New!! A loosely translated European cold cut name, but nothing to do with dairy. Traditionally, the meats used to make Headcheese were in fact from a pig head.
But rest assured, nowadays the product is made with lean chunks of pork or veal. This seasoning brings tradition into the mix with savoury flavours. Variations of
Headcheese can be made by either adding Garlic or Vinegar to the blend. When you are desiring a taste of the old world, this seasoning will capture the traditions perfected before us.