesn't sound very good. The FDA says it's safe to make food with up to 100 ppm. Activa. How many ppm. did the chef sprinkle on that head cheese to bind it together?

   Anyways there is a tastier way of binding it together. When you simmer the head with all your delicious aromatic vegetables and spices throw in a couple trotters and tongues and let it slowly simmer over night. Then strain it all out and reduce the liquid until it gets thick. Then after you have picked all the meat off the head, and the trotters too, mix it with the gelatin rich stock and let it cool. If you want it to be a cylinder, after it has hardened wrap it in plastic and let it warm up enough to be pliable and roll it back and forth on the counter then rechill it. Slice and enjoy  

[Alice Levitt]

Sounds good! Of course, Chef Rogan, is no stranger to gelatins. I just wanted to clarify that the reason he used Activa was because he intended to serve the head cheese hot.

[dtp123]

To serve it warm without chemicals you could mix it with egg white or pureed chicken and poach it, then you would still have the advantage of using the great tasting stock.

[johnniegoldfish]

I grew up in a butcher shop in Philly mostly serving people of Lithuanian and Polish descent. We always called it Hogs Head Cheese, however we prepared it from pigs feet with the long simmering and cooling to remove fat method. Then we would eat it cold, dipping it lightly in vinegar (white) followed by white bread.

How do other folks eat it?
Where are pigs feet readily available in Vermont?

Enjoy
Johnnie

[Morganna]

I'm willing to bet you could get pigs feet from any of the local pork producers.  I got my side of beef from North Hollow Farm: http://www.vermontgrassfedbeef.com/naturalpork.html, and would be getting a side of pig from them, too, if I had the freezer space.

[johnniegoldfish]

I tried a few producers and found out that the local Price Chopper has pigs feet (forefeet, they salt the rear feet with the hock connected) them come through and will hold them for you upon request.