Headcheese - a molded jelly or sausage made from pig's or calf's head stewed with herbs and seasonings; it includes meat.
Heart - the heart of sheep, calf , ox and pig is used as a variety meat in many popular dishes.
headcheese Notes: This is made from parts of the hog's head, which are boiled together with spices and gelatin, then cooled and sliced. The result is a mosaic of meat chunks. It's good in sandwiches. Substitutes: sulze OR zungenwurst ...
headcheese - A sausage made from a calf or pig's head and molded in its own jelly and seasoned. In England it is called brawn and in France it goes by the name fromage de tete de porc.
Tête de veau (porc) (Fr.): head of veal (pork), usually used in headcheese.
Tétragone (Fr.): spinach-like green, found in Provence.
Thali: a big plate, with straight rims, made of aluminium, stainless steel or brass.
Of course there are numerous other cold cuts popular in other countries, including ones familiar to Americans like headcheese, liverwurst, and chorizo.
hure de porc: head of a pig or boar; usually headcheese preparation
hure de saumon: a salmon "headcheese", prepared with salmon meat, not the head
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 See also: Cheese, Cooking, Pepper, Beef, Smoked
  
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