Are you a fan? The best I've ever had is Richard's Cajun sliced Hog Head Cheese. It comes in a 10 oz. pack of four 3/8" thick slices that fit perfectly on sliced bread.

My go-to for packing to the deer stand is a sandwich with a slice of it on whole wheat bread with mayo and black pepper. The problem is I end up eating it a half hour after getting in the stand rather than waiting a few hours.

Yes I like it on occasion.

Yes I’m a big fan, and I also make it. Makes great sandwiches for fishing trips and great on crackers.

I can remember getting it in a 10 lb. box at our meat mkt years ago. It looked like it was put in a mold of some kind like you would do Jello. We had to slice it and package it. Never thought about trying any. Nope.

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I like it with wheat thins

YES !! LOVE IT. hard to find these days. I like it room temp, sliced thick..

Lots of places in SE Louisiana and many will ship, best in the world.

Most I find in Texas isn’t seasoned how I like it.

Worked in the meat industry all my life.
No head cheese for me.

I like it and I make it.

I hear you. I haven`t bought any hamburger meat that I didn`t grind myself since the 80`s. I changed careers in 2006 and bought a meat grinder asap.95% Briskets and chuck roast that I trim extremely close is all I use.

Not sure I ever had it. I guess I will have to give it a shot.

not bad. My grandpa loved it.

Fischer's , in Muenster, used to make it. Not sure of they still do. Had to haul some up for a friend one year, yuck.

Do you eat oysters?

Love it!

Had it as an appetizer once on the Florida coast with char grilled oyster on top, and a Ritz cracker below, I was in heaven

Lips and ears just like a hot dog. Not for me.

Jellied meat, using normally unwanted pig/cow parts. I’ll pass…

I'd guess you give tongue tacos a pass also. So sad.

Interesting. Will have to try that.

It's also really good in scrambled eggs.

Never had it commercially made but ate a lot of it made at home. We would raise 2 hogs each year and process them. My Mother would make it and I loved that version.

X100

There are so many different versions of head cheese around the world that date back hundreds of years. IMO Cajun Country's got it figured out. Minced fine and seasoned just right. Sure beats the hell out of that potted meat that I grew up eating. In other cultures they leave the pieces of ear/snout/tongue/jowl/skin big and slice it like that, they don't grind they chop course and gel. If you like boudin, you should like head cheese. If not, then you probably have a mental block that some folks should consider getting over.

Man wish I could have seen and tasted what your Momma made.